The art & science of Parmesan with Massimo Bottura – by Emma Stirling APD
Do you have those moments when the planets align? Where eveything clicks? Or falls into place? I had one of those earlier today. And it centred around that beautiful golden, aged wheel that is parmigiano reggiano. You’ve heard me many times before talk about the nutrition lessons to learn from chefs. So please indulge me this…