The beginning of this week I found myself in one of those ‘in depth’ and focused food conversations with a very good friend who happens to be the Executive Chef for one of New York City’s iconic restaurants, Union Square Café.   The subject of our conversation centered on the importance of ingredients that we’re using and having the knowledge of where they came from.  In addition, we discussed how chefs, restaurateurs and family businesses today are part of a growing movement to be respectful of our food sources and those who provide them.  Needless to say this started my head spinning on many levels and opened the door for further thought and contemplation.

In order to dig a little deeper into our conversation, I thought picking one product to focus on would be a good way to share my point.  I’m currently researching a few different ethnic backgrounds to develop new flavor profiles of Italian salami for the Volpi ‘Un Mondo’ brand, so salami it is.

Earlier in the year I spoke about the Volpi family’s Italian store and their new found focus that is taking root to promote small family farms, sustainable/traceable foods, ‘Certified Humane Raised & Handled’ practices and a commitment to genetic diversity.  The importance of understanding where the pork comes from and working directly with the family farms to promote natural and self-sustained ingredients is where the foundation must be set in order to produce high quality finished goods.  This same mentality carries over to all other raw materials used in the salami making process.

The next piece of the puzzle focuses on the ‘salumiere’ whose craft should be considered an art form.  They have dedicated their lives and countless hours in honing their craft in old world traditional methods to produce Italian gourmet salami.  It is their job to assemble all the ingredients and then with painstaking persistence keep a watchful eye over the salami as the transformation takes place.  Time and the fermentation process are the hidden keys in creating an ‘artisanal’, hand-crafted product.  Here is where the respect towards food and its creator really shines. Because of this focus, dedication and respect towards the food we get to experience a finished product in all its glory and perfection.

I certainly understand the reality of today’s society and the choices that we need to make in feeding our families.  There comes a point where in our minds we convince ourselves that we can’t sustain ourselves holding true to this lifestyle.  I know it can’t be changed overnight, however if we take this approach and focus on the importance and respect food really deserves, slowly change will happen and we can make a difference slowly but surely.

Maybe this is the year to start that family garden you’ve always talked about; it’s a step in the right direction……

Grazie Mille,

Michael