“I’m Emilio Barbieri, chef and owner of restaurant Strada Facendo.
My family owned a dairy in Salvaterra. From a family of cheese makers you couldn’t expect anything less than a great passion for Parmigiano Reggiano.
The aromas and flavors I’ve had in my memory and in my DNA, every since I was born, are reflected in my food and also in myself as a person.
I always buy Parmigiano Reggiano aged 28-30 months. When I cut the wedge, the cheese releases an aroma that reminds me of when I was a kid and my parents opened the wheels of Parmigiano Reggiano inside their dairy”.