bardi, i looked up, i knew it was in emilia—romagna, it's quite parma, isn't it? yes.cuisine there that that would be different from, say, further north of further south? well essentially it's influence by its climate. it's in the mountains, bardi, so there's no ocean near it, no sea, so there'd be no seafood, no fish, nothing. it's everything that would be grown from the land. it is a huge mushroom area, so all the dried porcini, you see a lot of that in the influence, maybe the odd truffle, although it's not truffle region necessarily, and that obviously you're right near parma for parmigiano cheese, prosciutto di parma, prosciutto cotto... very much a pork area. in typical italian fashion, we were up in the hills, so many more vegetables and much less dairy. as you go nearer to the city, something as simple as a ricotta and spinach tortelli, as you went nearer to the city, much more ricotta in there, more butter, more parmesan. as you go into the hills, more spinach, more swiss chard, because they couldn't afford it, and that's how the sort of the cuisine of that ar