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« The wine on the strait: Faro | Main | Happy Easter! »

April 09, 2004



Great post Alberto! I adore salami and its interesting to me to learn about all the different types and the regions they come from. I bet you could devote many blog pages to just the Italian ones, but as you say there are some good German ones too. I'm able to get some good imported salami here both German and Italian but I sometimes am sad by the limited choice, I'm sure there are so many I have not yet tried. Great tip on cutting on the grain, I never knew that was the reason why and I have had that crumble happen to me before.


Deb, happy you liked the post. I must admit I'm partial to more "Mediterranean" salami, i.e. Italian, Spanish and from Southern France. Sadly I've never had a good German Salami. For some strange reason it seems quite difficult to find anything but balnd commercial stuff in stops here... I should look harder. About devoting more blog pages to Italian ones ... :) well there's at least another coming up!


I have been searching the net for a source of salame di felino with no luck. I am in the United States (Maryland). Do you know where I can get some.

There was an article about this salami in the last edition of "La Cucina Italiana." My mouth has been watering ever since. Ciao


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