Culatello

The Ferrari of Italian salumi, its obtained from the muscle on the upper part of the pig’s ham. Culatello comes from Bassa Verdiana in the province of Parma.

culatello

The meat is cured soon after the pig is butchered with salt, pepper, spices and wine then wrapped in the animal’s bladder or a cloth dampened with wine, and then tied with string.  The meat is left to age for around 10-12 months.

Tiramisu by Carla Tomini Foresti

Ingredients:

500g mascapone 
600ml of cream
half a vanilla bean ( 1tsp vanilla essence)
4 espresso coffee shoots
1/2 cup of tia maria
150g sugar
1 cup of milk
1 pkt Savoiard biscuits
250g almonds roasted and crushed
pour cream into bowl scrape beans from vanilla pod.
add beans and sugar to cream and whip on high for 2mins
slowly add the mascapone 
whip on medium speed for 1 min
cream should still be a little runny as it will set in the fridge.

Tiramisu


Pour coffee, tia maria and milk into a shallow dish. dip enough biscuits to cover the base of your dish.
The Biscuits should be fairly well soaked, but not to much as they will break up.
Arrange the biscuits in one tightly layer in the base of the dish.
Spread half the cream mascapone mixture over the layer of biscuits then lightly fan a handful of crushed almonds.
Add another layer of soaked biscuits and then another layer of the cream mascapone mixture, smoothing the top layer neatly.
Fan over the almonds.
The flavours will be better developed if you can make the tramisu the night before.

Enjoy xox

Lardo

Lardo can vary from region to region, in Val d’Aosta (Arnad), the fat from the pig’s back is cut into shapes and massaged with salts, spices, herbs and bay leaves. While in the Tuscan Chianti region herbs such as sage and rosemary are used. In Arnad the ageing process lasts 3 to 12 months while in Tuscany its up to 6 months.

Lardo

Salumi

The word salumi comes from the italian word Salume which covers a various types of meats (mainly from pork) that have been cured with salt and spices than cooked or dried. However salami is specified as a type of salumi. Below are some of the meats that can be found under salumi. 

salumi

  • Prosciutto (Italian: Prosciutto crudo
  • Prosciutto di Parma
  • Prosciutto di San Daniele
  • Speck
  • Culatello
  • Culaccia / Culatta
  • Prosciutto cotto (ham)
  • Coppa, Capicollo
  • Bresaola
  • Cotechino / Zampone
  • Guanciale
  • Lardo
  • Mortadella
  • Pancetta
  • Salame genovese di Sant’Olcese
  • Salame di Felino
  • 'Nduja
  • Soppressata
  • Ciauscolo
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Maestro Pino Tomini Foresti invites you tu celebrate Christmas in July with all the tradition of Italy, lunches, dinners and events planned during July - for information - http://pinosdolcevita.tumblr.com/contact

Christmas in July

Pino’s Dolce Vita is celebrating Christmas in July in the company of Chef Simone Galli. 

Christmas in July - Wednesday 25th of July, a special Italian lunch and dinner menu created by Chef Simone Galli. Bookings essential.

Traditional meals can be ordered during the day or products will be available to take home ready to cook. Get in early for cappeleti turkey, arrosto di castagne, zabaglione al marsala con savoiardi, and much much more

Also, Pia will have a display of hampers for you to order for your July celebration or for Christmas in December.

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History of Christmas in July


The precise beginnings of the Christmas in July tradition is not very clear, although it is commonly believed that it actually started in Europe, as a way to celebrate Christmas in summer. During the summer months in the northern hemisphere, the weather becomes increasingly warm and many people crave the coolness of winter. Amid the scorching summer months, people miss the gift giving, and holiday spirit of the Christmastime. Though it is not known when it started exactly, it is probably from the 80s that the festival began to be celebrated. The earliest Christmas celebrations in July saw people throwing parties that imitate the actual Christmas festivities in December. The celebrations also included other Christmas traditions like Santa Claus, ice cream and other cold foods, and gifts. It was held that celebrating in the warm season would ensure a strong, happy winter Christmas season. 

