Ep. 1187 Luca Galloni | Wine, Food & Travel With Marc Millon

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Listen in as we journey to some of Italy's most beautiful places in the company of those who know them best. The families who grow grapes and make fabulous wines. Through their stories, we all learn not just about their wines, but also about their ways of life, the local and regional foods and specialities that pair naturally with their wines, and the most beautiful places to visit. We have a wonderful journey of discovery ahead of us, and I hope you will join me. Welcome to wine, food, and travel with me, Mark Millen, on Italian wine podcast. Today, we travel to beautiful Aminia Romania to the foothills above Parma that lead up to the high, a pennines, To visit Langirano, a town dedicated to the production of one of Italy's greatest food products, Projuto Di Parma, DOP. My guest today is Luca Galloni, whose family firm produces an exceptional high quality example that's available both in Italy as well as abroad. I had the pleasure to visit Luca in Long Gerano just a few months ago, so I'm delighted today to have him with us to share his family story and to tell us all about. Welcome, Luca. Thanks so much for being my guest today. How are you? And is the sun shining in Longirano? Hello, Marco? Yeah, in alone, everything works fine. And, since the last time you visited us, our prosciutte are aging well, and their flavor is developing, even more than before. I can just picture all those beautiful beautiful, slowly maturing in the feature. It's quite a sight to see them. Now The is in Long Gerano. And it's a very particular place because it's a town that's dedicated to the production of this one very special product. Why is Land Gerano the place for Prudhuti Di Parma? And what is so special about this particular environment? Land Gerano is, a small village on, Parma Hills, and it is located at the foot of Appening mountains. It's like a few kilometers from Gulf of Laspathia, the seaside. And, for this reason, it is perfect to receive the marino is a gentle wind that comes from the sea, and give us the right humidity and temperature to age, prosciutto, prosciutto, prosciutto, prosciutto Department. Okay. So it's a particular location that that benefits from these natural conditions. It's quite extraordinary one one drives into Long Gerano, passing the beautiful Torekiara castle and coming into the town to see these large buildings that are all positioned in a particular angle. I guess that's to be able to to utilize this special wind, the marino that that comes in off the mountains. Yes. It is, it is correct. We received the error and the all the prosciutty feature. We call it down a prosciutty feature, all orientated, to receive this wind from the sea side. Okay. So, historically, has longer on been a center for the production of for a very long time? Yeah. Sure. Like, I don't have exactly information about, when the production started, but I know that Land Gerano was famous for prosciutto, even at the end of nineteenth, century. But, probably when we spread worldwide, it was, around the seventies Okay. So that was when a big boom in in in production came about with with the large number of. Exactly. Okay. They're they're previously, Luca, there was a very important, symbiotic relationship between the producers of another famous product from your area, parmigiana Regiano and, pardon department. Tell us about this. I think that, for sure, for sure, and, parmigiana are, the two most, iconic products of Parma and, for sure of Emilia, our region. It's important to know that, historically, our breeders used to fed our pigs with, weigh. That is the noble waste of parmigiano production. So for the some reason, it is, is that their connection, their relationship grow stronger and stronger. Yes. Luke, I remember when I visited, the region many years ago that every, casifito producing parmigiana Aragiana. Many of them would have, an area where they kept pigs actually on at the Casifito. And This huge quantity of whey would be fed to the pigs, giving making the meat, I guess, very sweet, which is important for Przhu tut diparmer. I don't think that happens anymore, but it's a interesting historical link. Is that right? It's not it's not the case anymore that Depends. Depends, there are many breeders that are, still, feeding out their pigs, in this way. And, actually, we are selecting our raw materials, we've, also this kind of, link. We need that, our, our producer of our breather like, they give us this kind of way because, it's perfect to age the prosciutto with the minimum quantity of salt because, the connection between the muscle is stronger and, also, the fat of our, of our peaks, is, more and, very wide, but is perfect for our production actually. Ah, okay. So you get that beautiful white fat, that sweet fat. Now, is one of Italy's greatest food products. It's loved in Italy, and it's also known throughout the world. What makes, so special, so different from other air cured hands produced elsewhere in you today. I think that, for this product, it's taste, it's flavor, it's, sweetness, and also, it's mild, mildness is, universal taste. So it is good, and, everyone likes good food. So even if it's not from, if it if it's, it doesn't belong to us traditional of a foreigner country is loved from everyone from Italy to US, to Canada, to Australia, and everyone is, able to immediately recognize, is, unique based. Yeah. I think that's right. It's it's that delicacy and the sweetness along with the depth of flavor that good prosciutto Di Parma has. Now your prosciutto feature is extremely modern and makes use of the latest technologies. I saw robots moving the hams around and assisting with various processes. But at its core, it's still very much an artisan product produced by the scale of of, artists in Maestry who know just what needs to be done at every stage. I