Capofreddo is the head cheese we make from our Cinta Senese pigs every winter.  Unlike our salt cured salumi products (salami, gota, rigatino, spalla and prosciutto), capofreddo belongs to the cooked salumi family which  includes mortadella and buristo, or blood sausage.  Because it is not cured or aged capofreddo is ready a day or two after it is…

Hello everyone and welcome to my new blog where I will try and post a weekly account of what I am cooking, growing, and most importantly what I am learning from La Petraia.  I will also share with you my stories of the places I travel to and the people I meet who inspire me….

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