This untimely Christmas festival is also often ascribed to a group of Irish tourists who went for a vacation in Sydney’s Blue Mountains in the summer months of July in 1980. Away from the summer temperatures in their country, they were overjoyed at the sight of snow there. It is believed that they convinced the proprietor of a local hotel in the Blue Mountains in New South Wales to hold a party called “Yulefest”. The idea was an instant hit and caught on the imagination of everyone present there. The proprietor saw a golden opportunity in this and henceforth held a Christmas Party each year in July. The local businessmen too jumped in to cash in on this unique festival and it continues to this day. Today, the tradition is so well entrenched in Australia that most restaurants, clubs and dining halls, have an official advertised annual catered menu for Christmas in July, and are often booked in advance. 

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Greetings from Chef Simone Galli - from Lake Como, Italy, restaurante, Trattoria La Posta.

All of July Chef Simone Galli will run classes, special events, lunches and dinners at Pino’s Dolce Vita. Come and meet him.

Spain vs Italy - Monday 4am - Live

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Pino’s Dolce Vita will open Monday morning 4am to celebrate the final of the Euro 2012 between Spain vs Italy.

Come and watch the final on the big screens, breakfast and great coffee will be served and enjoy the atmosphere of this great final.

Come and join the fun with Marco and Fabiano.

Forza! Italia

Chef Simone Galli in July

Simone Galli

During the month of July, Pino’s Dolce Vita has the pleasure to host Chef Simone Galli who will host a series of cooking classes and special dinners.

Chef Galli comes from Lake Como, Italy, where he owns and runs his restaurante, Trattoria La Posta.

This is the second visit to Australia by Chef Galli, earlier this year he helped Maestro Pino Tomini Foresti celebrate the launch of the new Cooking School and the renovation of Pino’s Dolce Vita .

Simone Galli


"I am very happy to be back and excited to have the opportunity to be invited by Pino’s Dolce Vita to teach my craft at la Scuola de Cucina and conduct a series of special dinners that will delight all food lovers,” says Chef Galli.

Chef Galli will hold three cooking classes, Wednesday 4th, 11th and 18th and host special dinners with menus created by him on 6th & 7th, 13th & 14th and 20th & 21st of July.

Simone Galli

  “The events and dinners we are holding at Pino’s Dolce Vita are specially created and unique, I need to return to Italy at the end of July to my restaurante, so I don’t know when I will have the time to return to Australia. People in Australia are so nice, so if you have the time come and visit us during July as I would love to meet more food lovers,” concluded Chef Galli.

For more information 

http://pinosdolcevita.tumblr.com/events

http://pinosdolcevita.tumblr.com/dinners

 

THE BEST ON TOP

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WHEN Pino’s Dolce Vita expanded into the back and neighbouring shop of their original premises earlier this year, the Tomini-Foresti family opened up an Aladdin’s cave of cured meats, cheeses and pizza toppings.

When you walk in, there is a dazzling display of salami on the front counter and a chiller cabinet full of cheeses. Then there is the floor-to-ceiling glass wall behind which sit hundreds of huge parma hams and sticks of salami in the drying room.

Marco Tomini-Foresti is happy to help customers with their choices of pizza toppings - be it buffalo mozzarella, salami, prosciutto or parma.

"The best (meat) is lardo, the pork back fat. You put the pizza to warm it up a bit then pull it out, put the lardo on, put it back in again then let it melt through the dough. Then you take it out and put on the sauce and toppings," he says.

Marco also favours n’duja, a salami that is 80 per cent chilli and 20 per cent meat. As for cheese, he prefers a little provolone and gorgonzola to regular cheese toppings.

