Now that summer is ‘officially’ in full swing, we find ourselves busy with our children’s sports, yard work, gardens, vacations and backyard barbecues have become almost a daily activity. I really feel there is a subconscious calling in all of us; the long hot days of summer are all about barbecue and grilling outdoors.

There is plenty that can be said about the different styles and methods surrounding how to barbecue plus the difference by definition between barbecue and grilling. By definition barbecue has numerous variations throughout the world. Here in the United States barbecue is said to be ‘king’ in the southern states, where they consider barbecue to include only indirect methods of cooking over hardwood smoke. Grilling is a method where food is cooked with direct heat using wood, charcoal or natural gas. None the less, the controversy between the two will keep us busy in conversation for many years to come.

I have found there is a point, like I believe most of us have where traditional go-to foods such as hamburgers, brats, hot dogs and chicken just don’t satisfy the craving, plus the fact the flavors get boring. So with that in mind and a large group of family and friends expected for Saturday night dinner, I thought no better time to shake things up a bit with some new barbecue ideas.

The simplicity of use combined with the complex levels of flavor makes cured Italian meats one of my favorite ingredients. As I put together thoughts of a menu, the Volpi family and their line products immediately comes to mind with items such as sliced Prosciutto, sliced Pancetta, Pepperoni and Rotola’s just to name a few. The plan is to show my guests how to barbecue / grill in other ways adding a little fun to the evening.

To start off the night, cantaloupe and honeydew are fantastic right now bursting with flavor and aroma of summertime, and it only gets better when wrapped with thin slices of Volpi Prosciutto. I like to keep the presentation simple, small bites arranged on a platter with a little sprinkle of fresh mint. Fresh Gulf Prawns wrapped with Volpi Pancetta, grilled and light drizzle of sherry/olive oil vinaigrette. The Volpi Pancetta with its spice notes compliments the sweetness of the gulf prawns. A glass of Italian Prosecco, Rose or Pinot Grigio brings it all together.

The entertaining part of the evening comes next showing my guests grilled pizzas! Your favorite local pizza joint or specialty food store can supply the dough – now the tough part is done. I’ll keep the ingredients to a minimum, because in this case quality is important and not quantity. Tonight we’re making a few different pies:

Grilled Pizza w/ Volpi Prosciutto

● Grilled Pizza with Volpi Pepperoni, Fresh Mozzarella and Basil

● Crispy Volpi Pancetta, Lettuce and Tomato on Grilled Pizza Dough

● Grilled Pizza w/Asparagus, Corn, Red Onion & Baby Spinach Salad

w/ Ricotta Salata and Volpi Prosciutto

● Grilled Pizza w/ Volpi Prosciutto, Figs and Arugula

● Grilled Pizza w/ Volpi ROTOLA’S

The combinations for grilled pizzas are endless, so be adventurous and have some fun with these barbecue ideas. The important thing to keep in mind is the time together and creating the memory that makes it all worth while.

Ciao,

Grazie mille!

Michael