It’s the day to day adventure with food that makes my job exciting and every changing.  As a chef and consultant that specializes in new product R & D, I find myself embarking on ‘Indian Jones’ style of exploration involving food and food history which throws open doors to new worlds and cultures on a continual basis.   I have been blessed with the opportunity to visit more than a few of these epicurean wonderlands.  As for the places where life hasn’t offered opportunity, the excitement and cultural interaction I find through the research done in my office.  I use travel experience, my research, culinary experience and stories of friends to get a feel and understanding of how history, traditions and culture brought new foods to the marketplace and to our tables.

Lorenza Pasetti, CEO of the John Volpi Company has brought to life a vision with the ‘Un Mundo’ salame product line.  Her thought was to bring together Old World traditions with New World beliefs.  To do so would require going back in time to learn history, origin and traditions of food in three different cultures then transform them into products of today.

One of the first steps in creating / developing a new product line is the ‘idea’ or ‘concept’ behind the brand.  Un Mundo would focus on a handful of culinary regions and cuisines that have provided the foundation for some of the most inspirational foods we know and embrace in America today; Italian, Spanish and French.  As not to bore you with the intricate details, I will cover the broad strokes of the ‘New Product Development’ and how a new food product is brought to life.

As one finds here in America, geographic location and cultural influences play major roles in the type and style of food we eat.  The same can be said and holds true for Italian, Spanish and French cuisine, so keeping that in mind we must first choose a specific country then region to highlight in order for the process to begin.

If I was forced to choose between the entire flavors profiles offered, first and foremost this would be unfair because each and every Un Mundo salame has a special place and purpose in my kitchen.   My decision would have to be the Un Mundo – PICCANTE.  Its depth of flavor, spiciness, earthy characteristics and vibrant chili red color delivers on so many levels.  Its versatility is proven as a snack, incorporated on antipasto platter, ingredient for pasta, meatballs, stuffing – this list goes on.   For this reason I’ll outline how this product was brought to life.

I’ll focus research on southern Italy, specifically Calabria.  Well known for a variety of chilies and the soulful characteristics in the cuisine it is obvious a ‘Piccante’ salami needs to be in this collection.

It’s time to dust off the note book and get writing, look for my next blog to outline the steps that brought Volpi Un Mundo – Piccante to life.