* Pino’s Dolce Vita Fine Foods, 45 President Ave, Kogarah; ph 9587 4818, pinosdolcevita.com.au

Lentil Minestrone

Pia Tomini Foresti’s famous Lentil Minestrone

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250g dry lentils

2 carrots

l stick celery

1 onion

2 zucchini

2 potatoes

1Dolce Vita ham hock/bacon bones

2tbls. Cuor d Ulivio olive oil

1 clove garlic

salt pepper to taste

½ cup Dolce Vita Passata


METHOD; soak lentils overnight  in a large pot throw out the water . Peel and chop vegetables add to pot with ham hock oil tomato passata ,garlic,salt and pepper bring to the boil and let simmer for 1 ½ hours.

You can serve this delicious minestrone with Fregola or Acquerello rice.We love to grate plenty of parmigiano Reggiano.


Crave Sydney Food Festival

Maestro Pino Tomini Foresti was invited to participate in the launch of Crave Sydney Food Festival - June 12, 2012 - Here are some great pics from the event - details about Crave below.

Crave

Crave

Crave

Pino Tomini Foresti

Crave

CRAVE SYDNEY INTERNATIONAL FOOD FESTIVAL ANNOUNCES MOUTHWATERING 2012 LINE-UP

Tickets on sale now to see the world’s hottest chefs in action!q

Some of the highest ranked chefs in the world are heading to Sydney in October for the annual Crave Sydney International Food Festival, presented by Citibank. They include two of the top five chefs from the recently announced World’s 50 Best Restaurants list as well as a host of local and international food superstars.

In 2012, a special Italian spotlight will celebrate state-of-the-art Italian cuisine, featuring the biggest Italian stars from around the globe paired with Sydney’s finest as part of the festival’s signature event, the World Chef Showcase (Oct 6 & 7).

Sharing their skills and passion in intimate, interactive sessions will be Massimo Bottura, the highest-ranked chef in Italy and #5 on the World’s 50 Best Restaurants list 2012, Jordi Roca from Spain (ranked second in the world!) and best-selling author Tessa Kiros (Venezia, Twelve, Falling Cloudberries) who is flying in especially from her home in Tuscany.

They will be joined by Antonio Carluccio, star of SBS TV’s Two Greedy Italians and multi-award winning chef and author; plus Christina Tosi of Momofuku Milk Bar in New York, America’s 2012 Rising Star of the Year and the queen of cookie dough!

The most highly ranked Italian chefs in Sydney - including Giovanni Pilu (Pilu at Freshwater), Alessandro Pavoni (Ormeggio) and Nino Zoccali (Pendolino) will join food artisans from around Australia and well-known Aussie chefs Matt Moran, star of MasterChef and owner of Aria and Chiswick, and Mark Best (ranked #61 in the world).

“Italian food is everyone’s favourite. But what do we know about the latest trends in Italy? This is a chance to find out,” said Festival Director Joanna Savill.

“Along with Gabriele Bonci, the best pizza chef in Rome, and Roberto Petza, a wonderful Michelin-starred chef from Sardinia, we will put Sydney’s great Italian food culture on show.

“Everyone loves the World Chef Showcase, from our top chefs through to serious food-lovers, for amazing presentations by our wonderful stars. As the one chance to taste their best dishes in an intimate, exclusive setting, it’s the must-do weekend for anyone interested in all things food.”

There’s plenty more to the month-long festival, with a feast of more than 500 delicious events across Sydney and regional New South Wales throughout October. These include Barbecue Madness (Oct 6), the Night Noodle Markets (Oct 8-12 and 15-19) and longtime favourites such as Let’s Do Lunch and Hats Off dinners at leading Sydney restaurants.

Greater Sydney and regional NSW will also go on show, staging festivals with themes as diverse as South American, Vietnamese, Indian and of course, Italian.

NSW Minister for Tourism and Major Events, George Souris, said Crave Sydney International Food Festival is a month-long celebration of extraordinary food experiences in Sydney and regional NSW.

“Our chefs and produce are renowned the world over, and we welcome interstate visitors to experience our world class dining scene at its source and taste some of the more than 500 events on offer across Sydney and regional NSW during Crave Sydney International Food Festival.”

