Calabria is one of the oldest inhabited regions of Italy, and indeed many suppose it to be the first part of Italy that was inhabited by humans. It was originally known as Oenotria (modern day - Enotria) as it was first inhabited by a tribe of Oenotrians or 'vine-growers', and it therefore has some of the oldest wine producing history in Europe. Luckily for us chefs - it also has one of the greatest cured meat customs in Italy, Calabrians are responsible for Sobressada, Coppa, 'Nduja and Calabrese Salami - the precursor to modern day Pepperoni.
It's been a while since I last wrote a Books for Cooks article, which is odd considering I own and read so many damn books. Like previously, I am going to focus on one niche of cookbook - and an invaluable one at that - Charcuterie! And if you are like me and just got up out of your seat and did a little dance for joy, this article is for you.
We are just over the 2 month mark for our residency at the newly opened Platform 1 on Lordship Lane, East Dulwich and as Chef's we've been lucky enough to enjoy a great space to test out some great ideas as we continue to develop and grow as a team. Here's an update on how things have been going so far (make sure you read all the way to the end as we've got a special treat for readers of this blog!)...
Even though the sun may not have been blaring, we managed to cobble together something pretty smoked, barbecued and fresh over the weekend. Here is a little guide on how we serve up a delicious and fun BBQ in a London Park...