Giulia, darling, this one is for you:

Today we paid a visit to Cima, a very well known salumificio in Ponzone, which is a town near to the Ligurian border. For those of you who have been to Piemonte, Cima invented and makes the cold cut which is a pork filet surrounded by fresh salami. It was an INCREDIBLE visit, and I can only suggest strongly, that when visiting this area, you might want to stop by.

They also make Tartufo salami, which is sold downtown in Acqui at Olivieri, the porcini shop some have written about here. Well, I asked the owner, Silvia, where the black truffles come from for the salami (which, by the way, has its own drying room because of the pungent aroma). Imagine my surprise when she said, "Le Marche!" She explained that the truffles need to be pasturized to be put into salami, and there is a truffle pasturizing plant in Le Marche. Plus she said, in reality, the truffles are "piu meno uguale"...more or less the same....

There you have it, Giulia... Piedmont Salami with Le Marche Truffles-- sounds like something we should BOTH have on our plates, don't you think?

We definitely have to try it together!!!!

quote:

They also make Tartufo salami, which is sold downtown in Acqui at Olivieri

You forgot to say "the unforgettable" tartufo salami, Di.



jan