|Hotel Posta in upper right corner|
|Wheels of parmesan cheese|
The area is best known for the production of Parmigiano-Reggiano cheese. It is only produced in this general area and they claim “The secret of such goodness originates in the place of origin, in the natural feed, and in the high quality milk with no additives.” There are strict regulations regarding the feeding of the 270,000 cows that produce the milk that goes into making the cheese. It takes almost 160 gallons of milk to make one wheel of Parmigiano-Reggiano. Once the cheese is made, it ages for a minimum of 1 year but usually 2 years or more. So think of this the next time you sprinkle your pasta with parmesan cheese!
|Our 1st floor corner unit in Chianti country|
|With our host at an Italian winery|
|Piazza del Campo site of the Palio de Siena horse race|
|Palazzo Pubblico on Piazza del Campo built 1338-48|
|The charming town of San Donato|
Siena's Duomo (cathedral) was built in the 12th and 13th centuries. The sanctuary is huge and the walls and ceiling of the library are covered with magnificent frescoes.
Since we have been to most of the major cities of Italy in the past, this time we are enjoying driving the backroads and visiting tiny, hilltop villages with the ruins of ancient churches. It has been an unusally wet, cool spring but the rains have finally eased. Vineyards, green meadows and bright flowers sparkle under blue skies.
|I love the picturesque windows|