25 September 2014 | By John Newton
If there is a better smallgoods butcher than Pino Tomini Foresti of Pino’s Dolce Vita in Sydney or indeed Australia, then I’d like to know who it is.
I’ve had the privilege of watching Pino work many times, the last an offal demonstration which I stupidly didn’t record either properly in words or with images. But watching this superb craftsman extract, identify, clean and cook all the bits we forget to eat was eye-opening – and palate challenging. I bravely ate a testicle schnitzel only to find that I loved it. Sweet, nutty (hah) like sweetbreads. But try putting it on a menu.
Anyway on a recent Sunday I was invited to watch Pino and a bunch of chefs from my friend Stefano Manfredi’s restaurant Balla learn how to make salami, Pino’s way.