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Sweet and Savory Cotechino
Breakfast time in Italy means a cappuccino e cornetto, and a mid-morning snack is usually a quick caffe, but that’s not the case in the countryside of Modena where the merenda estiva (morning snack) is cotechino.
The extremely savory and heavy sausage made from ground pork, fatback and pork-rinds has never gotten accolades. Considered farmer food of leftovers, cotechino relegated to “hearty okay-I’ll-eat-it” midmorning snack in Emilia Romagna.
In this episode, Chef Jess Rosval talks about placing the salty snack to centerpiece to morning breakfast at Massimo Bottura’s country villa Casa Mara Luigia.
IN THIS EPISODE
[01:03] Chef Jessica Rosval, Casa Maria Luigia
(03:21) Emilia-Romagna Breakfast
[06:07] Sweet and savory cotechino sausage
[10:37] Kitchen Philosophy at Casa Maria Luigia
[13:58] Italian hospitality
