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さつまいも、生ハム、クリームチーズ
A can of wild sardines in extra-virgin olive oil (personal favorite!)
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
Like pepper-dusted decorations, the lozenges the size of small loaves hanging in Italian salumerie or delis are guanciale, whole pig cheeks cured in salt. Look at a cross-section and you will see guanciale is mostly fat, streaked with pink meat. But what gorgeous, seasoned fat! That renders into sweet, rounded melted fat and a nugget of meat.
Rachel Roddy • An a-Z of Pasta
You like tom aux fleurs cheese from st remy
most restaurants, especially steak, which is listed on menus as filetto di manzo (filet), tagliata di manzo (thin slices of grilled tenderloin), or the king of steaks, bistecca alla fiorentina. Order al sangue (rare), medio (medium rare), cotto (medium), or ben cotto (well). Anything more than al sangue is considered a travesty for steak connoisseu
... See moreRick Steves • Rick Steves Italy 2015
!THE CLASSICS!
N1. FIORENTINA: Finocchiona, pecorino cream, mushrooms €12
N2. BUHAIOLA: Porchetta, Caramelized Onions, Cream of Potatoes, Salad €10
N3. VERDI: Mortadella, Pesto, Tomatoes, mozzarella, Salad €12
N4. LA NACCHERA: Speck, Straciatella, caramelized onions, Pink sauce, rocket €12
N5. CIGNALA: Wild boar mortadella with truffle, pecor... See more