Saturday

Roma salumi porn

@Di per Di supermercato, Via IV Novembre, Roma: not a glamorous display of salumi like in Bologna or Parma, but a great selection nonetheless.


@Enoteca Cul de Sac: the menu w/all the salumi and cheese selections, with a glass of Mionetto Rosato frizzante (Raboso Piave/Lagrein).


@Enoteca Cul de Sac, clockwise from lower left: Finocchiana Toscana- sweet, peppery, fennel; Salsiccia di Cinghiale (wild boar); Caciocavallo Ragusano from Sicilia; Pecorino Pepato from Toscana; Tomino w/Paprika...soft, almost gelatinous, very sharp; 'nduja from Spilinga in Calabria, an unctuous spreadable pork sausage with a kick in the mouth from hot chili peppers and a vinegar-y finish.


@Enoteca Cul de Sac, clockwise from lower left: Salame del Cinghiale from Toscana;Pecorino di Fossa; a sharp crumbly cow's milk cheese w/black truffles...a-mazing but forgot name; Gorgonzola Piccante; 'nduja; Lonza Calabrese

@Enoteca Cul de Sac: Prosciutto San Daniele .

@Enoteca Cul de Sac, clockwise from lower left: Ciausculo from Le Marche, a garlicky savory and spreadable salumi; 'nduja; Prosciutto San Daniele from Friuli; then Pugliese burrata, Conciato Romano- a mixed sheep/cow's milk cheese and quite sharp, from Lazio, ricotta infornata- a baked and smoked ricotta.


7 comments:

Virginia said...

Excellent post! Your coverage of charcuterie is top notch and I'm well homesick for Roma and Italia just looking at your blog.

I truly appreciate the link to my site - just saw that. Thanks! We should meet up for a meal or drink next time I'm in LA (or you're in SF)!
Virginia
www.theperfectspotsf.com

Adrian Reynolds said...

Virginia...grazie 1000 for the kind words and it would be cool to meet one day, over a meal. I'm now the sommelier at Pizzeria Mozza in L.A., and I am surrounded by all sorts of temptations!

Virginia said...

Wonderful! I LOVE Pizzeria Mozza... congrats on the position. Will be in touch next time I'm in LA.
Cheers, Adrian,
Virginia
http://twitter.com/ThePerfectSpot

MyLastBite said...

Now I'm very, very HUNGRY.

Gianpaolo Paglia said...

I like the name of the charcuterie (pizzicagnolo o pizzicheria in Italian), "cul de sac", which of course is meaningful in the salumi world.

Jennifer S said...

Grazie mille a Lei per le fotos! Nothing improves my day like a little salumi eye candy.

Anonymous said...

Vi è, ovviamente, molto da sapere su questo. Penso che hai fatto alcuni buoni punti in dispone anche di. Continuare a lavorare, ottimo lavoro!