Sheetz Center for Entrepreneurial Excellence - Penn State Altoona

Blogs: Regina Haliburton

Sunday, March 16, 2014

Today we just arrived in Milan. We were able to witness how parmesean cheese was made. Literally we saw cows milk turned and churned into the cheese. We traded cheeses that ranged from 12 to 36 months old paired with a naturally sparkling wine. They highlighted that each cheese had distinct smells such as pineapple (oldest wine). Later we were able to explore Milam as tourist. We took the metro into town and explored. That is where I found the best pizza I've had at PapĂ  Francesco. We were directed towards the market but because it's Sunday it as closed. However I plan to find my dream leather jacket. My hopes that tomorrow bring me luck. Until then chow.