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adrianreynoldsphotography@gmail.com: Opera 02...Castelvetro's young masters of Lambrusco
http://culatelloblog.blogspot.com/2012/11/opera-02castelvetros-young-masters-of.html
Foto sales/gallery shows/foto shoots/freelance travel and food articles. Opera 02.Castelvetro's young masters of Lambrusco. Better yet.travel to the heartland of Lambrusco, the area around the small village of Castelvetro known for the Grasparossa variety. There are several notable producers within a short drive of each other: Pederzana, Vittorio Graziano, Venturini Baldini, and the standard bearer and in my opinion the most balanced Lambrusco Grasparossa is Opera 02, in the Castelvetro suburb (! Back to...
adrianreynoldsphotography@gmail.com: Osteria Francescana...an expression of Emilia-Romagna
http://culatelloblog.blogspot.com/2012/11/osteria-francescanaan-expression-of.html
Foto sales/gallery shows/foto shoots/freelance travel and food articles. Osteria Francescana.an expression of Emilia-Romagna. Because Osteria Francescana has 3 Michelin stars, and is ranked #5 restaurant in the world by the San Pellegrino survey (and #1) in Italy, there is a perception that Massimo Bottura, because he travels in the same circles as Ferran Adria, and has worked at El Bulli, is solely a cucina creativa. Rarely mentioned in the flurry of recent press about Osteria Francescana is (according ...
adrianreynoldsphotography@gmail.com: Chefs at work
http://culatelloblog.blogspot.com/2013/10/chefs-at-work.html
Foto sales/gallery shows/foto shoots/freelance travel and food articles. From a Kitchensurfing shoot in August.Kitchensurfing is a great startup that links up and coming chefs to provide restaurant style meals at your home. Bring the restaurant to you. Subscribe to: Post Comments (Atom). Santa Monica you are beautiful. Good morning Santa Monica! Sunset in Santa Monica. Barcelona bar 10 am. Jamòn iberico de bellota. Play salumi misti for me. Prosciutto di Sauris @Enoteca di Cormons. Coffee break in Mantova.
adrianreynoldsphotography@gmail.com: Parma salumi porn
http://culatelloblog.blogspot.com/2012/09/parma-salumi-porn.html
Foto sales/gallery shows/foto shoots/freelance travel and food articles. Money shot with a juicy melon. You can touch the prosciutto. Culatello.a little ass for lunch. You like my pancetta? I know you like the pancetta. Subscribe to: Post Comments (Atom). Santa Monica you are beautiful. Good morning Santa Monica! Sunset in Santa Monica. Barcelona bar 10 am. Jamòn iberico de bellota. Play salumi misti for me. Prosciutto di Sauris @Enoteca di Cormons. Salumeria Grisenti.the best in Parma. Get your kix on.
adrianreynoldsphotography@gmail.com: Hot sausage fusilli made in a cramped kitchen in Milano
http://culatelloblog.blogspot.com/2014/10/hot-sausage-fusilli-made-in-cramped.html
Foto sales/gallery shows/foto shoots/freelance travel and food articles. Hot sausage fusilli made in a cramped kitchen in Milano. Any decent hot sausage will do, good cherry tomatoes, zucchini (ideally finely minced but I was in the mood for something chunkier), small white/red/yellow onion, at least 5 cloves of roughly chopped garlic. Any less garlic and you're a big fat WUSS. Oh, and the juice of 1/2 lemon and at least 1 cup of red wine (I used Nebbiolo delle Langhe). Subscribe to: Post Comments (Atom).
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The Swine Spectator: May 2009
http://swinespectator.blogspot.com/2009_05_01_archive.html
What is your favorite cut? Hey, will you watch my pig for me? How to Make the Best Ribs Ever. More on carbon footprints. So how did I get into sausagemaking? The Locavore Hunter™. Sunday, May 31, 2009. It MUST have come from Pigzilla. That was two weeks ago. Now it sits (Expertly salt cured) in by drying box for 2-6 more months. I will be posting on this project as it progresses. Links to this post. Thursday, May 28, 2009. Hey, will you watch my pig for me? Links to this post. Wednesday, May 27, 2009.
