THE WHITE HOUSE FOOD PROGRAM…AND Italy at Your Table in CHICAGO by Filippo Bartolotta After a refreshing Thai meal with Van and Kelly we leave 69Ã‚Â°F Santa Monica for 25Ã‚Â°F Chicago! While thinking of that I still have super memories of the indestructible and multilayered Ã‚Â Amarone Qunitarelli 1990, offered by our friend Lana during her [...]
Tag Archive 'Prosciutto di Parma Dop'
PROSCIUTTO CRUDO, RAW HAMÃ‚Â -Ã‚Â PRODUCTION METHODS The raw pig thighs or hams are salted by hand and stored in cold cells for three or four weeks, after which the excess salt is wiped off and the hams laid aside for ten to twelve weeks more. The salt having by then penetrated uniformly into the muscle masses, [...]
EXPERIENCE ITALY AT YOUR TABLE A trip to Italy featuring sustainable food and wine Benedetta Vitali and Filippo Bartolotta, ItalianÃ‚Â masters in cooking and wine respectively, areÃ‚Â coming to America and bringing with them theÃ‚Â Italian culture of fresh local ingredients, traditionalÃ‚Â foods, seasonal eating and pairing of healthy foodÃ‚Â with good wine. They will be hosting eventsÃ‚Â throughout the month [...]