Culatello Ham: How Michelin Chef Massimo Spigaroli Makes the Most Precious Italian Cured Meat скачать в хорошем качестве

Culatello Ham: How Michelin Chef Massimo Spigaroli Makes the Most Precious Italian Cured Meat

Massimo Spigaroli, from Antica Corte Pallavicina, Michelin star restaurant in Parma, takes us to discover an ancient ritual, in wich a fine pig, the cold, salt, garlic and red wine give life to the most precious Italian ham, the Culatello*. In collaboration with Berkel https://www.theberkelworld.com/en This episode was filmed on the occasion of Pig Full Immersion, a butchery laboratory with the students of the ITS Accademia Symposium. 0:49 Tipologia di maiali/Breeds of pigs 2:48 Pulizia della coscia di maiale (prosciutto)/Pig leg cleaning (ham) 3:53 Il taglio del culatello/The cut of the culatello ham 5:32 Marinatura e salatura della carne/Marinating and salting of the meat 9:00 Legatura del culatello/Binding of the culatello 9:54 Stagionatura/Curing 10:38 Culatello e Torta o gnocco fritti/Culatello and cake or fried dumplings Watch also "Lasagne in an Emilian Michelin restaurant with Massimo Spigaroli":    • Le lasagne in un ristorante Michelin emili...   Discover our new book "Pasta": https://shop.vertical.it/en/products/... Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us on:   / 147031685608     / italiasquisita     / italiasquisita   Contact us: [email protected]