{"id":3209,"date":"2016-09-05T23:15:44","date_gmt":"2016-09-06T03:15:44","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=3209"},"modified":"2016-09-06T01:39:54","modified_gmt":"2016-09-06T05:39:54","slug":"finocchiona-salumi-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/","title":{"rendered":"Finnochiona Salumi Pizza"},"content":{"rendered":"

Sweet. \u00a0Tangy vinegar. \u00a0Red Wine. \u00a0Pepper (big pepper!).\u00a0 Sweet salt (sweet sweet salt!).\u00a0 Fennel.<\/p>\n

\"_MG_6417\"<\/a>

Atsa da pizz!<\/p><\/div>\n

What am I talking about? \u00a0I am writing this while\u00a0savoring a Finnochiona Salami\u00a0<\/em>from Salumi Artisan Cured Meats<\/strong> <\/em>in Seattle.\u00a0 I mean this: it is performing a circus act\u00a0with my taste buds! \u00a0To my palate this salumi<\/em> reveals a balanced explosion of sweetness that starts\u00a0with a juicy red wine richness and then reveals a sweet vinegar taste, that is then met with strong, and welcome, intense pepper notes. \u00a0As I begin to wonder about it, that is the moment\u00a0the salt shows it’s sweet (really) presence! \u00a0You’re enjoying all of these flavors and wondering where the salt is – it’s a salami! \u00a0That’s when it comes sweet sweet salt! \u00a0Finally, you can sense — almost more through the aromas — the fennel seeds — aka finnocchio<\/em>.<\/p>\n

My son was just up in Seattle and he followed through with my recommendation to visit Salumi Artisan Meats<\/em> for lunch. \u00a0It didn\u2019t take too much convincing. When he was a little boy we spent hours watching Mario Batali’s “Molto Mario”<\/em> show together. \u00a0He used to ask me if there was any way I could get the two of us to be guests on the show. \u00a0As we watched each episode he kept coming up with new angles to get Mario to take us. \u00a0I eventually had to tell him that the show was in syndication and was no longer being filmed.<\/p>\n

\"_MG_6350\"<\/a>

Check out the peppercorns which are quite aptly “peppered” throughout the salami. Such a wonderfully fragrant salami with many flavors that all come together so well.<\/p><\/div>\n

Mario\u2019s cooking has always been on Owen’s radar. We would watch the shows and declare that’s what we’re having for dinner, and then I would set out to try to reproduce it for us all at home.\u00a0\u00a0I also have food-teased Owen over the years while traveling to New York for work as in: Text<\/strong> —\u00a0 Hey Owen guess where I’m at? \u00a0Mario Batali’s restaurant – LUPA!<\/em> \u00a0Owen is almost 18 now and is working on building the case that\u00a0I owe him a road trip to NY on an eating adventure to make up for all of the food taunting!\u00a0 The trip is long overdue for sure….<\/p>\n

It didn’t take much to talk him into punching up an Uber to make\u00a0his way across to Salumi Artisan<\/em> to visit Mario Batali\u2019s family salumeria.<\/em> \u00a0I told him to get the sample platter of cooked meats as well as a platter of the cured meats. \u00a0Owen and his friend ended up getting the last sandwich of the day but, kindly enough, he didn’t food-tease me with texts of his conquest!<\/p>\n

\"_MG_6368\"<\/a>

Before going in the oven it looks good already — beautiful ingredients make beautiful pizzas!<\/p><\/div>\n

 <\/p>\n

I asked him to taste some of the salamis and pick his favorite to bring home. \u00a0He and his friend agreed the\u00a0Finnochiona Salumi<\/em> was the one, and they had instructions for me; or, rather a request for me to make them some pizza with this salami: \u201cWe\u2019re gonna-make-a-pizz!\u201d<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

THE PIZZA:<\/strong><\/p>\n

– Classic Neopolitan Dough. *Recipe Link<\/a>
\n– Peter\u2019s Hand Crushed Tomato Sauce w\/Bianco DiNapoli Tomatoes *Recipe Link<\/a>
\n– Fresh Mozzarella
\n– Finnochiona salumi<\/em> — thinly sliced\/shaved and, or torn into smaller pieces
\n– Extra Virgin Olive Oil
\n– Lightly dressed Arugula (see below)*
\n– Fresno Chilies thinly sliced (*Optional)<\/p>\n

\"_MG_6375\"<\/a>Just as this salumi<\/em> is balanced with flavors, we want this pizza to be about the balance between the ingredients. It\u2019s all about the salumi<\/em> on this pizza, but there are some killer ingredients that are also part of this. The simple sauce that I made with Bianco DiNapoli<\/em> tomatoes is amazing and can be done even simpler by just using the tomatoes themselves with nothing else. Try to use just enough fresh mozzarella so that you taste that milky creaminess, but not make this pizza all about the cheese. \u00a0Place just enough salumi —<\/em> and then a little more — around the pizza to your appease your taste imagination. \u00a0Drizzle with olive oil and, then, into the oven this goes.<\/p>\n

\"_MG_6391\"<\/a>

A little lightly dressed arugula (olive oil, and sea salt, maybe a dash of vinegar) to top this off adds a nice cool layer with some peppery freshness that is inherent in the arugula.<\/p><\/div>\n

