Some tips from the "culatello master" to best appreciate the flavour and aroma of this prestigious salume.
"My suggestion for the best way to taste culatello is really quite simple: eat it on its own, to bring out and appreciate all of its flavour and perfume. First of all, it should be sliced very thin. Pick up the entire slice, and put it into your mouth whole. Close your eyes and wait until the heat of your palate activates all the flavours and aromas: a good culatello will leave its taste in your mouth for at least a half hour.
If instead, you want to pair it with another food, I suggest some good white bread, not too sour as to compromise the taste of the salume, but it should be bread with a bit of salt and not too bland."
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.
World Whisky Day is the perfect excuse to raise a glass of the spirit and savour its character and flavour. But there's a lot more to whisky than hot toddies and cocktails - it makes a great ingredient, adding punch and flavour to your cooking.
Our quick and easy cast-iron skillet pizza recipe is adaptable and straightforward. If you have a favourite sauce or topping, feel free to sub it in to make your very own version of the perfect cast-iron skillet pizza. Take a look.
In the North Atlantic, near Canada's eaternmost point, Fair Island is haunted by the the struggles past, but finding a new future. Kaja Sajovic visited the people that still fish, hunt, cook and live on the island.