![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZkT2_BmfWnpgpYNsdmgPCvo1k9g-dVk7ok41tjhTs4okgsaRq0tEwDz9d3CM-zY8Tn8pZMrlA9jAplp9lVuoQWGNczOCpz3-ZynJGehreD1COGmb7ehVqeBgM2azaOGNz7a4B2mvXbw/s280/creminelli.png)
Today's windfall was a salame al tartufo from Creminelli, a Piedmontese salumi outfit that recently set up shop in Salt Lake City. Laced with the scent of black truffles, the sausage was earthy, animal, and — yes! — salty. I've been known to criticize the strangely persistent culinary trend of adding that often-overbearing truffle stank to any old dish and considering it improved. But this stuff was gorgeous. It made my afternoon. Perfection.
I highly recommend Saveur, Creminelli, and the stank.
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