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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003321&pid=8003657§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}This is a classic way Parmigiano-Reggiano is enjoyed as a dessert in Emilia-Romagna. Using a wedge shaped cheese knife or paring knife chip off chunks from a 1 1/2 pound wedge of cheese.Arrange the pieces on a platter and drizzle with the best aged balsamic vinegar you can afford. The best is called Extra Vecchio from the Consorzio di Balsamico of Modena or Reggio.
Note: Excellent Parmigiano and Balsamico can be purchased at the Pasta Shop.
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