But first, know this: The food at Che Figata is sourced from local farmers Miller Farms, Nichols Farms, Prairie Farms, Linz Heritage Breed and Underground Meats
Salumi. And housemade is central to the mission of the restaurant helmed by owner Mae Calamos, general manager John D'Alexander, executive chef Austin Fausett and chef d'cuisine Brett Neubauer, including the 47 sauces, 10 pastas, 27 specially selected meats and 12 varieties of Mediterranean
He went from preparing and curing meats for himself, family and friends to setting up his own business Shropshire
Salumi.
I ordered a margarita but with cooked ham added (PS8.50) and my partner opted for the santa anna, topped with San Marzano tomatoes, yellow Piennolo tomatoes, ricotta cheese and Calabrian Nduja - a spicy pork
salumi - for PS12.50.
La variete di cicheti a Venezia e davvero notevole:
salumi, formaggi, verdure, polpette, crostini con vari ingredienti tra cui baccala mantecato ecc., un'usanza, un modo di consumare l'aperitivo ormai esportato anche fuori Venezia.
Charcuterie will be provided by 'Shropshire
Salumi,' a small company based to the north of Shrewsbury producing cured meats the traditional way, using quality ingredients, artisan methods and their 'nose to tail' ethos.
The "bee sting" pizza gets its spice from Calabrese
salumi and its sweetness from local honey drizzled on top.
Then straight on to the mains which were calzone (PS9) with ragu, nduja (spicy, spreadable pork
salumi) jalapeno peppers and mozzarella with a garlic mayonnaise dip; king prawn and crab linguine (PS7).
This year, I was introduced to a new addition to Stefanutti's
salumi (Italian cold cuts) selection, Lardo di Colonnata.
Grazia, Microbiologia dei
Salumi, Edagricole, Bologna, 1992.
He brought with him his family and a generational tradition of making
salumi, an umbrella term for cured meats such as prosciutto and salami.
Pine Street Market boasts nine vendors, including Salt & Straw (order the roasted strawberry-coconut soft serve) and OP Wurst (go for the artisanal
salumi).
Roberts, a Slow Food activist and food historian, debunks these fears about cholesterol and nitrates, and surveys the renaissance in locally produced
salumi and charcuterie throughout the United States.