By Emily Entwistle
Italian culture includes many artisan traditions, crafts, and skills. The globalized world can make it hard to preserve such traditions, which are important to maintain and practice traditions.
As part of my time in Florence I have learned about many unique, artisanal food processes. I’ve even visited production facilities in Modena and Parma for a field learning activity. The simple but lengthy processes that these artisans use to produce cheese, balsamic vinegar, and prosciutto are impressive. The extra care and time it takes to organically produce these foods seems like a challenge, but they are worth it. The rules, regulations, and standards set for these producers could seem like a bureaucratic nightmare, but they are implemented to insure that producers stay true to the craft.
There are aged balsamic vinegars that are 20, 50, and even 100 years old. The D.O.P. balsamic vinegars take an extremely long time to age, and once every year they move the balsamic from one wooden barrel to another. Consider also that there is such a huge difference between Parmigiano Reggiano and parmesan. Real Parmigiano Reggiano is aged for a minimum of 12 months, and according to most, the best is 22 to 24 months old. Making artisanal products is a waiting game. For prosciutto, producers add salt and wait. For Parmigiano, they add salt and wait. To make balsamic vinegar, they put the grape juice in a barrel and wait. The key is patience, and when the item is finally ready, it is amazing to say the least. Producing these foods is even a year-round job. Parmigiano Reggiano producers for example work every single day of the year, even on holidays, to keep their process completely natural and authentic.
While a higher cost of these products may seem too high for some people, buying quality foods is extremely important. Not only are they better for you, but they support the special skills of smaller producers. And the food is worth the extra money for the taste alone. After directly visiting production facilities, I have gained a greater appreciation for the craft of food artisans.