Thank you, from the Foods of the World Forums! |
Salumi flavours of Liguria |
Post Reply |
Author | |
Ces
Scullery Servant Joined: 05 October 2018 Location: Sydney, AUS Status: Offline Points: 5 |
Post Options
Thanks(0)
Posted: 05 October 2018 at 22:01 |
Hi guys, Brand new to the forum. Had a quick look around and it seems like there's some great information on here. A few years ago I started curing meats at home but as sometimes happens, life got in the way and I haven't put any pork down for a long, salty sleep in quite a while. Good news though. I'm ramping up again! My favourite salumi to make is coppa (cappicola/cappicolo) and I have usually followed recipes by the authors of 'Charcuterie' and 'Salumi', Ruhlman and Polcyn. This time I'd like to branch out. Way, way back some of my ancestors lived in the Liguria region of Italy, near the town of Asti, and I'd like to make a coppa with flavours they might recognise. Does anyone know the typical flavour profiles of the salumi and salami from the region? Herbs and spices? Does the finished product have a mild or strong salt flavour? Sugars in the cure? I'd appreciate any leads on this guys. Thanks in advance. Cheers, Ces. |
|
Sponsored Links | |
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
Welcome to the forum Ces!
I don't know too much about Ligurian sausage....obviously the first thing that comes to mind is Genoa salami. Here's a link to an article you may find helpful. |
|
Go ahead...play with your food!
|
|
Ces
Scullery Servant Joined: 05 October 2018 Location: Sydney, AUS Status: Offline Points: 5 |
Post Options
Thanks(0)
|
Thanks Hoser, Great article and a good place to start. appreciate it mate. Cheers, Ces.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Hi, Ces, and welcome to the FotW Forum! We hope that you spend some time here, and that you are able to share a few things, as well.
I took an admittedly quick look, but could not find much pertaining strictly to Liguria; here are a couple of (very) general pages: https://www.huffpost.com/entry/guide-to-salumi-cured-mea_b_3513074 https://www.rusticocooking.com/curedmeats.htm Unfortunately, there doesn't seem to be anything that relates directly to your request, but toward the end of the article is a listing of different cured meats by region, with brief descriptions. If you're looking at some general flavor profiles in Liguria that are related to other foods besides Salumi, this might be helpful: https://www.thegrandwinetour.com/popular-foods-of-italy/food-of-liguria-traditional-dishes/ I have made a version of the Focaccia di Recco shown in the article, and it was truly amazing. I did find some other sources, but they were in Italian, and I wasn't able to get much out of them, on the surface. A deeper look with a decent translator might turn more up. I've got a couple of resources at home, and will try them, as well, when I am able to. More to come, if I am successful in my search at home.... Ron |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Ces
Scullery Servant Joined: 05 October 2018 Location: Sydney, AUS Status: Offline Points: 5 |
Post Options
Thanks(0)
|
Thank you very much, Ron. You really went on a good search. I'll have to pour over the articles and see what I can learn from them.
I'm finding (with the help of others on here) that the region doesn't necessarily lend itself to pasture, and meat from large animals was not traditionally eaten that often. In the last few hundred years the local diet has been largely vegetarian (in terms of Ligurian specialties) with small number of seafood dishes featuring. Also, the region was heavily influenced by the busy port of Genoa and its returning sailors, who craved fresh, vibrant flavours after months at sea but had also had their fill of fish on their voyage. Hence, fresh herbs are favoured (particularly) basil, and the Ligurians are apparently very proud of the pesto produced from the basil grown locally. I have also learned that while the Venetian mariners and Venetians themselves introduced the spices gathered from far off ports in the east and west into their cuisine, the Genoese preferred to sell them on for greater profit. So I may be on a bit of a wild goose chase and will have to sort of make a recipe based on Ligurian flavours. Anyone on here used basil in a salumi or salami cure? Thanks for the help guys. Cheers, Ces.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
It looks as though you're getting a good handle on the Ligurian profile, Ces!
