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Salami

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A collection of news and information related to Salami published by this site and its partners.

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    Jan 30, 2013 |Story| Baltimore Sun

  1. Celebrate the Ravens with a Big Easy-influenced Super Bowl party

    Are you ready for some gumbo?
    For The Baltimore Sun
    Are you ready for some gumbo? At 6:30 p.m. on Sunday, February 3, when the Ravens take on the San Francisco 49ers in Super Bowl XLVII, much of Baltimore will be watching, either from their stadium seats in New Orleans or here at home. Ravens fans not...

    Tags: Shallots, Restaurants, Football, Potatoes, Salt

    2. Dec 20, 2012 |Story| Baltimore Sun

  2. Tailgating recipe: Muffuletta

    Whether your tailgate includes a custom grill setup and team color-coordinated tents, or a simple picnic on a well-worn blanket, no pregame ritual is complete without the spread. This is one party that's as much about the food as it is about fans and...

    Tags: Cheese Corn, Iron (dietary supplement), Parsley, Sandwiches, Foods and Beverages

    3. Sep 26, 2012 |Story| Baltimore Sun

  3. Salad days for chopped salads

    Paul Newman thought it should be eaten with a spoon. Baltimore restaurant owner Sascha Wolhandler calls it "a fabulous amalgam of flavor in every bite."
    Paul Newman thought it should be eaten with a spoon. Baltimore restaurant owner Sascha Wolhandler calls it "a fabulous amalgam of flavor in every bite." It's the chopped salad, and it's having a field day in Baltimore. A chopped salad featured on the...

    Tags: Restaurants, Pizzas, Chopped Salads, Ruth's Chris Steak House Incorporated, Olives

    4. Mar 12, 2012 |Story| Baltimore Sun

  4. 'The Amazing Race' recap: 'Taste Your Salami'

    What do you get with some marital conflict, product placement, joking around and weepy, back-slapping man hugs? "The Amazing Race"in Italy, obviously.
    What do you get with some marital conflict, product placement, joking around and weepy, back-slapping man hugs? "The Amazing Race"in Italy, obviously.   Hamartia I finally get to use the word hamartia in a recap to show off my knowledge of old...

    Tags: Auto Racing, The Amazing Race (tv program), Italy, Arts, Sculpture

    5. Nov 2, 2010 |Blog| Baltimore Sun

  5. Top 10 weekly deals -- what are your favorites?

    Dining@Large
    Send in your favorites weekly deals -- I'll combine them with my favorites, and I'll post the 10 best at the end of the day. It would be great to end up with a good mix of burger nights, steak......

    Tags: Restaurants, James Thurber, Grateful Dead (music group), David Schwimmer, French Toast

    6. Apr 19, 2011 |Blog| Baltimore Sun

  6. Salami, swiss, and sliced onion on rye

    Dining@Large
    The #8 at Chick and Ruth's Deli is the William Donald Schaefer - salami, swiss, and sliced onion on rye. Ted Levitt, who now runs his father's storied Annapolis eatery, gathering spot, said that Schaefer eventually switched to another sandwich,......

    Tags: Executive Branch, Hot Dogs, Onions, Photography, Annapolis

    7. May 1, 2013 |Story| Los Angeles Times

  7. Food lovers await the Italian 'king of salumi,' thanks to USDA

    The USDA decision late last week to allow imports of more Italian cured meats already has food lovers salivating. Ask them for particulars and they will reply almost in unison: &ldquo;<em>Culatello.</em>&rdquo;
    The USDA decision late last week to allow imports of more Italian cured meats already has food lovers salivating. Ask them for particulars and they will reply almost in unison: “Culatello.” “I’m looking forward to everything, but...

    Tags: Restaurants, Angelini Osteria, Italy, Dining and Drinking, Restaurant and Catering Industry

    8. Apr 30, 2013 |Story| Los Angeles Times

  8. Some Italian salumi you've never tasted may be available soon

    Fans of Italian cured meat products such as <em>culatello</em>, pancetta and salami are already smacking their lips. And so are the folks who make the wonderful <em>salumi</em>, so many of which have been unavailable in the United States -- until now.
    Fans of Italian cured meat products such as culatello, pancetta and salami are already smacking their lips. And so are the folks who make the wonderful salumi, so many of which have been unavailable in the United States -- until now. On Friday, the...

    Tags: Italy, U.S. Department of Agriculture

    9. Apr 28, 2013 |Story| Los Angeles Times

  9. Is USDA lifting its ban on Italian cured meats?

    Are weeks gray without a sliver of Tuscan lardo? Do you crave <em>coppa</em> made from Cinta Senese pigs? Have you ever considered attaching a gold chain to a whole prosciutto in an attempt to persuade a customs inspector that it was a kicky Fendi bag?
    Are weeks gray without a sliver of Tuscan lardo? Do you crave coppa made from Cinta Senese pigs? Have you ever considered attaching a gold chain to a whole prosciutto in an attempt to persuade a customs inspector that it was a kicky Fendi bag? You may...

    Tags: Osteria Mozza, Chinese Restaurants, Food and Drug Administration

    10. Apr 18, 2013 |Story| Chicago Tribune

  10. Light meets might

    My original introduction for this article was going to be something along the lines of: "Salami, no matter how you slice it, goes great with wines, particularly Italian barberas." But how you slice it does matter a lot, at least to me. I want my salami cut thin, thin, thin -- so thin it drives the deli workers at Dominick's a little crazy. Why? Well, I can't prove it, but I think salami tastes better that way.
    My original introduction for this article was going to be something along the lines of: "Salami, no matter how you slice it, goes great with wines, particularly Italian barberas." But how you slice it does matter a lot, at least to me. I want my salami...

    Tags: Pies and Tarts, Italy, Alcoholic Beverages, Dining and Drinking, Bill Daley

    11. Apr 12, 2013 |Story| Herald Mail

  11. 50 years of books for sale: AAUW celebrates milestone

    This week we continue with the different types of muffuletta. This is a mouth-watering version without scooping out the delicious soft innards of bread. Allow the olive salad and extra virgin olive oil to drench every nook and cranny to give you...

    Tags: Salads, Marketing, Olives, Foods and Beverages, Breads

    12. Apr 6, 2013 |Story| LAT - HOLD Archive

  12. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Restaurants, Pizzas, Pies and Tarts, Pork Chops, Butterfly Ballots

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