Cheesy Experience Leaving The Eternal City

So on our way out of Rome, we stopped at the Conad on Via Ardeatina for enough provisions to get us into Tuscany. Happily, the cheese guy was there, splitting some giant rounds of Reggio Parmagiano, and happy to share with us some of the finer points of cutting the cheese. As it were.

April, 2017; I expect these puppies weigh 70-80 pounds

And it takes a small armory of cutting instruments to open one up properly; we
got the first big slice

I have perhaps mentioned the European fascination with zero-degree frozen
food--we've seen dedicated stores in France (Picards are all over Paris), UK, Spain...
and in Italy big parts of supermercatos are given to the frozen sections; here the
"Croissanterie" section at the Conad

And here a bit of the enormous seafood section

And here family seafood packs...just doesn't seem European!