Crave Sydney International Food Festival (October 1 – 31) is a month-long celebration of extraordinary food experiences, celebrating Sydney as a global dining destination enhanced by regional New South Wales produce and wine.

The full Crave Sydney International Food Festival program will be published on August 18 in The Sydney Morning Herald and available on the website www.cravesydney.com

Tickets for the World Chef Showcase are on sale now from Ticketmaster. See www.cravesydney.com for all the details on these and other special offers for interstate visitors to Sydney.

Happy Everywhere
  • Happy Everywhere
  • The Pinker Tones
  • Wild Animals
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Pino’s Playlist

The Pinker Tones - Happy Everywhere

We like this song because it conveys the idea of living in either the city or the country, but its hard to choose, a similar dilemma that most food lovers go through as they need to work in the city but would love to be in the country to enjoy all the great produce.
Overall, Happy Everywhere is a fun song that gets you in a good mood to cook.

Popular alternative pop band from Barcelona, Catalonia, comprised by Mister Furia and Professor Manso. The group’s music is an eclectic mix of pop, funk, soul, bossa, break beat, swing, lounge, and psychedelia. Their songs feature Spanish, French, English, and German lyrics. (source - Wikipedia)

http://www.thepinkertones.com/

If you have a favourite track that you like to cook to please tell us and we will added to Pino’s Playlist.

*All the song’s on Pino’s Playlist can be purchased online via your favourite music portals.

The Origin of Prosciutto

The process of making prosciutto dates back to around the Roman and Etruscan times, as the author of De agri culture, Cato the Elder, wrote in 2nd century BC, how a ham of pork was preserved by being salted, dried and then rubbed with olive oil. The process for making prosciutto has varied since the days of Cato, but the concept remains.

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According to The Cambridge Dictionary, prosciutto derives from either the Latin pro + exsuctus, which is the past participle of exsugere meaning to suck the out the moisture or the modern Italian verb prosciugare to dry out, but we will let those in the know continue to debate how the word was form.

Prosciutto is made from the pig’s hind leg or thigh, it can take anywhere between nine months and two years, depending on the size of the ham, to be cured and ready to consume.

From SBS - A Food Story - Italian Food Safari

pinosdolcevita

Pino and Pia Tomini Foresti started their small goods business over 30 years ago. The majority of their produce is made on site, including their famous authentic Italian sausages of over 100 varieties which we were told are all gluten free, their beef is grass fed and wagyu organic. They offer cooking classes and are also selling their home made wine. (edited from original)

Unfortunately I was asked not to take photos in Pino’s so I can’t share images of the beautiful shop with an abundance of small goods – you’ll just have to check it out for yourself. You’ll find prosciutto, pancetta and salamis hanging from the ceiling, every flavour of sausages in the display cases, thick cuts of beautiful beef, antipasto, coffee, Sonoma breads and the list goes on.

We tried a chicken sausage, chilli & fennel sausage a.k.a. ‘Roar of the Dragon’, olive & provolone sausage, mortadella, a soft goat’s cheese, and an ash goat’s cheese. The Roar of the Dragon was my favourite with a top quality pork as the base, chilli kick and the aromatics of the fennel rounding it all off.

Not too keen on having meat sit in an esky for the rest of the day we decided to come back another day for a big meat buy up and left with only two crusty loaves of Sonoma bread (Soy & Linseed and Kalamata Olive).

Pepe Saya in June

Pepe Saya will be at Pino’s Dolce Vita - Learn to Churn Master Class - 16 June - 2:00pm

In this 4 hour class learn to create your own Butter, Mascarpone, and crème farce. Taking home all of your fresh produce.

Pepe Saya

The Pepe Saya Story - Video

Cultured butter producer Pepe Saya has had a surge of interest in the past six months with acclaimed restaurants including Sepia, Rockpool Bar and Grill, Black by Ezard and Bells at Killcare all serving or cooking with the product.

