-
Sausage, Spiedini, and the S.F. Meat Scene
The Italians have a special connection with the pig that few cultures have. I am continuously amazed by the way they honor the pig as a culinary ingredient with an endless list of ways to use its parts. Parts of America are beginning to go back to valuing quality pig processing and skilled butchery as they do in Italy. I was lucky enough to attend a Slow Food event last week at Ristobar that reminded me how lucky I am to live in San Francisco and how easy it really is to eat meat in the right way. The Fasciocco Brothers from Abruzzo, Italy held a demo on breaking down…
-
Distance Makes the Heart (and Appetite) Grow Fonder
As the newest member of Epicuring, I’d like to introduce myself. My name is Maya and I recently returned from studying Food Culture and Communications in Italy. Italy’s culinary scene delighted my taste buds but after the first few months I began making a list of California foods I missed. Now that I’m back I’m getting to rediscover those foods and finding out about new food adventures. Below are some of the highlights from my list. I hope you will visit these places if you haven’t already. If you have been lucky enough to experience their magic, than you know the withdrawal I experienced. Either way, I hope to see…
