Finocchiona – Volpi Foods

Steak Fiorentina with Gremolata (Bistecca Fiorentina)

studio2108 — Thu, 14 Jul 2016 14:25:51 +0000

Meat matters. Especially in Tuscany, where the local and tender Chianina beef, cut into thick slabs on the bone and simply grilled over a hardwood fire, are a thing of ageless beauty. We’ve tip-toed from tradition ever so tastefully by serving our fine steaks with a bright tangle of herbs and, yep, minced salami. The result is a steak fiorentina with gremolata that we’re sure Dante would approve.

Pao de Quiejo (Brazilian Cheese Bread)

studio2108 — Wed, 08 Jun 2016 15:03:58 +0000

Pao de Quiejo are gougere-like little buns, ubiquitous in Brazil, where they’re sold as snacks. Crisp and light on the outside and cheesy and chewy on the inside, they can be found in a variety of addictive flavors. Ours are studded with minced salame, parsley and Parmigiano cheese. Made with sour manioc starch and tapioca flour, which give them their characteristic chew, they’re ideal for those who are gluten-intolerant. Even better: they’re easy. Which is good, because you’re not going to stop eating them. The sour manioc starch is fermented and makes a big difference in the success of this dish. It can be found in a Brazilian grocery or online. For more information on these flours, see our Cook’s Note below.

Negroni

studio2108 — Mon, 15 Feb 2016 15:46:06 +0000

Count Negroni, walks into a bar. No, it’s not the start of a bad joke. It was the 1920s in Florence, and the Italian nobleman ordered an Americano (sweet vermouth, Campari, and soda), and in a move that would change cocktail history, he swapped in gin instead of soda. The resulting perfect trinity of gin, sweet vermouth, and that bitter-but-lovable Campari, chilled with a twist of orange, is an easy, classic, masculine, and meaningful way to end a long week. Fennel sausage is a natural complement to the orange and herbaceous flavors going on in the glass. The booze cleanses the palate of the salami’s richness. This could go on all night. Which, of course, is a great idea.

The Martini with Salami Stuffed Olives

studio2108 — Tue, 26 Jan 2016 15:16:28 +0000

The martini, for all its simplicity, fuels more arguments than just about any cocktail. Vermouth or no? Shake or stir? What type of gin? Bitters? Lemon? Olive? Just give me a martini already. But as with everything worthwhile, your cocktail isn’t going to be any better than what you put into it. But with good ingredients and thoughtful preparation, you can’t go wrong. With the martini, it comes down to preference. The best way to make it is the way you like it. Some gins are mellow, some floral, some savory. Try a few and pick your favorite. We like Bombay Dry because of its earthiness and its affinity for the fennel in the salami. And we use vermouth. None of this “wave the bottle over the top” nonsense. Add it in. It smooths out the drink and adds a definitive flavor.