Category: Cooking

We spent the Easter holidays in Colmurano again, and, like last summer, it was a wonderfully bucolic experience. One of the highlights was definitely a visit to the Macelleria Giuseppe dell’Orso in nearby Loro Piceno. Giuseppe, otherwise known as Beppe Cotto, is an artist with meat. And a bit of a showman as well. He welcomes every customer with some vino cotto and a slice of the local salame.

He’s fond — ok, perhaps overly fond — of bursting into song or poetry at the thought of some of his products, all based on local produce and traditions. His salsicce al vino cotto are fantastic. Also his pâté, which includes cacao somewhere in the production process. It is great to see a young man making a living — and a name for himself — at a local agrobiodiversity-based trade, and really enjoying himself to boot.