Wednesday

Bologna...Kestè


Some pigs gave a little, some pigs gave all, some pigs ended up on Salumeria Simoni's salumi wall.



Speck-tacular salumi at Salumeria Simoni

Culatello from Salumeria Simoni. Mmmm, hello piggy.


Tamburini Wine Bar: super dry Lambrusco Grasparossa di Castelvetro from Corte Manzini. Bone dry and best with salumi, not without as I had.


Trattoria Rosso: great prices, true trattoria atmosphere w/nonna at cash register, food is o.k., not a-mazing. I've had better in Bologna and elsewhere in Emilia-Romagna.



Crescentine, Prosciutto di Parma, nub of squacquerone



Squacquerone cheese, similar to stracchino (derived from "stracca", meaning lazy or runny), to spread on crescentine.



Crescentine: hot and waiting for me. At least someone/something is, LOL.

Bad lighting and a hungry and impatient photog but a nice antipasto. Crescentine, Bologna's answer to gnocco fritto (hi!) and some pedestrian, easily found at the supermercato salumi. Meh.


From Gelatauro, the gela- being gelato, of course, and tauro b/c two cones can be bull horns. Geddit? Owner gets ingredients from his farm in rural Calabria. I got my usual cannela zucchero (cinnamon sugar), then added fig with amaretto crumbles, and peach. Me being me, I asked the nice gelato girl to not mop the floor with ammonia near my feet, b/c the smell was interfering with my gelato pleasure. She looked perplexed but shuffled off to another chore, while her colleague giggled at her confusion.

p.s., could I use "with" more in this post? geez

7 comments:

Lily Penelope said...

yummy!!!! Che fame!!!

scott said...

Nice pics! That salumi room is fantastic.

adrian said...

scott, and that's not even the best salumeria on that street. it gets better. LP, come down to Bologna, I'll show you around!

scott said...

Adrian, I've been trying to track down speck recipes from Alto Adige, also Kamminwurz(Sudtirol recipe) wondering if you can be of any assistance. By recipes, I mean, how to cure my own, of course. :). Thanks.

adrian said...

scott...I think there ought to be a Speck Slow Food presidia, look on www.slowfood.com or .it

if there is a presidia, they are in charge of preserving traditions so they would be happy to share a recipe

let me know if that works

adrian said...

scott...I think there ought to be a Speck Slow Food presidia, look on www.slowfood.com or .it

if there is a presidia, they are in charge of preserving traditions so they would be happy to share a recipe

let me know if that works

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