In no particularly order.
Black Truffles
- Aceto balsamico tradizionale di Modena
- Dry-aged (at least 30 days), well-marbled rib eye, cooked barely medium-rare
- Parmigiano-Reggiano stravecchio
- Foie gras prepared au torchon
- Sashimi of fatty bluefin tuna belly (toro)
- A high-quality olive oil
- Crispy duck confit (confit de canard) with pommes sarladaise
- A homemade mole poblano
- A dish with copious amounts of black Périgord truffles
- A dessert made with copious amounts of high-quality vanilla bean
Nearly everyone has had Parmesan cheese, balsamic vinegar, olive oil, steak. But the difference between the mass market and the artisan is night and day.
What is on your list?
You are absolutly right, except for the truffles, I hate the smell, I would exchange these against „Lentilles Vertes“, these are green lentils from Le-Puy-en-Velay in France. Join them with a good olive oil (This is my favourite: http://www.frantoiofranci.it/villamagra.html) and you are in heaven.
ReplyDeleteIf you are that crazy about original food, you should really join us in the SlowFood Movement: http://slowfood.com/
Michael -- sorry you don't love truffles. They are without peer, to be sure.
ReplyDeleteI agree about Le Puy green lentils. Delicious.
handmade (in molcajete) guacamole
ReplyDeletecineto: Homemade guacamole almost made the list! It is my #11.
ReplyDeleteI love it, particularly with homemade yellow corn tortillas.
A good list there. I would add fresh mozzarella di bufala. A completely different experience than fresh mozzarella made with cow's milk. Sadly it does not travel well, and I've never found a good vendor in north america.
ReplyDeleteAaron, thanks for the comment.
ReplyDeleteI have to agree, mozzarella di bufala is delicious.
In fact, I did a brief post on mozzarella.
I have actually had good luck with the cheese imported directly from the Campania cooperatives (they come in small clear plastic tubs), but I agree that fresh is best.
One excellent North American producer (and the only I know of) is Bufala di Vermont. Very good, with strong grass notes, and farm-made. Check it out if you have not.
Best, Robert.