Be jealous. This was an excellent salami that was earthy and gamy in all the good senses of those words, and none of the bad. We might have eaten this one a little too fast - ha!
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About Cucina Panucci
Hello, I'm Jordan. I am a PhD student, small business owner, and father of two wonderful little boys and a beautiful, intelligent, engaging, indefatigable, and all-around-awesome wife. I love to cook and have friends over to enjoy great food. Here you'll find my favorite recipes - cooked here in our celebratory "we're finally homeowners" kitchen - food sources, reviews, and anything else I find useful on my quest to become a better cook. Enjoy!
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Labels
- antipasto (3)
- bread (8)
- breakfast (2)
- carne (2)
- charcutepalooza (1)
- charcuterie (8)
- cheese (10)
- contorno (4)
- cooking with kids (3)
- dolci (6)
- eating out (1)
- insalata (1)
- learning experience (24)
- pasta (1)
- recipes (2)
- sauces (1)
- sources (5)
Blog Archive
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2011
(55)
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March
(13)
- Barolo Salami
- CITP - Vintage Irish Cheddar with Porter
- CITP - Dubliner White Cheddar
- Charcutepalooza - March Brining Challenge
- Wild Boar Salami
- Cheese Platter
- Grilled onions
- CITP - Fiore Sardo
- Bacon Jam: mortar of the food pyramid
- Gourmet oils and Balsamic Vinegar
- Sunday Afternoon? Cookie time!
- CITP - Rosemary Cheddar
- Planting Sauerkraut Seeds
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March
(13)
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Quotes
Non tutto, ma un po' di tutto.
Not everything, but a little bit of everything.
Specialita' cibo a come viene.
Our specialty: food, however it comes out.
Spagliando si impara.
By making mistakes, one learns.
Not everything, but a little bit of everything.
Specialita' cibo a come viene.
Our specialty: food, however it comes out.
Spagliando si impara.
By making mistakes, one learns.
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