When it comes out of the oven place some of the lightly dressed arugula over the top and, alternatively, add some thinly sliced chilies for a little pop. *The arugula is dressed with olive oil and sea salt. I would also try a hint of a good vinegar, as well, as an option.<\/p>\n

This was delicious. \u00a0The warm crust sets the base note and I think the first thing you notice biting into this pizza is the sauce, which is really just the tomatoes, and it is\u00a0just a beautiful flavor. \u00a0It’s a balanced sweetness\u00a0is how I would describe it. \u00a0Then you may feel the milky creaminess of the soft warm mozzarella rolling across the roof of your mouth. \u00a0Next comes the salumi<\/em> flavor – now a little crispy perhaps where the edges are super thin which makes the salt come, followed by the richness of the pork with the deeper wine notes, and then, POP, comes the pepper! \u00a0The relatively cool arugula that tops the pizza is first felt on the roof of the mouth as you take the bite, but not until you are chewing the whole bite do you then get the peppery herbiness of the arugula. \u00a0It may not come at you with every bite in that order, or in each bite, but this pizza is a great example of what makes the Finnochiona salumi<\/em> so good – it’s a balanced dance between so many good flavors that it becomes something more cohesive – the whole is more than its individual parts.<\/p>\n

Enjoy!!<\/p>\n

\"_MG_6425\"<\/a>

I made two of these pizzas. I couldn’t help but add just a few thinly sliced fresno chilies to give it some additional pop. Very nice!<\/p><\/div>\n

*Owen’s friend Jake couldn’t make it over for this, but Owen was happy to eat a double share of the pizza.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sweet. \u00a0Tangy vinegar. \u00a0Red Wine. \u00a0Pepper (big pepper!).\u00a0 Sweet salt (sweet sweet salt!).\u00a0 Fennel. What am I talking about? \u00a0I am writing this while\u00a0savoring a Finnochiona Salami\u00a0from Salumi Artisan Cured Meats in Seattle.\u00a0 I mean this: it is performing a circus act\u00a0with my taste buds! \u00a0To my palate this salumi reveals a balanced explosion of sweetness that starts\u00a0with a juicy red wine richness and then reveals a sweet vinegar taste,…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":3230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[138],"tags":[120,243,245,244,246],"class_list":["post-3209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brads-corner","tag-arugula","tag-finnochiona-salami","tag-mario-batali","tag-salumi","tag-salumi-artisan-meats"],"acf":[],"yoast_head":"\nFinnochiona Salumi Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Finnochiona Salumi Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Sweet. \u00a0Tangy vinegar. \u00a0Red Wine. \u00a0Pepper (big pepper!).\u00a0 Sweet salt (sweet sweet salt!).\u00a0 Fennel. What am I talking about? \u00a0I am writing this while\u00a0savoring a Finnochiona Salami\u00a0from Salumi Artisan Cured Meats in Seattle.\u00a0 I mean this: it is performing a circus act\u00a0with my taste buds! \u00a0To my palate this salumi reveals a balanced explosion of sweetness that starts\u00a0with a juicy red wine richness and then reveals a sweet vinegar taste,...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-09-06T03:15:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-09-06T05:39:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2016\/08\/MG_6391.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"853\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/\",\"name\":\"Finnochiona Salumi Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2016-09-06T03:15:44+00:00\",\"dateModified\":\"2016-09-06T05:39:54+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Finnochiona Salumi Pizza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Finnochiona Salumi Pizza - Pizza Quest with Peter Reinhart","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/","og_locale":"en_US","og_type":"article","og_title":"Finnochiona Salumi Pizza - Pizza Quest with Peter Reinhart","og_description":"Sweet. \u00a0Tangy vinegar. \u00a0Red Wine. \u00a0Pepper (big pepper!).\u00a0 Sweet salt (sweet sweet salt!).\u00a0 Fennel. What am I talking about? \u00a0I am writing this while\u00a0savoring a Finnochiona Salami\u00a0from Salumi Artisan Cured Meats in Seattle.\u00a0 I mean this: it is performing a circus act\u00a0with my taste buds! \u00a0To my palate this salumi reveals a balanced explosion of sweetness that starts\u00a0with a juicy red wine richness and then reveals a sweet vinegar taste,...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2016-09-06T03:15:44+00:00","article_modified_time":"2016-09-06T05:39:54+00:00","og_image":[{"width":1280,"height":853,"url":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2016\/08\/MG_6391.jpg","type":"image\/jpeg"}],"author":"Brad English","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Brad English","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/","name":"Finnochiona Salumi Pizza - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2016-09-06T03:15:44+00:00","dateModified":"2016-09-06T05:39:54+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/finocchiona-salumi-pizza\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"Finnochiona Salumi Pizza"}]},{"@type":"WebSite","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website","url":"https:\/\/www.fornobravo.com\/pizzaquest\/","name":"Pizza Quest with Peter Reinhart","description":"A journey of self-discovery through pizza.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018","name":"Brad English","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","caption":"Brad English"},"description":"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.","url":"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/3209"}],"collection":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/users\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/comments?post=3209"}],"version-history":[{"count":4,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/3209\/revisions"}],"predecessor-version":[{"id":3279,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/3209\/revisions\/3279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media\/3230"}],"wp:attachment":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media?parent=3209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/categories?post=3209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/tags?post=3209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}