I am a Massimo Spigaroli super fan. Been going to his property for years and he still continues to surprise. Last time he built a new restaurant in the Hostaria de Maiale. This time there's a whole museum! Focused on the Culatello that he has mastered and it's history of the cured preserved meat butcher disciplines. Learning about the deep history and some of the Emilian language to boot is a nice precursor to all the wonderful food you will be having after read more