This is our ode to spring, with the fresh cheese topped by grassy favas and prosciutto laced with lemon atop the most delicious bread you can find. ==>Fresh ricotta, Fava bean and Prosciutto Tartine
We have renewed our Japan-limited website of VOLPI.
Do you need a third date-worthy dish? Don’t worry, we’ve got your back. Impress that special someone with this carpaccio. It’s simple yet elegant, beautiful and fresh. This dish is the stuff of romance. ==>Scallop and Coppa Carpaccio
Change up your picnic fare with a mayo-free, pasta-based salad that can be eaten with chopsticks or a fork, cold or at room temperature. ==>Cold Sesame Noodle with Coppa
While working with amazing Chef Steve Komorek of Trattoria Marcell he created this quick but delicious dish for our guests. Figs stuffed with cheese and wrapped with sliced prosciutto!
Cut a side of each fig and insert piece of soft goat cheese or gorgonzola cheese. Wrap each stuffed fig with a slice of prosciutto and place in preheated oven (400 degrees F) for 8-10 minutes. Remove and serve immediately.
Optional to drizzle with honey or olive oil.
Two gentlemen, two masters, two amazing entrepreneurs... Mr. Armando Pasetti and Mr. Michael Chiarello
Moderation is the watchword in good Italian cooking and eating.
With such fine products, it would be wasteful to pile up large quantities of meat and miss the delicate essence of prosciutto of the vital spirit of salami. Shave pepper-thin slices for antipasto and sandwiches to ensure the flavors burst forth and calories are kept in check. Volpi uses only fresh high-quality Midwest pork, and the curing process strips much of the fat (mostly unsaturated) and cholesterol from its meat products.
Salame, which is high in B vitamins, is also packed with important minerals, including iron, zinc, chromium, selenium, and magnesium. We already talked about high protein in salumi snack items…
Salt is the most widely used ingredient in cooking, nurturing both sweet and savory flavors in the kitchen.
An essential element in curing meat, it efficiently removes moisture from meat and preserves flesh. Salt also tenderizes meat and concentrates flavors. Sea salt has a different flavor than rock salt, which comes from underground mines. Produced by evaporation-natural or artificial-in ponds along a living sea or ocean, sea salt has a flaky texture. It is considered healthier than table salt because it has less sodium in its makeup. The grains come in coarse, fine and extra fine.
We only use sea salt in our salumi products.