“Prosciutto di Parma is a simple product. It’s nothing but pork, sea salt, air, and time!” – Giovanni Bianchi
Food
Eating High on the Hog !
Benton’s Country Ham*
“There’s no secret to anything I’m doing: a tiny bit of knowledge, and a lot of time and patience. People have been making bacon like this for centuries.” – Allan Benton
The Red Cow, Part 2
“And there was a mountain of grated Parmigiano cheese, on which people were making nothing but maccheroni and raviolis.” – Giovanni Boccaccio, Decamerone, 1351
The Red Cow
L’ Erba del Re
“Passion, sensitivity, humility and seriousness might be considered the winning formula to get good results at least in the kitchen.” – Chef Luca Marchini
Hosteria Giusti
“Everything I have ever eaten here, from the simple gnocco fritto topped with the most fragrant of lardo, handmade tortelloni with sage and butter, green tagliatelle al porcini and perhaps the most decadent of all, crispy slices of Zampone with savory zabaglione.”- Chef Mario Batali
Lalibera
“Lalibera is written in the way to pronounce, in one breath, as if it were a single word. It brings the sophistication of the restaurant and the convivial spirit of the taverns.” – Flavia Boffa
Mozart in the Langhe
Photo from Il Flauto Magico
“La cucina piccola fal la casa grande (A small kitchen makes the house big)”. Old Italian expression.
Brasato Vitello al Barolo
While we were in Piemonte, we enjoyed Brasato Vitello al Barolo (braised veal in Barolo wine) in several restaurants. I was so taken with the dish that, when we returned home, I thought it would be a cinch to duplicate it. How hard could it be? Put a veal roast and some veggies in some red wine and let it cook for 3-4 hours? Well, I was very wrong.
Slow Food in the Piemonte
“Our philosophy is good, clean, and fair food: Good because it is healthy and tasty; clean because it is produced with low environmental impact and with animal welfare in mind, and fair because it respects the work of those who produce, process, and distribute it. It is important to compensate farmworkers, fishermen, or artisanal producers in a fair way that provides them a comfortable standard of living.” – Carlo Petrini, Slow Food Movement
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