The Swine Spectator: April 2010
http://swinespectator.blogspot.com/2010_04_01_archive.html
What is your favorite cut? A Sad Day for Andouille Fans. First Bambi, Now Its Skippy. A tour of Jacobs Andouille. Why Make Your Own? The Locavore Hunter™. Friday, April 30, 2010. I'll ask you all to bear with me over the next couple of weeks. I am moving soon and most of my kitchen is packed for travel. The good news is that my new kitchen is huge. It has 60 sq ft of counterspace, 5 burner gas stove, built-in humidity controlled wine fridge (aka "the curing chamber"! Posts will be forthcoming,. To vote) ...
The Swine Spectator: October 2009
http://swinespectator.blogspot.com/2009_10_01_archive.html
What is your favorite cut? Not on my watch. The Locavore Hunter™. Monday, October 26, 2009. Not on my watch. Climate chief Lord Stern: give up meat to save the plane. People will need to consider turning vegetarian if the world is to conquer climate change, according to a leading authority on global warming. I love vegetables, I really do. Especially with pork. Who doesn't like spinach sautéed in bacon grease, or beans seasoned with tasso? Later in the article comes the revealing sentence:.
The Swine Spectator: March 2010
http://swinespectator.blogspot.com/2010_03_01_archive.html
What is your favorite cut? New Orleans Spelling Bee Tests Pork Knowledge. No Pork or Alcohol? Just how many things can you grill at once? A Disaster of Biblical Proportions. The Pastrami is a Hit! The Locavore Hunter™. Tuesday, March 30, 2010. New Orleans' Spelling Bee Tests Pork Knowledge. Brings bee at Xavier to a savory end. It was down to two spellers when Andrew Nguyen, 12, got stuck. In the 20th round of Saturday's regional spelling bee, Andrew asked for his word's origin. German, he was told.
The Swine Spectator: December 2010
http://swinespectator.blogspot.com/2010_12_01_archive.html
What is your favorite cut? The reports of my death are greatly exaggerated. The Locavore Hunter™. Wednesday, December 22, 2010. The reports of my death are greatly exaggerated.". So said Mark Twain in 1887, and so say I in 2010. My sausagemaking has suffered this summer, and I am looking to make up for lost time. I did read Marianski's The Art of Making Fermented Sausages. This summer as well as Polish Sausages, Authentic Recipes And Instructions. Links to this post. Subscribe to: Posts (Atom).
The Swine Spectator: August 2009
http://swinespectator.blogspot.com/2009_08_01_archive.html
What is your favorite cut? Quote of the Day. Update - Coppa and Saucisson Sec. Coppe - First Attempt. La Saucisse D’Or. Big Green Egg (BGE). The Locavore Hunter™. Sunday, August 30, 2009. Quote of the Day. A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements are connected by an 'and' not by a 'but'. Links to this post. Tuesday, August 25, 2009. I know that in Kentucky, barbeque means ...
The Swine Spectator: "Acadian Bacon"??? - What is Wrong With Me?
http://swinespectator.blogspot.com/2011/09/acadian-bacon-what-is-wrong-with-me.html
What is your favorite cut? What is Wrong With Me? Only one thing tastes like Bacon. Too much pork for just one fork! The Locavore Hunter™. Wednesday, September 21, 2011. What is Wrong With Me? I think not. Furthermore, much of my work was recreating the work of Michael Ruhlman. Why read my work when you can read theirs? Pictured to the right is a half of a pork loin bathing in a brine of kosher salt, Cure #1, sugar, cane syrup, garlic, chili, cayenne, mustard seed, and bay leaves. This bath lasted 3 ...
The Swine Spectator: November 2012
http://swinespectator.blogspot.com/2012_11_01_archive.html
What is your favorite cut? Guest Post: BBQ Dry Rubs. The Locavore Hunter™. Wednesday, November 28, 2012. Guest Post: BBQ Dry Rubs. Has it really been a full year since I posted on this blog? I want to thank David for allowing me to write a guest post for the Swine Spectator. This site caught my attention a few years ago while I was figuring out the bacon and sausage routine. David and I reconnected on Twitter recently and we decided to give guest posting a try. 8 Tbls turbinado sugar. 3 Tbls kosher salt.
