Salumi: Savory Recipes and Serving Ideas for Salame, Prosciutto, and More

Front Cover
Chronicle Books, Mar 18, 2009 - Cooking - 144 pages
0 Reviews
The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsmanship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range of offerings. This primer includes descriptions to help tell the difference between prosciutto and pancetta; a guide for selection, slicing, and storing salumi; serving suggestions; plus wine pairings to create a complete dining experience.
  

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

THE ART OF SALUMI
11
as told by John Piccetti 16 r
21
RECIPES Panini al gorgonzola pera e prosciutto 5 3
37
ricotta e salame
63
Pinzimonio 64 Spaghetti alia carbonara 86
66
Rotolone duovo
73
Linguine aile vongole e pomodori
93
Le virtii 79
101
Easy Salumi Meals no Insalatadi ficchi prosciutto gorgonzola
128
Roll Ups 118
134
Braciola alla siciliana 123
141

About the author (2009)

John Piccetti is the co-owner of Columbus Salame Co.

Francois Vecchio is a Boucher-Charcutier and food consultant.

Joyce Goldstein is the author of numerous books including Italian Slow and Savory. She lives in San Francisco.

David Rosengarten is a cookbook author and television personality.

Bibliographic information