that's modena. oh, that's modena. >> that's modena down in the valley and we have the apennines behind us. so, when you look at a place like parma, the reason those hams are aged so well and have a particular flavor is because a crosswind blows all the way down into the valley. the valley then heads out to the adriatic sea and creates this kind of microclimate. >> massimo: it's about the fog. >> lara: [laughs] >> oh fog! >> oh fog! oh fog, thanks to you! the fog and humidity really makes the difference in all this. the humidity that comes from the apennines, that protects from south is cool but not too cool. hot summer, cold winter and creates the perfect microclimate in emilia-romagna. even the region's beloved fresh pasta is explained by this humid climate which means soft wheat can grow here, a very different breed from the heat-loving, dry durum wheat of the south. if you don't believe in god you believe in tortellini in modena, you know? you understand? it's like a religion! and nobody's tortel