All of a sudden, I decided to post some images of red meats and red meat dishes from Italy. I call this Part 1 as I expect there will be more in the future.
I start by stating that I am not a fan of red meat. In an average place I usually do not order red meat. I prefer to eat vegetables, or chicken, or even better, a nice sald with cheese!
But I am a fan of exceptional red meat and its by products, flavours and colours and juices.
And this is what I will try to post here, the red meat beyond, creations that take the primary material and tranform it to something that is and is not the original. Transformation and transfiguration.
All the items included in thepost are”classics”, ie they have been around for a lond time and are here to stay. No meteorites, no short-lived stars, only treats that cut across the years.
Culatello di Zibello
I start with the Emperor of the Italian cured meats: Culatello di Zibello!
Storage Area
This is the storage area where Miriam Leonardi (owner of “Trattoria La Buca” in the small town of Zimbello) keeps her treasures.
Slicing machine
When I saw this machine I thought that it only befits the marvelous culatello to have such a beauty for slicing it.
Salame artigianale tipico di Cremona
I tasted this beauty in “Caffe la Crepa”, in the small town of Isola Dovarese. It was juicy, almost sweet, and its texture allowed it to melt in the mouth. Apparently Cremona does not only produce the finest violins in the world! Soppressata
Soppressata
Dekicious “Soppressata” from the “il Latini” restaurant in Florence.
Filetto di maiale affumicato
Smoked pork filet from “Locanda San Lorenzo”, in the small town of Puos d’Alpago, near Belluno, Veneto.
Lardo di Mora Romagnola con zucca
An excellent treat, from “Trattoria Amerigo dal 1934″ in the small town of Savigno, near Bologna. Lardo is transparent, sweet, and it melts in your mouth leaving a sense of olive oil! The zucca is the well know paumpkin, that here is grainy, tasty, and providdes support to the heavenly taste of the lardo!
Selection of antipasti
A selection of antipasti from the “Vino e Camino” Ristorante in Bracciano, near Rome.
Steak Tartare di Vitello
This tartare steak comes from the wineshop of Pallatino in Roma. It is served without egg and the other regular trimmings. Just lemon, pecorino and light greens. The meat taste was clear, fresh and the firm texture of it made the pleasure complete. I was afraid that it would be a rather boring dish, given the absence of taste enhancing materials that accompany a Steak Tartar. I was wrong! Top quality veal does not need anything more than just some lemon to cut the protein surge, and a light cheese to provide a salty stimulus to the palate.
Display of meats in Dario Cecchini's Macelleria
This is part of the diaply in Dario Cecchini’s Macelleria in the small town of Panzano, near Firenze.
Renaissance Salame
Dario’s shop is full of surprises, including this one!
Ramerino in culo
Marinated beef cubes (it could be called beef sushi) served with rosemary, from the restaurant of Dario Cecchini, Solociccia, although Dario does not call it a restaurant, but the home of a butcher!
Bolitti
A selection of boiled meats with vegetable and herb sauces, prepared by the team of Amerigo dal 1934.
Porcini e fegato di vitello
A divine combination, porcini mushrooms with tender ultra sweet calf’s liver, from “dal Pescatore”, in the Park of River Oglio.
Fiocco di Manzo
Roast beef from Dario Cecchini’s restaurant.
Roast Pork
Roast pork from Dario Cecchini’s Antica Macelleria in Panzano.
Animelle co i funghi
Sweetbreads with porcini mushrooms offered by Osteria di San Cesario, near Rome.
Bistecca Fiornetina
Glorious juicy bistecca from “il Latini” in Firenze.
Capello da prete di manzo
Cappello da prete di manzo al barbera e polenta gialla belgrano! This is the full name of the dish offered by “dal Pescatore”.
