A Pigeon salad with New Potatoes, Pickled Carrots and Salt Roasted Beetroot, what's not to like with this Recipe from Slow Food's expert James Chaivarini
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Bresaola is cured, lean, red meat, typically beef. Venison lends itself extremely well to this recipe, learn with IL Portico today
Making salame is similar to curing a whole muscle (like our bresaola) but the process is harder and longer. Learn with IL Portico on our favourite way to create Venison Salame.
The humble pigeon makes a fine meal and is overlooked as an organic and delicious source of protein. Learn how use utilize this staple food source.
Nocino is a digestif from the region of Emilia Romagna. It falls into the rather loose category of ‘Amari.’ Learn how to make this rather strong liquor.
That's right, learn how to build your own curing chamber for game charcuterie with IL Portico.