ON OUR recent visit to Salumeria Agostino, at some point along the remote road taking us up into Sicily’s Nebrodi mountains, Sebastiano stopped the car. Here they are, he gestured. We’d finally come across a herd of his black swine,...
Our products are living products. Today, many salumi are ‘aged’ artificially in stainless-steel clad cold-rooms. Our salumi and cheese are aged naturally, drawing on the rich microbial life of unique environments during their slow, alchemical transformation so looking after them...
When it comes to sustainability, we look to America chef Dan Barber and his essential definition: that sustainable practice is something that will still be here in 100 years. Sustainable practice does not deplete resources, but nurtures resources and ensures...
PRESERVATION can mean many things, and may take multiple forms. But perhaps one of its most curious instances is found in the 11th century convent which houses the relics of Saint Valentine, in the medieval village of Sassocorvaro. Pecorino Di...
THE PASTA PLATE Unlike bread, we don’t tend to overthink pasta. If our daily bread is increasingly less run of the mill, more sourdough, long fermented, high-hydration and stoneground, pasta has remained largely just flour and water and eggs. In...
SALT has been used to preserve food for centuries: arguably most historically, and significantly, to preserve pork and fish, Hams, clearly, have been one half of our name for 10 years - but this month we have made a small...
