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Gwen Ashley Walters
November, 2012, Page 170
Photo by Terri Lea Smith
An American father teaches his kid how to ride a bike; an Italian father teaches his kid how to make salumi, the broad array of seasoned and cured pork products that make Italian delis worth seeking out.
Since Andreoli opened in Scottsdale five years ago, it has been the gold standard Italian grocer for both imported and handmade pastas, crusty Italian bread and mouthwatering Italian sweets. Now it’s the place for handmade, knock-your-socks-off-delicious salumi.
Proprietor Giovanni Scorzo, a native of Calabria who picked his mother’s maiden name for his grocery, crafts a handful of authentic salumi using recipes handed down from his family. Some, like the velvety prosciutto, take as long as eight months to cure. Others, like the spicy, garlicky sopressata, take three months.
The peppered and rolled pancetta (pork belly) and the flat, spice-rubbed pancetta tesa literally melt in your mouth. Not sure how to use these fine, handcrafted salumi? Just ask Scorzo and he’ll rattle off basic but brilliant recipes as easy to do as riding a bike. ($21-$25/pound)
8880 E. Via Linda, Scottsdale
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