one of my favorite late-night streets in
Bologna is Pescherie Vecchie which is the
place to come for cocktails for meat and
for one incredible way to spend your
night I have a real treat for you in
Bologna Italy I am here with Davide
Simoni of the famous Simoni Salumeria in
Bologna and we are getting a first-hand
look at everything salami in Bologna
Davide let's do it okay thank you
welcome thank you we bake all the bread
she's Julia and she oh no Sara he's
making the classic bread itself sold so
now this is just baked and remember this
we call it my Verona my Faraone but you
can call it like meds of solids so I'll
salt oh that's perfect to share with
salami so it's not it's not too salty so
and just slice it open and put the
salami a classic Italian panini and then
this is a focaccia Wow those cereal
tomato
parmigiano Reggiano it's really soft
kind of a style and then let me give for
capture Wow and then crescendo that's
well these are like four cocina no but I
live with vegetables then this is the
classic Bolognese bread now we it's a
bread with ham and pancetta
so really tasty rich bread Wow it's the
bread of this neighborhood this is a
neighborhood of batches and so even the
bread inside as the prosciutto wouldn't
you like some of that coming out of your
oven at home
this is Parma ham that's our prosciutto
so the cut we use mainly for Crescenta
is this side
oh that's more thin cut with lies like
this then we arrive to the bone we
debone the ham with legit and then we
start cutting but this car usually a
little fatty so it's perfect
these taste a little more salty this is
very sweet
this is sweet and soft this is not fat
but really soft and so some usually
athletes like this sort of people they
don't like too fat okay this is a cut
that for example me I love this cut and
why is that the reason because nobody
wants so I'm a batter I must eat in the
beginning when I was a kid we always had
this card because so funny but but then
don't worry watch so you don't nobody
well not now there are some people but
most of the people like the central ok
of course these and this and then this
one is softer this one usually is more
old people people that knows ok
it's called gumboot oh ok cost it'll s
it's not fatty it's really soft it's
very nice to make like pasta if you like
a sauce so when you come so when the
people here come to Simoni to get the
prosciutto they can say which piece they
want of course and then this is the fat
or lard on top or no this is a pro taste
yes it's protecting because the preserve
except this is you know this is the real
skin and I can tell you everything on
this prosciutto like for example this
one is February 2018 the 19th of
February 2018 it was the day that these
lag started to be prosciutto and then
you have some tattoos that comes from
the animal easiest
et and the net end number is where the
animal was breeded and que 59 is our
code on the consortium Parma it's some
Pierre you know and then you have this
beautiful shop yes and we have some in
this place is the place where we make
the tasting of our salumi with a freshly
baked bread it's open all day long
so from 11:00 until midnight it's
tasting absolutely
then that's market that's the old area
the old building was the hospital now
it's all market so you have the fruit
seller mercado de mezzo exactly exactly
so you have the fruit the butcher's many
butchers and many fisheries because this
street is called VIP area Vecchia it
means old fisheries street old facility
then you have alexandra then one of my
favorite places the by if you want these
people could be in jail or in this bar
this is where we have to go later of
story another place this is Cynthia ah
then you see my sister hello
mark nice to see you English lesson I
don't know if we speak English you can
see every ok no that's that's the place
where we make you know the gift to
forgive get boxes
and so as you see mortadella parmigiano
the ham all the salumi salami
Talia tele ragu sauce balsamic Oh some
Scioscia some mustard some olive oil
I heard they put the balsamic and the
parmigiano we put the balsamic on the
parmigiano we put the balsamic on the
mortadella really if you grill it and
then it gives you a vacation really how
thick of a slice for the mortadella
really yes and then the Grilled and then
the balsamic yes and if it makes you
know the classic lines oh this one was
120 kilograms then we we we cut and six
icky-sticky lows we cook it like this
and then we slowly roll it okay
the thing with mortadella is that yes
he does to come at a temperature here in
the heart like everything that is cooked
like a roast beef you have to be a
certain temperature exactly 52 degrees
for the roast beef and got 75 for a
mortadella Terrestrial Celsius and of
course to avid properly cook it you need
a long long day about 24 hours
is there money for our while yes
we have our maestro breakfast one affair
the smelled everyday in here is
absolutely incredible it literally pulls
you right in off the street their hands
you see the display yes
so shit silly Oh in a whole disp like
that
yes this is these the back don't you
