guanciale cured pork cheek used in pasta carbonara or amatriciana

Golossary: Guanciale

Cured pork cheek. Pancetta or bacon are often recommended as subsitutes, but it isn’t quite the same. Guanciale has a pure meaty flavor, with a slightly higher “meat” ratio. It is also usually unsmoked, allowing the flavor of the meat to come through more. It is an integral ingredient for Carbonara, Amatriciana and Pasta alla Gricia. Also called: Gota (Tuscany) Advertisements Continue reading Golossary: Guanciale

Casa del Prosciutto

Locally “famous,” Casa del Prosciutto enjoys a strong reputation. This is the essence of Tuscan cuisine; meat, cured and grilled. It is a convivial little restaurant divided into multiple rooms. The downstairs is friendly and warm, upstairs is obviously overflow, crowded with harsh lighting and little charm. But sit at the entry and you can watch the staff at work, slicing salumi, pouring after dinner … Continue reading Casa del Prosciutto