Alimentari Aurora

Happy new year: we keep celebrating with cotechino, salsa verde and radicchio sliders

Now that I've upgraded to a 40qt spiral mixer I can consistently make 12 slabs of focaccia each Thursday and Saturday. I'll keep 2/3 of them plain so you can get a full slab or I can use in sandwiches. It's officially focaccia season: always naturally leavened, with 100% organic flours, and patience. Pew Pew Pew.

My grandma Mena used to cook a very rustic tomato sauce (sugo forte) with salame "pezzente", traditional of peasant cuisine of Campania and other Southern neighboring regions. It is typically made with pork offal such as spleen,liver, and lungs, with belly and other cheap parts. It doesn't really impart any off flavors to the sauce, it's just very intense and porky. My mom never really liked it, I loved it. The other day I cooked a ragù with all the charcuterie ends I accumulated for 2 months. It was an experiment but I sorta predicted something good would come out of it. I just didn't know how good. HOLY! It tastes like the sauce my grandma used to make, 100% true to memory. This will happen routinely, expect this sauce to hit the menu quite often. There is no shortage of charcuterie ends in sight . [ agrodolce.it ]

Finally got to bottle a few things I have been fermenting for months: my beloved lacto-fermented sriracha (Fresno and Rocoto peppers), a smokey roasted pepper hot sauce with fennel (Poblano, Fresno, Rocoto peppers) and my 4 years old vinegar. Always bottled in Vichy bottles and capped with unused brewery crown caps (one from Fat Head in Ohio). This is just a first round, there's more coming.....

Top sellers. Not surprised...these are all stellar staples at Aurora. Soon: focaccia night featuring all of these.