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The Fascinating Story of Britain's Most Traditional Blue Cheese (and Why It Can't Be Called Stilton)
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Il cornetto più famoso d'Italia nella leggendaria Farmacia Del Cambio di Torino
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How The Most Ancient Roman Pecorino Cheese is Made in Italy (Caciofiore) | Claudia Romeo
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How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive
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Friuli - Pitina: an almost forgotten traditional product | What's cookin'
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Fromage artisanal. Élaboration traditionnelle (et actuelle) de cet aliment | 1998
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How Descendants Of Taj Mahal Artisans Are Keeping Marble Inlay Work Alive | Still Standing
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