Ode to Parmesan cheese, the real resource of this land. Ode to cows, the grass they feed upon, and the waterways where they drink.

A grand cheese, someone has written, is made on the field. So it is here that one should look for its virtues.

Of a prince known well beyond the borders of his kingdom. For centuries the secret of this craftsmanship, of perfect seasoning, has been passed down.

In their convents, the Benedictine monks prepared the Parmesan cheese a sincere and genuine cheese. The portrait of Emilia Romagna and its people.