remember seeing the chief salter, for example, rubbing each prosciutto by hand, knowing just how much salt to put around each because it would differ. Can you explain something of the process to make a transforming the legs, hind legs of pork into this fabulous product. I think that, you are totally right. Or should you still, very artisan product and the human hands are, in dispensable. And you remember well, when you spoke about our, solter, our master solter, because, we still are salting by end every single, Galloney prosciutto. We have soldiers, Jeano, Pierre, Roberto, that are still salting by end, and they have more than twenty five year of experience. They can just they can adjust the percentage of a shield by a zero point zero one percent of salt with just their sensitivity. They are helped, of course, by technology, we now use robots. We use high-tech computers, but all of them are working to serve our approach to masters. And for this reason, I think that the technology is part of our history, we can say that tradition. It is the result of a a tool innovative product. Okay. So, that's very interesting to see how out of an artisan level, you've also been able to use technology now to create, to improve the product, but also to make it on a larger scale. Tell us a little bit about your family history then and how the business evolved, with the different generations. Well, our story, it is, very long. We are, a family, a family run company. And now me and my two brothers, we are, the third generation leading the the the company. Of course, under the guide, under the eye of Murala and Karlo, that they are my aunt and, they my father. Our family, Galloni family started in nineteen sixty, founded by Primo Galloney, my grandfather, and his, eight brothers. They were five men's, and for women's. But Primo Galloney started working in to, you know, push the company. The bianchi will update. It doesn't exist anymore. Even earlier than nineteen sixty because they started in nineteen thirty five. So he was able to pass us, his, great knowledge, but most of all, I think that he was able to pass us his passion for making this, extraordinary product. Are you enjoying this podcast? There's so much more high quality wine content available for mama jumbo shrimp. Check out our new wine study maps. Our books on Italian wine including Italian wine unplugged, the jumbo shrimp guy to Italian wine, Sanjay Lambrusco, and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. Okay. And so then it's moved on the generations with, each generation adding, improving. I think your factory burned down. Didn't it? You had a, a problem and then have built the new modern factory. Yeah. It is true. We had, this, big fire in, two thousand sixteen. It was the fourteen of July, two thousand sixteen. But, we we found that, in our family, in our people, we found the strangeness to rebuild everything. And, the same day, my father told everyone of the company, Okay? We're gonna build a new factory. It's gonna be even more beautiful than, than before, and we are gonna produce a prosciutto that, even is even better than before. And we are gonna do it in, less than one year. And the the thirteen of July two thousand seventeen, we were able to solve the first, the first prosciutto of the new plant. So it was tough because, it was a tough year. But, at the end of everything, I think that, we were we were able to do something really, really unique in the world. Now, Luca, how many do you produce? Are you or is Galloni a a large company? A medium company? We can say that we are a medium company. Speaking about, producer. Among the producer of prosciutto, we are a medium company. We produce we have three plants, so we produce a good amount of, prosciutto per year. But, inside the, the salumi world, we can say that, we are, still a small company. And, all of our companies, all of our plants, they work, like, you know, unique way in their own way. So, they produce from the beginning to the end, their own pursuit. So we can even say that they are a little bit in competition between the one that to produce, prosciutto, the one that produce the better prosciutto. Okay. Okay. So producing, making a prosciutto, you've explained, there's actually very, very precise, but also simple. You're taking the hind leg of of of a pig and you're salting it, but just that right level, just that minimum amount of salt in order to cure the meat and allow it to be conserved, but also to maintain its sweetness to not be too salty. That's the art of it. Is that right? Totally correct. It it is easy to make prosciutto. I mean, it's not so easy. Is, is very difficult to make for shoot. But, it is very simple because, it has just two ingredients that are, pork meat and salt. We don't use any preservatives, we don't use any coordinates, just use these two ingredients. But, at the same time, I would say that, also the experience of our people and also the environment where we age the pursuit are, really important in order to reach, the best quality of, prosciutto. Okay. And what is the minimum age to for prosciutto Di Parma? Hello. Well, the minimum to deserve the double crown of pharma is, are twelve months. Twelve months, the consultant arrives, and, check every single prosciutto. They, try to understand if they are good or not, and if they deserve the counts. They decide the counts, they put this brand fire with the Parma crown that is, the symbol of Porsche. But for example, in Galloney, our minimum, it is, at least sixteen months that, for us is the minimum to guarantee our, unique taste. We don't think that, is our pursuit is already here before. Okay. I I enjoyed, tasting with you a range of different prosciutto, different ages. What happens to prosciutto? To its flavor as it ages. How does it develop? I think that, our minimum is sixteen eight, sixteen months, as I told you, but, we cannot reach even thirty, thirty six months. And the more you age, the prosciutto, more strong the flavor is going to be. I don't think that there is a perfect age. For example, my favorite one is, twenty months. But, you can taste the, the minus when you eat at twenty months. But at the same time, it is a strong character. So it is, also a matter of our character. Okay. For the perfect age, is a matter of, how you taste it and in, which circumstance are you having it? Well, let's talk about that. The best ways to enjoy prosciutto Di Parma. What are the various circumstances or ways to enjoy. And what wine would you drink with it? I'm a tourist. So always plain but, maybe with, some bread. In Italy, we have, a huge source of different type of bread. But even with some, buffet mozzarella or, some peaks, it is, very good. But even with, pizza, we have prosciutto Galloni. You can, eat a great pizza with our prosciutto, but always remember to put the prosciutto just after you, who your pizza, not not before. Okay. Okay. And what about, the wines that pair well with prosciutto? I know that the for example, where you are is also a wine area, producing some wonderful wines that do go very well with Prudh diparmer and with other salumi. Yes. Totally true. In on our heels, we've produced, a fantastic, Malvasia. It's a very fruity wine. And for me, it's perfect to pair with a prosciutto because, I think that the perfect combination is with sparkling wine. But, immediately, there are many, many sparkling Italian wines that are perfect. Right? For example, to train to dog, or, on, and Palanga. Uh-huh. Or a Franca Corta. Or Franca Corta. Exactly. Franca Corta is a wonderful. Yeah. Yeah. Actually, that's interesting. I think you're right. Sparkling wines do go extremely well with prosciutto. Maybe it's the delicacy. Of both, that pairs well. I know that manguello is famous for, but Emilia Romagna, Emilia, particularly, as a whole, produces a vast range of cured pork products, many with their own DOP quality designations. I'm thinking of Kula Talo, Dizzi Ballo, and much more. Why historically has Amelia in such an important area for the curing of pork products? I think that, Emilia Armana, it is a strategic place for, Salumi. We have, mountains, we have, the river pole. We have the biggest level ground in Italy, and also we have the sea. And, I think that, it is for this reason that we were able to grow pigs in, pit canura Padana. But also to easily, measure them or, to produce a different kind to make different production like mortadella or, in the level ground to produce, another salami that is, and, so I think that is a perfect combination breeders and producers. Yes. Yes. I can see that. And, of course, This, great Po valley, the longest river in Italy. This is known as Food Valley because so many good things to eat and drink come from the Po valley. Parma's famous for for its foods as well, not just prosciutto. What are some of the most typical dishes at every visitor to Parma and Langirano, must sample after, of course, their antipasto of Galloni prosciutto. That is a tough question. Yeah. Lots of good things. Yes, sir. I would certainly say but, that is which of course is perfectly the prosciutto. Yeah. Of course. So the torta frita, this is, the dough or square of pasta that's in deep fried. Is that right? To have with with salumi with prosciutto? Correct. K. I love that. Almost a street food. Yes. You can, it's a it's a perfect with, as a street food or as an appetizer. But, also, I would say, Telli are very famous in, permits often that you have to try. And for sure, Anulini is, kind of tort leaning, broth. But there are so many dishes I can try. Yeah. It's a it it it is one of the great areas in Italy to travel for food. Now, you export your all around the world, particularly to the US is what I think is to the UK. A lot we're a lot of our listeners are located. Is your project a widely available in the US? Absolutely. Yes, sir. We, this year, we, reached the, also, different countries. We now are, exporting in twenty five different countries, worldwide. So we reach, every corner of, of the world. But just like, counters that, appreciate the highest quality for prosciutto Di Parma, of course. Now what should consumers look for when buying prosciutto Di Parma wherever they're located? Of course. I think that they look for prosciutto Gallori. Of course. Now is is pre sliced in super supermarkets an acceptable way of purchasing. For some of it, it's the only choice we have. I think, yes. I think that, the world is the grouping. And, for sure, we need also a different way to it, prosciutto. So, of course, pressurized is an option. I think that the best way for sure is still to slice your pursuit of freshly, on a maybe on a burger slicer and a tweet, it, right way. But, for sure, also sliced is an option. Actually, I was, Fortunate enough to to be able to sample your prosciutto ingest that way with that beautiful hand slicer being turned by hand and the slices of prosciutto just coming off and and we sampled it. I think, with a glass of Malvasia. So it's a beautiful memories for me, to make, y'all I think of that one. I think of my visit to Land Gerano with me. You've made me very hungry this morning, and I wish I could, enjoy some of your prosciutto department right now. But, I'd like to thank you for being my guest today, Luca, and I hope we can get together again sometime soon over that glass of wine, that plate of prosciutto. I hope that, you're gonna visit the Galloney plant again in Italy. And, of course, we are waiting for, you in, in parallel. So it would be a pleasure for us see you again. Thank you, Luca. I hope to see you soon. We hope you enjoyed today's episode of wine, food, and travel with me, Mark Mennan, on Italian wine podcast. Please remember to like, share, and subscribe right here, or wherever you get your pods. Likewise, you can visit us at Italianwine podcast dot com. Until next time.