I don't know of any salumi specifically featuring basil, but I would be surprised if it didn't exist. The two books I have on Italy are here: Culinaria - Italy: http://a.co/d/4lemlaE Time/Life's Foods of the World - The Cooking of Italy: http://a.co/d/0QZyHLb Note that the Time/Life book also has a spiral-bound supplement full of recipes: http://a.co/d/a53gF6i With any of those links above, skip the over-priced "new" offerings, and take a look at the "used" ones that can be had for much less; I am not sure if any are available Down Under, but it is worth a try. Both books dedicate chapters to Liguria, and might prove helpful in finding some Salumi ideas, as well as information on the region, the people, the foodways and some recipes for various local dishes. I wasn't able to look through either of them last night, but will try to do so this evening. Cheers! Ron |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Hi, Ces -
I took a look in the Liguria chapter of the Foods of the World book mentioned above; I didn't see any information regarding any salumi or charcuterie, but the flavor profiles featured are pretty much as you describe in your post above, with a heavy emphasis on seafood, herbs, pasta, fresh vegetables and olive oil. In fact, Liguria seems to be the origin of two quintessential facets of Italian cuisine: ravioli and pesto. There were some very nice recipes, but they mostly featured seafood and pasta, as would be expected in Liguria. There was one recipe for a stuffed veal roast that might make an interesting inspiration for a charcuterie project, as well. I'll see what my other book has to say, but I'm having a bit of trouble finding it, at the moment! When I do, I'll be sure to report back with any new information. |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Ces, Welcome to Fotw .. Can you read Italian ? I have an Italian salume producer who surely could help answer some of your questions however, Stefano does not speak English .. I did an interview on him last February 2018 .. His salume ( a porc, a Lamb and a beef ) were to die and go to heaven for ! Best wishes for a lovely autumn .. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
Ces
Scullery Servant Joined: 05 October 2018 Location: Sydney, AUS Status: Offline Points: 5 |
Post Options
Thanks(0)
|
Thanks for the help guys. I really appreciate it. TasunkaWitko, the veal dish sounds interesting. Would mind posting the herbs/spices used in the recipe? That may provide a good jump off point. Margi, i don't speak Italian but my mother is fluent. It's something she has worked on acquiring later in life and is somewhat of an obsession. Any tips Stefano provided could be translated to me, and mum would get a project to work on. It would be great if you could ask him net time you go to see him. Thank you for the well wishes but I'm in Sydney, Australia and we're in full Spring swing. I do hope you are enjoying the beautiful, northern hemisphere Autumn. The vast majority of Australian native trees are evergreens, so we don't quite get the beautiful colour display so often associated with Autumn. Thanks again, guys. Cheers, Ces.
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Ces, Do you have a Facebook Page ? I realised, one of my magazine collaborators is Trilingual speaking Italian, English and French and he is a contact of Stefano´s who I met at a Gastro Eno Trade Fair in 2/2018 in Venice last Winter .. I had a tasting of his Lombary Salumi .. Maurizio, my collaborator and translator at the event and I have become dear Friends over the year and he travels alot to Liguria and is an author and private chef in Dubai. He was born close to Liguria in Piedmont .. I am sure he would be of great assistance .. Sorry it has taken me so long to answer you. I have been very busy with my Christmas Magazine launching the 30th of November in PDF Format on a major international digital platform .. The magazine is 2 years old and it one of my greatest passions next to travelling The Mediterranean .. I Will send my email to you in a private email .. Best wishes ..
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Hi, Ces - I will get that recipe posted for you as soon as I can, and will send a link to you.
My wife and I were actually just in Sydney for the first time at the end of October - WOW! you have an amazing country and city. Everyone was absolutely wonderful, and the sights were breathtaking. The food...well, that was best of all. We spent a lot of time trying different things at Circular Quay, and really enjoyed Fratelli Fresh on Hickson Road. We stayed at the Pier One Sydney Harbour, and they treated us like royalty. All-in-all, it was one of the best times of our lives. Ron |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Hi, Ces -
Here is the link to the recipe: http://foodsoftheworld.activeboards.net/cima-alla-genovese_topic5144.html The book also has a really nice photo of the finished dish; I'll try to scan it and include it in the original post, as soon as I can. I did not realize it earlier when I first brought it up, but this dish is actually served chilled, which I found interesting. Also worthy of note is that there are pistachios as part of the stuffing - similar to Mortadella - which could potentially find their way into your Ligurian salumi project. Some of the major flavours in the profile look typically Ligurian; they include: Salt Black pepepr Onion Garlic Marjoram Thyme Bay leaf Parsley Pistachio nuts Looking at that profile, I could easily see in my mind's eye a potential project for some sort of fresh or cured sausage, using a combination of pork and veal; unfortunately, veal is out of my reach here in Montana, but it might work with a combination of pork and venison? Anyway, I do hope this helps. I can't seem to locate my Culinaria: Italy book, which I am guessing would have some really nice information in it. It is possible that I loaned it out and it was never returned; however, luckily it is very inexpensive on Amazon, so I am ordering a replacement copy today. When it arrives, I'll see if I can add some information to this thread. Cheers - Ron |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
If you have Facebook and speak some Italian, I would contact: Stefano Sacchi Brescia, Lombardy He is one of the best natural bio salumi producers in Italy .. He makes beef salumi, Lamb salumi and porc salumi .. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
MyPinchofItaly.co.uk
Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
Post Options
Thanks(0)
|
This is very useful for me too!
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
My Pinch of Italy. Good to see you here. Yes, do contact Stefano Sacchi. I did an interview on him in the SPRING 2018, BEYOND TASTE MAGAZINE. Also, there is a Parma contact who I met a few weeks ago in Venezia at a Food & Wine Trade Fair, and his name is VERZA SALUME. ( Andrea and Federico and they also speak English. ) They create salumi with truffles and well, they have a website that is simply incredibly amazing. VERZA SALUME SHALL BE IN MY 2019 SPRING MAGAZINE .. IT WILL LAUNCH MARCH 15th. All my best wishes. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
MyPinchofItaly.co.uk
Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
Post Options
Thanks(0)
|
Nice to be here again.
A very iteresting post Margi, I've never heard of Verza Salume, I'll take a look Thank you |
|
www.mypinchofitaly.co.uk
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |