VOLPI ST LOUIS
Автор: Chef Martin Lopez (Chef Martin)
Загружено: 2017-01-10
Просмотров: 518
Описание: Four years later, in 1902, he opened Volpi Foods at the intersection of two dirt roads in the St. Louis neighborhood known as The Hill. There, he created cacciatore—dried salami small enough to fit into the pockets of the local clay miners. He used only local ingredients and suppliers, and dried the meats using the same method he’d learned in Italy: opening and shutting windows to control the temperature and humidity of the air that circulated throughout the room.
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