3 June 2012 | By Rebecca Varidel
It’s 40 years since Pino Tomini Foresti opened Pino’s Dolce Vita Fine Foods. Long before that, as a boy of 12 or 13, he started working with his father. Before he was allowed to ever serve customers, he tells me, he had to be able to bone the head of four different animals to the absolute detail required by his father – to remove the meat in one piece.
Pino is known for his sensational salumi. So, that’s how Saturday lunch this weekend started. With a platter. It’s a must.
The star of the platter was the signature Prosciutto di Pino. Included was the best traditional mortadella I’ve ever tasted. Pino tells me he learnt to make Mortadella Normale from an old master: Pasquini. When Pino was younger he asked to learn the tecnique and was put through his paces before (the rare privilege of) lessons were granted. Not one morsel of the other cured and dried treats – Sopressa Picante, Capocollo di Tartufo, Pancetta and Pecorino del Monte – was overlooked by us. We savoured every flavoursome, deep, rich, luscious mouthful.