TDG: Boot Camp: Boccondivino

[Fat Guy]

This week's snack from Craig Camp is "a divine mouthful" . . .

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[docsconz]

This sounds like an incredible experience - but where was the culatello?

Craig, Can you give us an idea of the approximate cost pp of a meal like this? It is too late for my upcoming trip, but perhaps in the future

[Craig Camp]

This sounds like an incredible experience - but where was the culatello?

Craig, Can you give us an idea of the approximate cost pp of a meal like this? It is too late for my upcoming trip, but perhaps in the future

It was about Euro 70 a head including food, wine and grappa.

I am sure the culatello will show up when the weather is cold.

[Bill Klapp]

You are eating too high on the hog, brother...and too low at the same time, apparently! And stop whining about your flu. You're in Italy, and we are not. Flu, we can get here. Culatello, we cannot. You are not a sympathetic figure. By the way (I cannot resist this), I was particularly fascinated by the pinzimonio, raw vegetables "arranged in a BOWEL with the skill of a florist making arrangements for the Ritz Carlton". Is this an international touch, calculated to placate all of the haggis-eaters out there? Or does it merely reflect badly on the new generation of Ritz Carlton florists?

[theakston]

Another awesome article from Craig. Hope I can get affettati while I'm there next week. You have whet my appetite.

Perhaps our resident brining and smoking experts (Dave the cook and col clink) can get working on some recipes to do this at home?

[Boris_A]

Hi Craig

Just a word about Bresaola:

I found huge differences in the way Bresaola tastes.

At its origins in Valtellino, I was able to spot artisanal Bresaola, which has a perfume like Salame, say Felino. It has a definitely "fermented" flavour.

When I had a very big round several weeks ago, I insisted to drive down from Zurich to Valtellina (shall I say something about riding in full sunshine over Passo di Bernina listening Mozart?) to get my 7 kg from my source. (Macelleria Saligari in Berbenno or Chiesa Valmalenco). Everyone called me crazy before, but when they tasted the stuff side by side with "regular" Italian Bresaola, they had very happy faces.

Sure I'm going to taste the Bresaola at Boccodivino next stop in Milano.

BTW, I think Valtellino ist hot from a culinary view (development in wine, cheese, charcuterie, artisanal-alpine food). This said by a long time Piedmonte-Fan with a grandfather from Parma.

Regards, Boris

[Jinmyo]

Now this is something I would definitely like to experience.

Thank you, Craig.

[tommy]

craig, on your rec we ate here the other night. the best meal yet.

whats the name of the torture device in the pic?

more to follow, obviously.

Edited October 20, 2003 by tommy (log)