Volpi in the News

‘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 >

Our ‘Bacon’ has an Italian cousin – PANCETTA

Posted on 03 31st, 2010
There is no doubt there has been a movement taking place in the culinary world that has brought ‘pork’ to a completely new and higher level of importance – ‘Pork is King’! Many familiar faces... Read More >

SPRING is in the air…..

Posted on 03 15th, 2010
This weekend marked that time of year where for most of the country clocks moved ahead one hour, bringing a smile to our faces for those extra moments of sunshine that each new day will bring. March... Read More >

Gourmet Italian Food for XXI Olympic Games Weekend

Posted on 02 26th, 2010
There certainly has been a buzz in the air here in Colorado when it comes to the XXI Winter Olympiad. No doubt part of the reason being that Colorado Springs is home to the USOC and we have one of our... Read More >

Italian Cuisine and Culture Inspire a Great Meal

Posted on 02 25th, 2010
Mother Nature sure has a way to provide influence over one’s day to day activities. The cold temperatures and blankets of snow that covered most of the country over the past few weeks have kept me... Read More >

Italian cured meats where “Less is more”

Posted on 02 15th, 2010
There is plenty going on in this crazy mixed up world these days. No doubt that each and every one of us has set aside a little time in our daily routines and have taken a good look at ourselves to see... Read More >

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