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February 2012
Missed January! So much happening. This is the year of positive change. Life is Good!!!!!!!!!!!!!!!!!!!!!!
Got married in Jamaica. Sold my house. Now actively looking for property in PEC.
Looks like that I have to slow down with salumi production for a while. I do have still good stuff ageing in my cantina.
In Jamaica I took a look at real Jerk BBQ and can wait to buil one in PEC (Baco Q evolution)
Also I am working on a new Sausage for a unique panino that I will be featuring at shows.
Ciao Amici.
Wish me luck.
December 2011
Hello Amici,
for the third time I have visited Prince Edward County to look for a suitable property where I can set up a little salumi and sausage operation. The county is beautiful and should be perfect for my retirement. Hopefully I will find something this winter and be able to start planning for the next and final step in my life. I visited a property for sale in Cherry Valley across from my friend Billy and Kato. It has a big barn and a beautiful stream but not enough basement space for my curing cellar as I want one that has a natural climate. However it is tempting...I had a vision of sharing a bottle of wine with Billy on a cold winter evening...
The visit inspired me to create PEC Salsiccia using local pork and wine. I will be using Pinot Gris lees instead of wine. I will post it on the blog.
I am continuously experimenting with Salumi and Salsicce at my place by I find already the space limiting. Yesterday I packaged a lot of salumi and the quality is improving. I am slowly learning how to control the climate for the curing and having fewer "upsets" The Salame is the elusive one. To make a proper traditional salame is an art but when you get one properly aged it is like a Burgundian find. No one can teach you how to make one and is the stuff you cannot buy!
I am setting the wheels in motion for more involvement in shows and event for 2012. Will post schedule in my website and start to use Facebook and Twitter.
I am getting married in January 2012. Karen my fiance is a wonderful and supporting lady. With her help and support I will be able to finally realize my dream: ONTALIA. Wish me luck!
Enjoy the festive season
Ciao
Angelo
November 2011
Hello Amici,
for the last few years I teamed up with Fred Alonzi who is the importer of the Riseria Ferron Products. It is a pleasure to do events with him when Gabriele Ferron is in town. The multy course menu featuring all his different rice are absolutely ammazing.
In the new year since I can rely on Fred's help I will resume conducting Pasta Making, Sausage Making and Risotto workshops.
Mean while I look forward to conclude the few events booked and enjoy the Festive Season. This year I had to turn down a few events but hopefully next year I will be able to do more in conjunction with Fred.
In the next couple weeks some of my Shorthill Salame will be ready. I hope they turn out good.
Will report in December
Ciao
Angelo
October 2011
The weather is getting cooler and now the salumi season is on. I will be making a lot of them till late spring.
The main goal is to perfect my Short Hills Salame. When I made it in the past it was aged in a state of the art facility. At home it is much harder to control the climate but I am slowly learning. There are countless recipes for making fermented products however the onoy thing that matters is the ageing. Salt pepper and wine are the only requisite that can result into a phenomenal product if you can controll the ageing process. Time is the essence. Patience and constant care. Cannot rush the process.
Virtually all the products in the market are heavily chemicals dosed products for nthe sake of safety. Kill every bacteria at the beginning and add a lot of spices to make up for the flavours that will never develop. Like pasteurized cheese.
I am using nitrite and a fermentation starter to make sure the salame is safe. However when you take a close look at the products on sale in stores it is as natural as possible. To make a simple point is like adding yest and sulphur to wines.
The ageing process of Salame is an art that can only be acqquired over time. I used to make them for personal consumtion in the past with virtually no additives and made some wonderfull products. Now I am relearning the production method and eventually come up with a satisfactory alternative incorporating the old and new. Wish me luck!
Please visit my blog where I record the development of my salumi.
Angelo
September 2011
...the new beginning!
In the last few years I have worked hard and enjoying my full time job (witch is my first love) and my passion for local fare (my second love).
So far I spread my self to thin doing cooking event and shows that left little time to develop my line of products.
I am now ready to work on a plan towards my retirement where I can freely amalgamate my two passions and have fun for the rest of my life.
So far I have managed to make and distribute a few unique products: my Salsiccia Ubriaca with reduced VQA wines and the Apple Cider Breakfast Sausage are the only regularly produced sausages. The Piccante (hot) and Ripassa Salsiccia is only produced in small quantities. The Rabbit Sausage only for special orders... it is a pain to produce! So far I had quite a good response from my friends with my Short Hills salame and Barrel aged Baccatore. My Irish Whiskey Kapicollo (not a spelling mistake) was also a hit. Limoncello or Guiness Pancetta. Scotch infused Barese...to many to list!
I am going to work on developing and producing more wine, beer, cider, sake and spirits salsicce and salumi (charcutrerie). I am learning to use and update this website. Continuously update the blog with the progress of the new products and hopefully learn how to use Facebook, Twitter and Linkedin so I can eventually spread the word without having to send email blasts (to much of it already).
The idea is not to become a commercial enterprise where I will be forced to cut corners to meet the bottom line but a conscientious limited production of sustainable - local - artisanal delicacies and of course have fun in realizing my ultimate dream.
Please visit site often and send comments if you like.
Ciao
Angelo
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