SF CHEFS. FOOD. WINE. 2009 – CHARCUTERIE & SALUME
There were a few charcuterie items at SF Chefs. Food. Wine. All were just great.
FRA’ MANI HANDCRAFTED SALUME – PAUL BERTOLLI
Fra’ Mani offered a lovely plate of various olives and their very rich salume made with red wine. It was dense and delicious, and a wildly colorful little plate. Paul Bertolli and his team had a little assembly line in play, and a tempting array of salume decorating their space.
Fra’Mani Salume and olives
CORSO’S CHARCUTERIE PLATE – MORTADELLA & SALUME
Corso restaurant in Berkeley also featured charcuterie at the SF Chefs. Food. Wine. opening night. Chef Rodrigo da Silva and his team had a tasty little charcuterie plate with two types of salume (less intensely flavored than Fra’Mani), and a really fantastic, pistachio-mottled mortadella. Both salume were great, and I could have eaten a pound of the mortadella alone. Trattoria Corso also had a baby burrata stuffed with figs and drizzled with honey. It was thankfully not too sweet in its amazing mouthful of chewy, creamy, and nutty flavors. The little bundle reminded me of a silent film bank robbery stash. Their Italian cheese delight was a big hit for everyone who tried it. I think Chef Rodrigo da Silva and Trattoria Corso needs more attention paid to it, given two stellar little dishes like this.
Trattoria Corso’s plates at SF Chefs. Food. Wine. 2009
N’DUJA – BOCCALONE / INCANTO – CHRIS COSENTINO
Chris Cosentino and his pals from Boccalone & Incanto restaurant served up schmears of Boccalone’s Southern Italian n’duja (or nduja). Chris & Mark currently offer the only commercially available n’duja in the States. This spicy Calabrian pig sausage is spreadable…yep, a spreadable salume. N’duja is smooth but chewy, with a slightly stringy, grassy texture that makes it a unique (and fun) oral event. Its spreadability, pepperiness, and wild, raver-orange coloration make Boccalone n’duja a great party platter feature. The n’duja is noticeably piquant, with a wonderful, lingering flavor and medium heat that cools down after awakening your palate. Served simply on a crostini with a bit of olive oil; small but powerful flavor. Love the stuff, and you can get it at Boccalone in the Ferry Building or order it online.
Boccalone’s Nduja @ SF Chefs. Food. Wine. 2009