Cut & dried: Italian salumi
Ed Smith takes a look at the cured meats of some of Italy’s best-known salumi-making regions, including Emilia Romagna
Bianca Mora
Specialities of Emilia Romagna
unit 24, three crown square
PRODUCTS ARE SOURCED FROM A COLLECTION OF SMALL FARMS IN NORTHERN ITALY
Bianca Mora’s stall takes its name from two rare Italian animal breeds: the Bianca Modenese cow from Emilia Romagna and the free range Mora Romagnola pig, both of which are Slow Food Presidia, meaning they are actively being protected from extinction. The stall’s products – many of which are organic, Slow Food or enjoy Italian DOP status – are sourced from a collection of small farms in northern Italy, including red cow parmigiano-reggiano and other cheeses, charcuterie, aged balsamic vinegars and vegan organic wine.
Opening times
- Monday Closed
- Tuesday – Saturday 09:00 – 17:00
- Sunday 09:00 – 16:00
Three Crown Square
Recipes
Asparagus with polenta crumb
Celia Brooks
Asparagus & sorrel puff pastry tart
Ed Smith
Linguine with wild garlic pesto
Hayden Groves
Wild garlic gnocchi with asparagus & chicken broth
Rosie Birkett
Lardo & tomato pizza
Lesley Holdship
Crusted mutton chops with braised black chickpeas
Paula McIntyre
Fresh pappardelle with turkey ragu
Ed Smith
Italian lentil soup
Jenny Chandler
Cacio e pepe risotto with brown-butter lemons
Gurdeep Loyal
Summer minestrone with carrot-top pesto
Jenny Chandler
