Volpi in the News

Inspirational and busy week of food

Posted on 07 24th, 2010
There is no doubt that this week will be one for the record book, it has been highlighted by a visit from a long time friend and fellow chef, new product R & D, recipes along with wine and cheese pairings... Read More >

EARLY SIGNS OF SUMMER INSPIRE UPDATE TO AMERICAN CLASSIC – “BLT”

Posted on 06 18th, 2010
Now that is finally starting to feel like Spring in the Rocky Mountains, I can’t believe we’re only a few days away from Mother Nature making the transition to Summer, where does the time go….. Since... Read More >

“Un Mondo” – “One World”

Posted on 06 14th, 2010
It is through the visionary eyes of Lorenza Pasetti that the John Volpi Company has opened their arms, mind and spirit to embrace the entire world. It is not just the special moments in our lives or... Read More >

GRILLING SEASON BEGINS FOR THE WEEKEND WARRIOR

Posted on 05 28th, 2010
In anticipation of the upcoming Memorial Day weekend there is a little spark that ignites in all of us knowing that the unofficial first day is here to kick off the grilling season. Not to say that I... Read More >

House-Cured Pancetta Stesa and Arrotolata Completed

Posted on 05 6th, 2010
I am excited to announce that the journey of our ‘house-cured’ pancetta has come to a close and very happy to say with much success. It has been a fun to watch and document the process of ‘home’... Read More >

‘House-Cured’ Pancetta – Salt Cure Completed

Posted on 04 22nd, 2010
The ‘House-Cure’ Pancetta curing time is over and everything looks great! It is now time to move on with a good rinse, dry and string up for aging. However, before I get into the next steps let... Read More >

Day Three, Four and Five with our ‘House Cured’ Pancetta

Posted on 04 20th, 2010
Update for Day Three, Four and Five: It is the morning of Day Three time to check in on our progress with our ‘house-cured’ pancetta project. After unwrapping the sheet pan, notice additional moisture... Read More >

Day Two – House-Cured Pancetta

Posted on 04 16th, 2010
Update for Day Two: It was exciting to unwrap our ‘house-made’ pancetta today and check the progress after 24 hours. As expected there was a decent amount of moisture released from the pork belly... Read More >

House Cured Pancetta – Day One

Posted on 04 15th, 2010
I can honestly say that I am as excited as ‘a kid in a candy store’, my pork bellies have arrived and they are beautiful! I can suggest a few ways to order your own pork belly, first a local butcher... Read More >

Simple, Straight-forward Easter Brunch Menu

Posted on 04 2nd, 2010
There is certainly something that can be said towards the excitement and anticipation of Easter weekend. Our children are enjoying Spring break from school; families are scurrying about preparing... Read More >

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