Eat This Word: ‘Nduja


WHAT? Nestled at the “toe of the boot,” Calabria, Italy, is surrounded by crystal clear water and blanketed with rocky coasts, sandy beaches, and copious amounts of local agriculture. While Calabria has long been notorious for the ‘Ndrangheta mafia, it’s also the birthplace of ‘nduja: a spicy, spreadable salami, made with ground pork and red Calabrian chile peppers. Originating from a tiny village named Spilinga, the pigs destined for 'nduja are raised in a summery climate, and fed a diet of mostly acorns, grains, chestnuts, beets, and pumpkins. The time-honored process of making ‘nduja, one of the region's most cherished foods, begins with mixing the hand-ground pork trimmings together with salt and the chile peppers, and then kneading the combination into a smooth paste. The pork is then stuffed into a natural casing, briefly smoked, and then aged for months.  

‘Nduja tends to be on the spicy side, so combine it with a spoonful of ricotta cheese for a milder bite. This... Read more >

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On the Menu: A Salute to Chile Peppers

Nicholas Farina and Mixologist Pablo “Papi” HurtadoNicholas Farina and Mixologist Pablo "Papi" Hurtado

Calling all hotheads: don’t miss this spectacular salute to the chile pepper prepared by Nicholas Farina, the chef and owner of Verdad, a Latin American tapas bar. An alum of some of the Northeast’s top kitchens, Farina will explore all the nuances of the mighty chile by incorporating different varieties into each course of this flavor-packed menu. Check out the menu below; if you think you can stand the heat, click here to make your reservation. Hors d’Oeuvre Big-Eye Tuna Pizza with Spicy Chile Aïoli Hamachi Ceviche

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JBF Kitchen Cam