Foodsite Magazine Picksday Picks
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YUMMLY
  Recipe for low-carb Cream of Broccoli Soup

msgrayMARITIME HOTEL, LASIRENA, NYC, CHEF MARIO BATALE

  • Galleto al Mattone Brick
  • Fried Rabbit with White Bean Ragu
  • Crispy Branzino
  • Pork Milanese Bone-in Pork Chop
  • Cauliflower Carbonara
  • Beef Bracioli
  • Rapini with Toasted Garlic and Lemon
  • Pici with Sausage
  • Lardo-Crusted Dry, aged, Bone-in Strip for Two
  • Grilled Swordfish alla Messinese Sicilian Style

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WHAT’S THAT SPECK? It’s From the 13TH Century, Expensive and Delicious
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Speck is elaborately-cured ham. “It is the best-kept secret in the U.S.,” states Fabrizio Schenardi, Executive Chef, St. Louis’ Four Seasons Hotel. “It is produced in northern Italy and cut from the rear leg of a hog, cured with juniper and salt, cold-smoked over beech and maple and aged for at least 22 weeks. I love it, and the one I really love is from Sauris di Sopra near Udine, in the Friuli area. Continue reading