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A collection of news and information related to Salami published by this site and its partners.

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    May 1, 2013 |Story| Los Angeles Times

  1. Food lovers await the Italian 'king of salumi,' thanks to USDA

    The USDA decision late last week to allow imports of more Italian cured meats already has food lovers salivating. Ask them for particulars and they will reply almost in unison: &ldquo;<em>Culatello.</em>&rdquo;
    The USDA decision late last week to allow imports of more Italian cured meats already has food lovers salivating. Ask them for particulars and they will reply almost in unison: “Culatello.” “I’m looking forward to everything, but...

    Tags: Angelini Osteria, Lifestyle and Leisure, Restaurants, Restaurant and Catering Industry, Dining and Drinking

    2. Apr 30, 2013 |Story| Los Angeles Times

  2. Some Italian salumi you've never tasted may be available soon

    Fans of Italian cured meat products such as <em>culatello</em>, pancetta and salami are already smacking their lips. And so are the folks who make the wonderful <em>salumi</em>, so many of which have been unavailable in the United States -- until now.
    Fans of Italian cured meat products such as culatello, pancetta and salami are already smacking their lips. And so are the folks who make the wonderful salumi, so many of which have been unavailable in the United States -- until now. On Friday, the...

    Tags: U.S. Department of Agriculture, Italy

    3. Apr 28, 2013 |Story| Los Angeles Times

  3. Is USDA lifting its ban on Italian cured meats?

    Are weeks gray without a sliver of Tuscan lardo? Do you crave <em>coppa</em> 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?
    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...

    Tags: Food and Drug Administration, Osteria Mozza, Chinese Restaurants

    4. Apr 18, 2013 |Story| Chicago Tribune

  4. Light meets might

    My original introduction for this article was going to be something along the lines of: "Salami, no matter how you slice it, goes great with wines, particularly Italian barberas." But how you slice it does matter a lot, at least to me. I want my salami cut thin, thin, thin -- so thin it drives the deli workers at Dominick's a little crazy. Why? Well, I can't prove it, but I think salami tastes better that way.
    My original introduction for this article was going to be something along the lines of: "Salami, no matter how you slice it, goes great with wines, particularly Italian barberas." But how you slice it does matter a lot, at least to me. I want my salami...

    Tags: Pies and Tarts, Alcoholic Beverages, Lifestyle and Leisure, Dining and Drinking, Italy

    5. Apr 6, 2013 |Story| LAT - HOLD Archive

  5. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Foods and Beverages, Restaurants, Osteria Mozza, Salads, Dining and Drinking

    6. Apr 12, 2013 |Story| Herald Mail

  6. 50 years of books for sale: AAUW celebrates milestone

    This week we continue with the different types of muffuletta. This is a mouth-watering version without scooping out the delicious soft innards of bread. Allow the olive salad and extra virgin olive oil to drench every nook and cranny to give you...

    Tags: Foods and Beverages, Olives, Breads, Lifestyle and Leisure, Marketing

    7. Apr 5, 2013 |Column| Herald Mail

  7. The original muffuletta

    I love a great sandwich. In fact, I would love to have held court with the Earl of Sandwich to see the first creation as it took place. As such there are a variety of sandwiches and flavors, but my next recipes will focus on the wonderful flavors of a...

    Tags: Foods and Beverages, Sandwiches, Olives, Breads, Recipes

    8. Jan 30, 2013 |Story| Baltimore Sun

  8. Celebrate the Ravens with a Big Easy-influenced Super Bowl party

    Are you ready for some gumbo?
    For The Baltimore Sun
    Are you ready for some gumbo? At 6:30 p.m. on Sunday, February 3, when the Ravens take on the San Francisco 49ers in Super Bowl XLVII, much of Baltimore will be watching, either from their stadium seats in New Orleans or here at home. Ravens fans not...

    Tags: Foods and Beverages, San Francisco 49ers, Lemons, Salads, Chicken Breast

    9. Dec 19, 2012 |Story| Allentown Morning Call

  9. Review: Old School Sandwich Co. packs fresh, movable feasts

    No doubt John Montagu &mdash; Great Britain&rsquo;s fourth Earl of Sandwich commonly considered the inventor of one of America&rsquo;s favorite fast foods &mdash; would be proud of his legacy as interpreted by South Whitehall Township&rsquo;s Old School Sandwich Co.
    Special to The Morning Call
    No doubt John Montagu — Great Britain’s fourth Earl of Sandwich commonly considered the inventor of one of America’s favorite fast foods — would be proud of his legacy as interpreted by South Whitehall Township’s Old School...

    Tags: Foods and Beverages, South Whitehall Township, Cranberries, Salads, Macaroni and Cheese

    10. Jan 28, 2013 |Story| WSBT-TV

  10. Italian Beef Roll-ups

    This budget-friendly steak recipe is so fancy-looking and tasting, no one will ever believe how easy and reasonable it was. Check out our Italian Beef Roll-ups for making a weeknight special or impressing company! Serves: 4 Cooking Time: 40 min...

    Tags: Foods and Beverages, Lifestyle and Leisure, Spaghetti, Italian Beef Sandwiches, Steaks

    11. Dec 12, 2012 |Story| Chicago Tribune

  11. Layered with love

    My father, a former engineer, looks at the tape measure, scowls and keeps rolling the dough. My mother starts picking at it, which draws more scowling. There's a tension in the room. Perhaps the new dough recipe should have been tested before being handed the ball in such a big moment? After all, this is the Major Leagues of Thanksgiving. Most of the assembled party uses the arrival of Skylar, my 6-month old cousin, as an excuse to abandon the bickering in the kitchen.
    My father, a former engineer, looks at the tape measure, scowls and keeps rolling the dough. My mother starts picking at it, which draws more scowling. There's a tension in the room. Perhaps the new dough recipe should have been tested before being handed...

    Tags: Foods and Beverages, Carrots, Italy, Butter, Peppers

    12. Dec 20, 2012 |Story| Baltimore Sun

  12. Tailgating recipe: Muffuletta

    Whether your tailgate includes a custom grill setup and team color-coordinated tents, or a simple picnic on a well-worn blanket, no pregame ritual is complete without the spread. This is one party that's as much about the food as it is about fans and...

    Tags: Foods and Beverages, Sandwiches, Olives, Breads, Lifestyle and Leisure

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