Europeans put their faith in centuries-old, all-natural production to maintain US custom Giuseppe Alai wanders through the cellar of his dairy in Emilia-Romagna, the air filled with the smell of ageing wheels of parmesan lined up in endless rows. Pointing towards the thick rinds wrapped around them, each bearing the distinct dotted engraving of their Parmigiano Reggiano mark of origin, he recalls an anecdote from his grandfather at the end of the second world war. A wheel of parmigiano reggiano. Continue reading...