Food
Italian Charcuterie Inspires Both Reverence and Innovation
January 14, 2015 2:30pm
Italian salumi is as central to the national cuisine as pasta. Thanks to an increasing appetite for the regional cooking styles of Italy, more chefs are creating salumi in-house instead of simply importing sausages from the motherland.
For Giuseppe Scurato of Ceres’ Table in Chicago, salumi-making isn’t just a well-honed kitchen skill. To him, it represents a way of life.
Scurato went to culinary school near his native Sicily, where...