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Patrick Acheson

Thursday, March 8, 2012. Roberto Malavasi and Rosa Latte. Husband and wife team Roberto Malavasi and Rosa Latte have had the butcher shop in Via Jacopo Dal Verme since November 1st 1970. Roberto started when he was just a teenager and now hopes to hand the business down to his son Marco. Next to the chickens you’ll find finely selected cuts of pork and beef from Piemonte. Not only does Malavasi butcher the meat that comes into his shop, he visits the farms in the Astigiano. Via J Dal Verme, 14. Ask Armid...

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Patrick Acheson | patrickskitchen.blogspot.com Reviews
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Thursday, March 8, 2012. Roberto Malavasi and Rosa Latte. Husband and wife team Roberto Malavasi and Rosa Latte have had the butcher shop in Via Jacopo Dal Verme since November 1st 1970. Roberto started when he was just a teenager and now hopes to hand the business down to his son Marco. Next to the chickens you’ll find finely selected cuts of pork and beef from Piemonte. Not only does Malavasi butcher the meat that comes into his shop, he visits the farms in the Astigiano. Via J Dal Verme, 14. Ask Armid...
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1 meet the suppliers
2 antica macelleria malavasi
3 milano
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10 armida filippini
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Patrick Acheson | patrickskitchen.blogspot.com Reviews

https://patrickskitchen.blogspot.com

Thursday, March 8, 2012. Roberto Malavasi and Rosa Latte. Husband and wife team Roberto Malavasi and Rosa Latte have had the butcher shop in Via Jacopo Dal Verme since November 1st 1970. Roberto started when he was just a teenager and now hopes to hand the business down to his son Marco. Next to the chickens you’ll find finely selected cuts of pork and beef from Piemonte. Not only does Malavasi butcher the meat that comes into his shop, he visits the farms in the Astigiano. Via J Dal Verme, 14. Ask Armid...

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patrickskitchen.blogspot.com patrickskitchen.blogspot.com
1

Patrick Acheson: Not just a melon

http://patrickskitchen.blogspot.com/2011/07/not-just-melon.html

Wednesday, July 13, 2011. Not just a melon. Its hot, 28.5 degrees in the apartment, so that means very little cooking unless I'd like to turn the whole apartment into a slow cooking oven. Luckily there is melon, not just any melon, but. Provenance assured by laser marking melon! The origins of fruit and vegetables is important in Italy but this is the first time I have seen laser tattooed fruit. Talk about indelible branding! Posted by Patrick Acheson. Subscribe to: Post Comments (Atom).

2

Patrick Acheson

http://patrickskitchen.blogspot.com/2012/03/meet-suppliers-antica-macelleria.html

Thursday, March 8, 2012. Roberto Malavasi and Rosa Latte. Husband and wife team Roberto Malavasi and Rosa Latte have had the butcher shop in Via Jacopo Dal Verme since November 1st 1970. Roberto started when he was just a teenager and now hopes to hand the business down to his son Marco. Next to the chickens you’ll find finely selected cuts of pork and beef from Piemonte. Not only does Malavasi butcher the meat that comes into his shop, he visits the farms in the Astigiano. Via J Dal Verme, 14.

3

Patrick Acheson: Bollito misto a Pro Loco

http://patrickskitchen.blogspot.com/2011/11/in-northern-italy-winter-means-boiled.html

Sunday, November 20, 2011. Bollito misto a Pro Loco. He looked up from his wintry. Looked right past me, looked back down at the boiled lovemaking of his seven meats and seven vegetable sauces, looked back up, looked right past me. In northern Italy winter means mixed boiled meat, Bollito Misto. Pro Loco. Strictly for non vegetarians, bollito misto is one of the best meals to warm up during the cold foggy Italian winter. Testina - head of calf. Cotechino - sausage made from pork skins. Meals you can read.

4

Patrick Acheson

http://patrickskitchen.blogspot.com/2012/03/lifetime-of-experience-armida-filippini.html

Thursday, March 8, 2012. A lifetime of experience. Ask Armida Filippini how long she has been cooking and she will tell you forever. Armida is 95 and has been cooking for at least 80 years. Raised in Veneto in a farming family with eight children. She had her first cooking job at the age of 16 when she went to work in the kitchen of the landlord where her family were tenant farmers. Each morning she wakes up and thinks about what to cook for lunch, by 10am she has decided and goes out to collect her groc...

5

Patrick Acheson

http://patrickskitchen.blogspot.com/2012/03/meet-suppliers-frutta-e-verdura-da.html

Thursday, March 8, 2012. Frutta e Verdura da Josef Megtofi. It is not always easy shopping at the market, especially if you look like a tourist. You might find a rotten arancia in your bag, but not if you happen upon the stand run by Josef Megtofi and his four friendly staff. His stand is like a fashion show for meloni and arance, the broccolo so green and firm it looks like it has been working out. And best of all you’ll never get any surprises in your bag when you get home. It’s not just local fa...

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Patrick Acheson

Thursday, March 8, 2012. Roberto Malavasi and Rosa Latte. Husband and wife team Roberto Malavasi and Rosa Latte have had the butcher shop in Via Jacopo Dal Verme since November 1st 1970. Roberto started when he was just a teenager and now hopes to hand the business down to his son Marco. Next to the chickens you’ll find finely selected cuts of pork and beef from Piemonte. Not only does Malavasi butcher the meat that comes into his shop, he visits the farms in the Astigiano. Via J Dal Verme, 14. Ask Armid...

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