The Swine Spectator: November 2009
http://swinespectator.blogspot.com/2009_11_01_archive.html
What is your favorite cut? The Locavore Hunter™. Friday, November 27, 2009. Hi all. I apologize for the complete and total lack of posting. I have actually been quite busy porkwise and otherwise. At a minimum, I owe posts on coppa, bresaola, ribs, and barbequed lamb. Standby for those. In the meantime, I friend sent me this. I believe that everyone should have theme music. I would like for this to be mine and played everytime that I entered a room:. Http:/ www.weebls-stuff.com/. Links to this post.
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Culatello - una specialità del Salumificio Rossi (Erre Italia S.r.l.)
Materia prima e Sicurezza. 2016 Salumificio Rosssi - Erre Italia S.r.l. -. Tel 0521 825107 - P.IVA 01885950343 - Tutti i diritti sono riservati.
CULATELLO.INFO
Lasciaci un recapito e ti risponderemo prima possibile! Il tuo messaggio per noi. I tuoi dati verranno utilizzati esclusivamente per risponderti. Publinord srl - Bologna - P.I. 03072200375 - REA BO 262516.
CULATELLO.NET
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CULATELLO.ORG
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Culatello & Wine: culatello della Trattoria Campanini e Vino delle Cantine Bergamaschi
Privacy Policy - Informativa breve. Questo sito utilizza i cookie tecnici e di terze parti per consentire una migliore navigazione. Se si continua a navigare sul presente sito, si accettano i cookie. Continua. Per visualizzare l'informativa completa Clicca qui. La Fortana del Taro. Le terre del maestro. I GRANDI SALUMI E I PRODOTTI DELLA TRATTORIA CAMPANINI. Le terre dei Pallavicino. Se passi da Parma vieni a trovarci! I VINI IN PRIMO PIANO. Verdiano, la Fortana. E molto di più. CULATELLO E SPALLA COTTA.
adrianreynoldsphotography@gmail.com
Foto sales/gallery shows/foto shoots/freelance travel and food articles. Highlights from Rome, Le Marche, Emilia-Romagna and Friuli. Subscribe to: Posts (Atom). Santa Monica you are beautiful. Good morning Santa Monica! Sunset in Santa Monica. Barcelona bar 10 am. Jamòn iberico de bellota. Play salumi misti for me. Prosciutto di Sauris @Enoteca di Cormons. Salumeria Grisenti.the best in Parma. Coffee break in Mantova. Bar Schiavoni in Modena. I'll take you to the pasta shop. Modena Piazza San Giacomo.
CULATELLODIZIBELLO.INFO
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Home Page
Il RE dei Salumi. A Zibello (PR) - Italy. Stagionato al punto giusto. Il Culatello viene prodotto dal muscolo posteriore della coscia del maiale adulto, allevato secondo metodi tradizionali; la coscia viene decotennata, sgrassata, disossata, separata dal fiocchetto e rifilata a mano. A queste operazioni seguono la salatura, l'insaccamento del salume nella vescica del suino e la legatura con lo spago. Il Re dei salumi. Il Culatello di Zibello è un pregiato salume a denominazione d'Origine Protetta ( DOP.
CULATELLODIZIBELLO.ORG
Lasciaci un recapito e ti risponderemo prima possibile! Il tuo messaggio per noi. I tuoi dati verranno utilizzati esclusivamente per risponderti. Publinord srl - Bologna - P.I. 03072200375 - REA BO 262516.
www.culatelloeJazz.it
Culatello and Jazz, una serata allinsegna delleccellenza. Palcoscenico per questo dialogo culturale, che vedrà lalta cucina. Affiancata a uno straordinario momento di musica dal vivo, il Castello di Roccabianca, scenografia ideale tra tradizione, arte e ricerca contemporanea.
