Page 9 - Australian Pork Newspaper

After lunch most days at La Bottega a Rosano, The author loved this cellar at his BnB at sary, but the author proudly wore his heart on Roast pork and potatoes with a glass of it was a slow walk home for a siesta, with water Montioni in Tuscany. The tower house and cel-
Promoting pig in Pontassieve? Hardly neces-
his sleeve, so to speak. Chianti was a lunchtime favourite in Tuscany. and limoncello served by the charming Sergio. lar have been traced back to the 1100s.
Salame toscanello, yummy 100 percent pork salami Legs of wild boar greeted the author at the entrance enjoyed in the Tuscan hills. to a restaurant in Florence.
Don’t mention the ‘C’ word
WANTING to ponder something pleasant, rather than anything re- lated to the vile and viral ‘C’ word, I cast my mind back six months to a fab- ulous few weeks spent in Portugal and Italy.
The Tuscan hills looked magical when pondered through a limoncello lens and with a prosciutto-filled tummy.
Mouth-watering meats, fresh or fermented, were the order of the day most days in Italy.
The author enjoyed sampling Gerini salamis in Pontassieve, a delightful little town in Tuscany.
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in Tuscany, Italy, but per- haps a lesser highlight be- cause we really are spoilt for choice in Australia and, dare I say it, par- ticularly here in the west – read Margaret River and Geographe regions.
A highlight, as is always the case when travelling overseas, was the food, especially the pork.
The wine too was mem- orable, especially the cas- ual Chianti carafes which accompanied all lunches
While I’ve always been a big fan of prosciutto, where we’ve always been well catered for by the likes of national manu- facturers D’Orsogna and some smaller artisan producers, my love affair with prosciutto went to another level in Tuscany.
Perhaps, I confess, this may have had a little to do with price too.
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Despite a very low Aus- tralian dollar, a handful of Euros bought a handy portion of delicately sliced prosciutto from supermar- ket deli counters, and es- pecially so from little ris- torantes in the countryside.
Likewise, our BnB host in Tuscany, Massimo, treated us to some won- derfully cured pig prod- uct, including his coppa, also known as capocollo, which is dry-cured neck and shoulder, seasoned with wine and herbs and spices.
Yum, yum, pig’s bum, albeit not anatomically correct.
You get the ‘flavour’.
Other memorable de- lights included several succulent, simple meals, with pork belly and roast pork front and centre and fresh greens, tomatoes and baked potatoes on the side.
Let’s hope that as Ital- ians now live in lockdown and we adjust to much the same routine, thanks to that vile and viral ‘C’ word, we all keep cook- ing pork while confined to our homes.
Meanwhile, don’t for- get the other more palat- able ‘C’ words, namely charcuterie and Chianti, both easily enjoyed in our homes.
Ciao.
Australian Pork Newspaper, April 2020 – Page 9