Posted by Robyn Lee, July 22, 2008 at 3:00 PM
Photograph from Daily Feed
Boccalone Salumeria in San Francisco makes their proscuitto cotto with provolone panini out of an inverted baguette, allowing the tender inner part of the bread to get crisp and creating "more textural interest with its chewy crust melded to the melted cheese." Like I needed even more reason to want to eat a sandwich filled with thinly sliced pork and molten cheese. [via Eater SF]
Related
In Videos: Chris Cosentino at 'Boccalone'
A Bicycle Built for Sausage
Posted by Erin Zimmer, June 26, 2008 at 11:45 AM
Learning to ride a two-wheeler is admirable, but learning to ride a Salumi-Cycle? Now that merits major cycling cred. This shiny red ride delivers pork orders from the Bay Area's recently-opened Boccalone, to nearby Financial District destinations. It's like the ice cream truck, only less carnival music and frozen dairy, more salted pig links. Does meat on wheels make anyone else really happy? [via Eater SF]
Previously
Boccalone's Chris Cosentino Explains the Bastard Step-Child of Mortadella
Shopping Cart Bicycle
Posted by Raphael, April 18, 2008 at 12:00 PM
Chris Cosentino is the chef of San Francisco-based restaurant Incanto and has started the company Boccalone, which delivers cured meats on a weekly basis. In this video from the Salumi Meat Society, Cosentino shares his "everything but the oink" philosophy, explains the difference between bologna and mortadella ("Bologna is the bastard step-child of mortadella."), and we get an inside look at the factory where the salumi is made. Video after the jump.
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