Pepe Saya Owner, Pierre Issa, says for decades Australian butter has languished but now a renaissance towards fresh, high quality products is taking place both within the hospitality industry and on shop shelves.

“Pepe Saya unsalted and salted butter is just as accessible to hatted chefs as it is to home cooks because what we stock in stores around Australia is exactly what we supply to Neil Perry or Stefano Manfredi,” Pierre said.

Pierre started making cultured butter just 18 months ago in a small factory in St Peters. They have since moved to a larger location in Tempe, a space they are sharing with sister company Homemade Fine Foods – which specialises in dairy desserts, a dairy mecca if you like.

“Everything we make is handmade and we treat the raw goods with respect, the product is kept as raw as possible and the butter is not homogenised or frozen so it has a unique texture,” Pierre said.

The single-origin cream is direct from farms in New South Wales and Victoria that have only grass- fed herds. Pierre is also excited to announce that he has started sourcing some deliciously rich 100% Jersey cream as well to further improve the butter. The cream is soured with a lactic culture for two weeks before being churned to become cultured butter, and Murray River pink salt flakes are added for the salted range. The butter is then hand-moulded into rounds and restaurant rectangle blocks, then wrapped in parchment and foil.

What is cultured butter?

Cream is soured using lactic culture, which produces sour cream and butter milk The soured cream is matured for two weeks to create maximum flavour and aroma The acidity level of the butter stops it from oxidising and turning rancid
It has a high burn point, so perfect for cooking with
Low moisture level – making it perfect for pastry

For a full stockists list go to www.pepesaya.com.au or to contact Pepe Saya to make a butter making session booking email info@pepesaya.com.au or phone (02) 9519 2793.

For further information please contact:

Pierre Issa at Pepe Saya m: 0401 191 896 


A review by Suman K. on Yelp

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Pino Tomini-Foresti is passionate about the highest quality sausages. And this led to the establishment of Pino’s dolce vita, a butcher and fine food shop at President Avenue in Kogarah.
People from far off places visit Pino for his quality products. His sausages are of the highest quality and people who know this really appreciate what he does. Hand crafted with pride Pino and his sons,Fabiano and Marco, they offer over hundreds of varieties sausages and salami.They use traditional methods passed on by different generations to Pino and his family.
there is also a huge variety of other fine food such as cheese, olive oil, biscuits, Dry pasta, coffee and what not. I happened to taste their Antipasto plate at an Italian friends party and boy it was brilliant.
Yes its a bit pricey but trust me its worth it for the quality , the taste and the love and passion that’s gone into each one of its products. The Italian particularly love this place . And as Pino puts it - they know the art of manufacturing fine foods.
This is the perfect place for a connoisseur of fine food !

Recipe of the Week

Thank you to Rhonda & John Mabon, our dear friends for sharing this classic recipe with Pino’s Dolce Vita.

Pot Roast

  • 1 large boneless beef chuck roast, rolled and tied
  • Salt and freshly ground black pepper
  • Plain flour
  • Good olive oil
  • 2 cups chopped carrots
  • 2 cups small peeled pickling onions (or chopped if preferred)
  • 2 cups chopped celery
  • 2 cups chopped leeks
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 large can whole tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken stock cube
  • 3 stems fresh thyme
  • 2 stems fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 160 degrees C.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½  teaspoons pepper.  Dredge the whole roast in flour, including the ends.

In a large Dutch oven/Casserole heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the pot. Add the carrots, onions, celery, leeks, garlic (make sure it doesn’t catch and burn), 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil.

Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2½ - 3 hours, or until the meat is fork tender. Turn the heat down to about 120 degrees C after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce.

Remove onions if whole and put aside.  Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, add the onions back and return the sauce to a simmer.

Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Serve with baked potatoes, topped with sour cream mixed with greek yoghurt, chopped chives, salt & pepper.

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If you would like to share your favourite recipe with us, please email us at dolcevitafinefoods@bigpond.com

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