boil it and then you press it and then
it's Bolognese popcorn come out there
Wow see Shirley - Shirley
yes Dan fried right back
YUM
what a complex davide incredible in this
area and they go to the Osteria disorder
before you go there Stefan
Ready Set pineapple buona sera
we were just in Palermo we're at Osteria
del Sol light which is the place to come
it's byom bring your own neat and
they'll bring you the wine and beer it
is fabulous this is a local institution
it's been here forever since the 1400s
and you've got to check it out
this one was the bar of a very famous
restaurant here in Bologna it's called
the Rodrigo how what about Y is here
because they played cards the two owners
we play if I if you win my bar comes in
your if I win your bar comes in my place
ah steady the sole and the owner won so
Rodrigo now is here they were people
know that that these morning the bar
coming going in Wow our games are
serious here in Bologna yes truffle that
the season for transfer awful season
white truffle white truffle what a Sarah
this is the real truffle these are white
truffles white truffle yes then you take
a brush you work with the brush and then
you shave it
look at those truffle Wow oh my gosh
it's heaven a little place well this is
a little place with big flavors and big
scent incredible ciao
good I'd say a meal a
it's amazing it's a beautiful life it's
a beautiful culture and when you're in
Vilonia stop by and see Davide and come
to see Moni for the most incredible
experience you will not want to miss it
Davide thank you good night Amelia this
is our press from the region from
Bologna I know Bologna is really famous
for salami mortadella specially and
that's why we have a know made
mortadella and the know made salami Rosa
salami rows are the pink salami
it's not a salon is just name there's a
different way to make it the same parts
of the pork but to make what allows the
mix machine this one is an Endicott one
it's less spice it more delicate taste a
reminder roast then we have culatello
from zobelle low and parma ham 24 miles
agent now the one meat that I've yet to
try here in Bologna is the culatello
which is not the prosciutto that we all
know and love it is very different in
this culatello it's a different process
to make it in and it looks so good why
fat
but it is fat you love it's so good so
the parmigiano with the balsamic is
something that you do here in Bologna
you have the saltiness of the parmigiano
with the dryness of the cheese and then
you have that bitter sweet balsamic on
top together it's gonna be a pop of
flavor in my mouth you get the balsamic
immediately on your tongue and the
finish that pungent sharp salty
parmigiano cheese outstanding what a
combination
this looks fantastic and it smells even
better I wanted to take this he's needed
Italy off the pan when I was in the
kitchen earlier and now I got my shot
on a cold wet and rainy day this bread
hits the spot it has the saltiness of
the prosciutto in here with the very
soft dough and the crispy crunchy crust
on the outside this is a bolognese head
out of this world to the Tim this is
tomato yeah from the suitor eataly
region and then this is a traditional
focaccia I would love a piece of each
can I get that thank you
Wow two and a half euros for that
incredible focaccia done deal now what
are the things that I wanted to try is
what I saw earlier in the kitchen again
and that is the folk gotcha
and the key mark Asian is the dimple in
the dough and this smells like heaven
soft and warm just a little bit of olive
oil it's beautiful another specialty
bread here at Simoni is the tomato
focaccia which you can see here again
the beautiful dimples the soft dough
right there with the tomatoes dotted on
top roasted walk on the Bologna
the flavors are simple you can taste the
bread you can taste the roasted tomato
that's it that's how it should be this
is a porchetta roasted pork then we have
carne Salada and brizola they are made a
bite here both are beef yeah exactly
if there were two things left in this
burl for me to eat one would be
mortadella the other porchetta so when I
saw this in the shop here at Simoni I
had to have it and it is fork tender so
you know it's gonna be good this melts
in your mouth literally and it tastes
like almost like the consistency of a
custard it is creamy and rich but savory
little saltiness and there robust flavor
of the pork out-of-this-world delicious
another favorite meat of mine is Brazil
Oh which is not easy to find back in the
u.s. unless you come from an area with a
lot of different ethnic foods and
neighborhoods this is delicious
it's beef and it's smoked and it's
really good
now the opposite of the brizola here is
the carne that we were told about here
and it is the unsmoked version of the
broselow and it is beautiful literally
looks raw Peggy got my finger and going
down fast
and it tastes pretty darn rock it's
delicious it's smooth it's cool Simoni
is a place you got to come to Bologna is
Italy's hidden gem a food scene that
must absolutely be discovered by every
foodie for me it's been a complete
surprise and a delicious experience
