Ore

What we look for is a high humidity location - the hot temperature wont last the whole year...will it? Normally, in the summer time, yes, it gets hot, but then cools down - usually in the summer time our cantina has a much more 'full on' scent of delicious cured meats...salame and cualtello - i dont think you will have a prob...but I want to know where you are doing this...city? Ore

"Also, if you're caught "smuggling", you may end up on some sort of list, forcing you to submit to inspections upon every entry." Hehe...I think I am already on that list! Swiss Chef...any photos? I hope you used an electric slicer for super thin slices!

Do you think the LA crowd can handle more Comunal Table restaurants???

Ciao, I will be in Venice tomorrow. Is this place open for lunch? Do you know any places open for lunch or dinner on a Monday/Tuesday??? GRazie, Ore

How hard is it for you to become the licensed produce produce company. That shouldnt be so tough. A clean room with a walk-in, a three compartment sink, a scale and some nice mushrooms being delivered to 'you', just like before - but with a new license to "Tax yo'A*S on" Don't be so hard on LA - you are scaring me - I hope it isnt as bad for opening a retail food establishment! Ore

Got to say Ciao to everyone. I met up with Alberto last weekend. He came here and had dinner (Al Vedel) and I showed him around the salumeria. The next night we went together to Dal Pescatore for a great meal. Pics and more info here Ciao, Ore

The place in China Town has an amazing almond (??) flavored ice cream - and I would suggest Otto as well, although I have never been, I have sensed the passion from the gelataia and it seems to be a very true passion!

FZ - great photos!! I honestly can't wait. In the back of my mind, this may be a deciding factor on how much longer I stay here in Italy!!

Ciao, The photos, at time a bit blurry - are amazing. Is Victor on eG??? I can't wait to go to Urasawa...Should I reserve a table now (for June)???

Ciao, So, this weekend (tomorrow) is the Florence trip. Here on eG it seems like it is all about Florence so I am glad to be making the trip and meeting up with a few other eGulleters and foodie friends!! Plans are still on for Enoteca Pinchiorri on Saturday evening. I am in italy with my knives, my Danskos and my backpack - there is no way I've got a dress coat in my pack but from what I hear they (Pinchiorri) will gladly let me 'use' one for the evening (sucks!). So, look forward to picks on my blog (in Sig.). The other day I put up some great photos on how to de-bone a Prosciutto di Parma - aged 36 months in our cantina. Ciao, Ore

Ciao, I took particular interest in the language parts of Faggot = Faggotini. Another that came into mind a few days back is Bolonie (think Oscar Mayer) and Bologna, the city in Italy where Mortadella has the DOP. Basically, the Oscar Mayer stuff is an exact (superiorly inferior!) product. Anyone, anyone!?! Forse, c'i vediamo a presto! Ore

I was in Torino this year for the Slow Food Salone del Gusto - and yes, I visited the Manna lady - thanks for reminding me. I have a photo - but can't post anymore photos on the gullet - so if someone can, let me email it to you so you can post it for us... The lady who harvests this for a living seemed very sweet and caring - and extremely well informed about her product. At the same time though, she seemed sad that no one has much of an interest in the Manna. It looks much more like those things that hang from the ceilings of caves (stalagmites maybe - forgot the word) with the drop of water at the end. The ones on demo at her booth were about one meter in length. She said that it can be used as a sweetener for people who are unable to eat sugar - diabetics can enjoy this sweet natural product without worries - strange how there really isn't more of a market for this - maybe the big business artificial sweeteners have something to do with that...maybe not. Ciao, Ore

How the american foods?? Can you give up the secret?? I would love me some Taco Bell right now (although, yes, it is damn nasty - i miss TB!!)

HATHOR...pictures...please...pictures!!! You can see some pictures of my de-boning a prosciutto on my blog! What about shipping to the US - for personal use vs. for commercial - we are still speaking of cured pork products (boneless of course)...possible? Ore

I am not one to exploits such ingredients but maybe the addition of liquid smoke may be applied to your gravlax for a smoky – LOX flavor??? Lox is smoked, right?? Gravlax is not, right?? I too have used the hotel pan, foil covered brick and plastic wrap. Very easy. But then again, you can build a cheap smoker from a Styrofoam box, some foil and a thin slotted metal grill. Ore

I just sent KTLA my story...maybe something tomorrow on the news - maybe something tonight!!!

This is horrible news. Again, as Pedro mentioned above, here in Europe, how the hell are you gonna tell someone that nature is an unapproved site. WTF?? I'll try and do all I can from way out here (I still have some friends in LA!). I have shopped at both the Venice and SaMo markets - I may have even bought shrooms from you - Were you the first approached? Do you think your inspector guy, or the people regulating this can tell the difference between wild and not?? I would keep selling - are they standing over you like a hawk? I would sell till arrested - then FIGHT A BLOODY FIGHT - or a SUPER PEACEFUL fight with all your friends here on eG and out there in CA behind you. Let us know where and when.

something made with lentils and a curry - indian influenced sauce??

From HERE [Moderator's note: Mushrooms From Heaven by Steve Kubby from "The Politics of Consciousness" at bluehoney.org] That's what I think Manna is...

Vicer Versa, African influences are huge here in Italy. North African influences can be seen day to day in the Southern part of Italy with different spices introduce to classic dishes, methods of preparation, etc. Morrocco, Tunisia, etc. are all very close by, and the migration of these countries has not ceased either.

Anyone ever succesfuly 'smugle' any cured or raw meats into the US?? I am thinking of taking one of my culatelli back with me - side - about a soccer ball - weight - about 8 pounds - what do you think?? Ore

I'm gonna jump in and add my link too - brand new - 9 days old today, my blog is at www.PotentialGold.com It all started out here on eG in the Italy and Italian Cuisine section and has grown from there. I could really use other bloggers help in promoting my site - thanks! Ore My favs. as of now, still new as I said, are LKL Chu's, Chez Pim and Derricks - and dont forget Alberto's - Il Forno

Nice photos Adam. I hope I stop by Prato before leaving Italy. I want to eat like a hobit too!! Any tips for Florence if you have been?? I will be there on the 25th of Feb. for the weekend. Ore

Ciao...don't know where to start... Pancetta - almost always used "raw" here in Italy. Thin slices is the most common way of eating it. The pancetta we make here get rolled and pressed between two wooden boards. It is aged two years before ready. Salt, pepper and a few are marked to include garlic in the seasoning. A truly amazing product - nothing in the world can replace it - and a good one, made by experienced hands, is even better...and yes, you can tell. Coppa - not anything like bacon - doesn't come from the belly area but nearer the shoulder. Also, salt pepper and time. Aged for a min. of 1 year before ready here. The end product is a beautiful array of meat and fat - each one is always different looking and a good coppa is great. The similarity between bacon and pancetta - both are from the pork belly. That is as far is I can take it. It then branches out to all its different types - yes, the American stuff is cured - I remember using Brown Sugar, White Sugar, Cinnamon, Black Pepper, TCM, Salt, and Cloves. I think it was under the cure for ten days, with a rotation every day. Then smoked on the 11th - apple wood pref. for me! As for a Lardo discussion - do you think the general American public, say in New York, San Francisco or Los Angeles would be open to trying cured pork fat?? JUST My $.02 Ore

The naming was up for a 'contest' on another site and basically I let others name it. I didn't mind! The winner found some kind of relation between my name and the French significance for Gold - Or - or Ore - or something like that - I get into it a bit on the first post. As for the salumi - seeing it will have to be there for now (Mi dispiace per scrivere questo!) - My 10 MB are up - Ciao, Ore