Words : Sara Porro

Bisceglie is the tail of Milano underground red line. 

Today - a mid december day - trying to draw the line where the city fades into the country line becomes even more difficult because of the fog...

... Ten kilometers further, the rural scenery finally taking over ...

Here I meet Davide Oldani, chef and owner of Michelin starred restaurant in Cornaredo, and Andrea Pasini, one of the owners of Salumi Pasini. 

For Salumi Pasini chef Oldani will produce a semi-artisanal range of cured meat, very local, starting from the same name of products..

... Chef Davide said: "Traditions and roots are very important to me, and that is why i'm so attached to this recipe: it reminds me of my childhood and my dad. Nevertheless, there has always been something that did not fully convince me: the intence presence of garlic and the acid touch of vine led to a slightly too rude taste..."

 

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