Sheetz Center for Entrepreneurial Excellence - Penn State Altoona

Blogs: Rachel Miller

Sunday, March 16, 2014

We began our day bright and early today to visit the Parmigiano Reggiano. I had no idea how much manual labor went into the cheese making process. They age the cheese one year before selling it to retailers. I was most impressed with the warehouse that contained about 25,000 cheese wheels weighing about 45 kilos each. They had a machine that would take the cheese off the shelf; dust and rotate the cheese and also dust off the shelf. It was amazing to watch how technology advances change business. I learned that milk farmers don't receive money for their milk until about three years later based on the current business model.

After checking into the hotel we were free to explore the city! We took the metro into Duomo and walking out of the metro was the breathtaking cathedral. We walked through The Galleria Vittorio Emanuele II; one of the oldest shopping malls. It had absolutely beautiful architecture and was home to numerous shops and restaurants. We chose a restaurant within it and I ordered a classic lasagna. For a palette cleanser, I walked to a close gelati stand and got lemon sorbet. My trip to Italy has been concentrated on food. A few of us gathered on the patio at the end of the night and shared our favorite songs and stories.. Tomorrow is our last full day abroad. I am sad but, also excited to go home.

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