Evento

The Tradition of Italian Cured Meats with Chef Cesare Casella

Learn about the process of making cured meats such as Soppressata, Pancetta and Prosciutto di Parma.....

We will be covering the processes involved in making some of the most famous Italian cured meats. These items represent the long standing traditions held in such high respect by Italians for the past millennia. As is true with every quality product, the secret lies in the origins of the ingredients. For us, we rely on quality care for our pigs!

Cesare's farm raises beautiful heritage pigs in upstate New York. From these beautiful beginnings we can truly create a beautiful product.

We take pride in our Prosciutto and our partner's Parmacotto. Both are made with the utmost care and respect of Italian traditions.

This presentation will cover each of the important stages of the processes for making the most popular and delicious cured meats. We look forward to seeing you on July 8th .....Ciao! Cesare Casella.

A tasting of meats (and wine) is included.

Wednesday, July 8, 2009

The French Culinary Institute - 462 Broadway, NYC - 4th Floor

6:30 PM 8:00 PM

$20 FCI Student

$25 Members

$30 Non-members

About Chef Cesare Casella....

Cesare Casella, award-wining chef and Italian culinary authority, oversees the kitchen at Salumeria Rosi. Cesare has created a special menu of trattoria-style Italian dishes for the restaurant and masterfully prepared foods-to-go for the salumi counter. Cesare is happy to be back in the kitchen, serving his signature traditional Italian food with a twist.

Salumeria Rosi - Gourmet Italian Market and Cafe

Traditional Italian with an emphasis on salumeria-style dishes and cured and cooked meats.A small, neighborhood salumi shop and restaurant.

283 Amsterdam Avenue at 73rd Street

New York, New York, 10023

212.877.4800

www.SalumeriaRosi.com