Please Note:
This profile was automatically generated using 1 reference found on the Internet. This information has not been verified. Learn more...
This profile was automatically generated using 1 reference found on the Internet. This information has not been verified. Learn more...
Web References
-
1. Making Parma in Italy... Cheesemaking.com
www.cheesemaking.com/includes/ - [Cached]Published on: 12/9/2007 Last Visited: 12/9/2007
Our host, Alberto Bettini, is gracious, thoughtful, and a wonderful chef. Da Amerigo has existed since 1934 as a family restaurant. In recent years Alberto Bettini has gained recognition as a strong advocate of local, seasonal foods, using the highest quality ingredients to create exceptional and imaginative dishes with the deepest roots in the food traditions of Emilia-Romagna. Alberto provided regional cheese for Slow Food and Italian Cheese and was more than willing to arrange a visit and private tour of the Parmigiano Reggiano factory Cooperative Caseificio Pieve Roffeno, off a small road high in the Apennines mountains in the southernmost area of the Bologna region.
