Cured Meats and Parmigiano Reggiano

Continuing her journey through Emilia-Romagna, Nadia makes two classics of the region: Gnocchi Fritti and Lasagna Verde. She learns all about Italian cured meats at Salumi Grossetti and Parmigiano Reggiano at La Cappelletta. She learns that if you pay attention to all the details, then you will always end up with perfection.

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