I remember at the age of six, walking into Alesci’s, an Italian deli, and being hit with wonderful aromas. I approached the counter with my mother while she placed her order, and a young man reached down to me and gave me a slice of some of their Genoa salami. Never had I ever tasted anything so complex. Salty, rich with fattiness, and the sweet garlic flavor lingered on my taste buds. Ever since then I have been completely obsessed with all types of salamis and cured pork products. Most people eat charcuterie every day and don’t know it. Salamis, pepperonis, hams, bacons and sausages all involve charcuterie. Charcuterie was a dying art in America, but it is now bursting back into the restaurant scene, and selling for way more than it is worth.
One of my favorite spots in downtown Cleveland, is Lola, Michael Symon's restaurant. Not only has he been on numerous cooking shows, but his restaurant is amazing. I always go there specifically for the charcuterie. The charcuterie I had was amazing as always. It was duck prosciutto, pork pate, and other different types of salamis. Served with pickled veg, house made mustard, and crusty bread. I love this restaurant, and Michael Symon for trying to bring the Cleveland food scene. You got to check this place out!
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