April 28, 2013 |
Are weeks gray without a sliver of Tuscan lardo? Do you crave coppa made from Cinta Senese pigs? Have you ever considered attaching a gold chain to a whole prosciutto in an attempt to persuade a customs inspector that it was a kicky Fendi bag? You may be in luck. According to the Italian wire service ANSA, the U.S. Animal and Plant Health Inspection Services announced Friday that the long-standing USDA ban on the import of Italian cured meats will be lifted starting May 28, and presumably the flood of salami, bresaola and pancetta will start washing into U.S. markets and restaurants not long thereafter.
February 29, 2004 |
It is difficult to give "Soldiers of Salamis" by Javier Cercas the serious attention it deserves without making the novel sound ponderous and unappealing. This is a shame. The book is funny and gripping and also a tear-jerker in the best sense of the word. I laughed and cried while reading it, even though I didn't quite fall in love. The key to the novel's charm (and it is charming) is that it works on so many levels.
February 26, 2003
I really enjoyed your article on California salami ("The Taste of Victory," Feb. 19). It reminded of the days when I worked in my uncle's grocery store meat department in Santa Rosa. We had a full-service deli department that stocked all sorts of Columbus, Molinari and Gallo salami and other deli meats. We would order Columbus salami in 3-foot-long chubs that were thick and damp when delivered. We would hang them up and let them dry out a bit (at least a week). Letting them hang for a while definitely improved the texture and intensity of the flavor.
February 19, 2003 |
THERE are official luxuries, like foie gras, then there is salami. Who hasn't stood in line at a deli and watched a gnarly chub with a moldy, white skin being placed on the slicing machine? As the slices tumble onto the open face of an awaiting baguette, silence falls and nostrils flare as an almost wine-like aroma rises from the meat. Salami does just as well in elegant settings, say on a charcuterie plate spread with ham and pate. You reach for the salami first.
October 14, 2001 |
Out there somewhere, I suspect, is a rule book for Pittsburgh diner waitresses. In it, one could find the precise procedure for taking an order: 1. With left hand, retrieve order pad from apron pocket. 2. With right hand, take pencil from behind ear. 3. Touch pencil point against tongue; prepare to write on pad. 4. Say, "Yinz ready, hon?" Variations are permissible, but Step 4 is mandatory. All customers are to be greeted as "hon."
May 28, 2001 |
Pizza Hut now delivers to outer space. Boldly going where no restaurant chain has gone before, the company recently sent a small, vacuum-packed salami pizza into orbit aboard a Russian rocket. No, the rocket didn't have one of those lighted Pizza Hut signs on the roof. It was a cargo ship ferrying supplies to the International Space Station. Once the craft docked, cosmonaut Yuri Usachov unpacked the 6-inch disc, heated it in a tiny silver oven and took a bite.