In a fancier setting, sliced meats like these — coppa, mortadella, nduja — would merit a fancier menu heading. Amid the candle-lit smug of your average wine-centric corner bistro, this sort of stuff is commonly called “charcuterie” and it typically arrives served on a wood plank with pickles, olives and maybe, if you’re truly lucky, […]
14 April, 2014
shotty
