Chef Myles in Italy 2013
March 16
After three meals of unbelievable but un documentable goodness I trained in Parma today and had this: clockwise culatello, prosciutto crudo, salami felino, stroghino(awesome sausage) and coppa underneath. Served with 30 year old Parmigiano Reggiano di panura (of the plains) and fazzoletti di torta ( beautiful fried dough). While these trips always inspire me, sometimes I learn very simple little things like the Emilian way to cut the cheese. Talk soon. Myles”
March 20:
Took a train to Reggio Emilia and experienced one of the top 5 cooking experiences in my life. I helped cook a feast of traditional dishes with Tita and the Sassi family. It was a two day affair . Not pictured: Nutella Tiramisu and Polenta with 4 sauces, Thanks to Lorenzo and his beautiful family and Marsha Minervini for getting us connected.
March 21:
Mercato centrale Firenze (Florence central market): veal tendons, veal feet, and 3 kinds of tripe. It’s interesting how different meat is here. There are hardly any steak cuts available in any of the booths, but tons of offal. On that note I ate veal brain poached in foil with butter and a cold tripe salad tonight. Absolutely amazing on both counts!!! I’m interested to see if we get 42 likes on this subject matter. Ciao ciao.
March 22:
Drove out of Florence yeasterday to the crooning sound of AC/DC with the Duomo fading into the horizon- kinda surreal. Headed to Panzano to visit my friend Dario Cecchini, the Butcher of Panzano at Macelleria Cecchini. Between lunch and dinner I ate Porchetta in pepper agrodolce, Chianti Sushi (beef crudo), Tonno di Chianti (pork poached in olive oil like tuna), Cosimo (beef meatloaf), Bistecca al Panzano (top round), Bistecca al Fiorentina( a giant Porterhouse), 1/2lb Super Dario burger, beef head cheese in broth, fried meatballs, Rosemarino in culo, (raw meatballs with rosemary shoved into the back end) , slow roasted beef, spicy beef insalata , Bistecca al Panzano again, spicy beef and potato stew, Lardo crudo (raw pork fat with herbs), and raw vegetables in olive oil because I would have died without them. Grazie Dario and Kim for your hospitality.
