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« Back... with some news | Main | Al Vedel, Part II: the restaurant. »

March 17, 2005

Comments

Deb

Fascinating, and the pictures are wonderful. I wish I had been there too.

Alberto

Deb, why not plan a trip to Italy with the little one in the future? ... (from parent to parent) in a few years time maybe :-).

jonas

Im trying to figure out what cuts are used in the culattelo. Is it the outsideround eye of round and the inside round???
Or just the outside and eye or ???????? im confused to what exact part of the leg is used...

Aaron LaMonica

Looking for a good culatello recipe or more importantly the technique please help!

Alberto

Aaron, being only a passionate culatello eater I am afraifd I cannot help you with this. You might try contacting Ore himself, who is now making salumi with Paul Bertolli at Fra'mani. You can find the link to his own blog, Potential Gold, in my Nice Food Blogs links list on the right.

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