Casa dei cappelletti Torino Porta Palazzo mercato coperto © Vincenzo Aiosa
Agnolotti al Brasato (3rd from the top
Casa dei cappelletti Torino Porta Palazzo mercato coperto © Vincenzo Aiosa
Piedini di Maiale -Pigs Feet Torino Porta Palazzo mercato coperto © Vincenzo Aiosa
The latest anti-ageing food? Pigs’ trotters. That’s right, you heard it here first
Posted in Artisan Trade, Food, Pasta, Pork, Torino
Pane senza grassi - Fat free bread Panetteria Torino © Vincenzo Aiosa
Il salumiere - The cold cut guy Torino © Vincenzo Aiosa
Puro suino - Pure pork Torino © Vincenzo Aiosa
From the left with Truffles, with Garlic, with Barolo whine & below with special fennel
Cold cuts in Italian home is a main staple served with all meals from breakfast to dinner appetizers, there always some sort of cold cuts or whole salami in the refrigerator, 2 or 3 slices between a piece and bread (Pane e Salame) nothing else no mayonnaise nor mustard is needed to satisfy hunger in a hurry depending on the region it is usually followed with a glass of whine no matter what time of day it is. My mom always brought home cold cuts on Saturday around 1pm and that is what we always had for lunch on that day Mortadella and hot Capicolla was and still is my favorite.
Check out Frank H. Jump’s Hams and Capocolli
Hams & Capocolli / Wallabout Provisions Co. Brooklyn Navy Yard - taken September, 1997
Posted in Artisan Trade, Bread, Brooklyn, Cold cuts, Fading Ad Campaign, Food, Frank H. Jump, Pork, Torino
My family's favourite bakery in Torino, Italy. © Vincenzo Aiosa
Pane Pugliese (Puglia region style bread) © Vincenzo Aiosa
Apulia is an excellent region in which to grow grain, especially the hard wheat referred to as grano duro or semolina. There is a long tradition of bread making in Apulia, dating back to the Roman empire. The Pagnotta is the traditional bread, and is a large loaf which can weigh well over a kilo and up to ten. Today, formulae are found that specify both durum flour and 0 or 1 type flour. – Pane Pugliese
Serving bread is very important for a meal to be considered complete in Italian culture. Growing up I don’t think we ever had a single meal without bread. I started early in the morning with Pane con caffè latte, preferring it to biscuits. Even to this day I crave it at least once a week. Bread is even served in most Chinese restaurants in Italy by request.
