First we looked at the way Parmesan cheese is made. Big vats with a steam jacket and various mixers both manual and automatic are used.
Once curdled, the cheese is removed in "cheese" cloth.
"Wheels" of cheese are soaked in salt solution.
Next up, Balsamic vinegar, which is made by taking fermented grape juice, ageing in different wood barrels and progressively moving to smaller barrels.
Finally Mortadella, which is made from the hind quarter of happy pigs. It's dried in salt and aged for years until the inspectors feel it's just right.
At the end of all this, we enjoyed the scenery in the hills above Bologna and ate an enormous lunch that ironically did not feature any of the foods we'd seen.