You could also maybe try drizzling them with saba.

Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.

It is a concentrated syrup of grapes which is obtained from the fresh must of white or red grapes; variants include "mosto cotto", "vino cotto" or "miele d'uva". The must is poured in a copper pot together with some whole walnuts which, by turning during the slow boiling, help the must not to stick to the bottom of the pot. The saba is ready when it is reduced to one third of its initial quantity.

It is very sweet and keeps well due to the sugar content.

Ive been making this recently as well. I use corn starch instead of potato starch though.

No, that has been my experience, as well. I think it makes for an interesting sandwich bread, though.

This is a stupid argument. If you have eyes you can see it’s belly meat.

I've had Smurf before. It tastes very Smurfy. The trick is to Smurf it low and slow in a cast iron Smurf. Just season it with a little Smurf and pepper and you're good to go.

My point was more that you can't say American bacon is always belly, because there's always the chance that it isn't. The sort of food they slipped horsemeat into isn't the sort I'd go near, but the bottom line is, companies selling/producing food are as prone to cutting corners as any other.

The fried halumi is a patrician choice.

Ha yes. Smoked salmon

My zio told me it’s half pecorino and half parmigiana. But like many things, it can vary slightly from town to town. But a little pasta water to the mix was definitely a noticeable change, especially when I made the pasta from scratch.

Do you have any grey pupon?

Where'd you manage to get Smurf meat? Gargamel's deli or something?

Blue rare steak

It's more than just adding yolks, some eggs are just more of an intense orange. If your yolks are pale, no amount of them will give it the right orange color.

I want to dive into this gorgeous pot of soup. 😋 Yum!

You don’t know what you are talking about. If you mix up horse meat and pork belly that’s on you.

Great dish. The sharp flavors make the dish a solid choice.

Good point, pancetta over here is usually unsmoked, just cured, like guanciale (although in the UK bacon is available smoked or unsmoked)

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I'd recommend avoiding absolutes when it comes to food, turns out some of us were eating horse meat for quite awhile over here and I doubt the US food standards are much better than ours.

Always belly.

Bacon is smoked.

Nothing particularly special

Duck fat, salt/pep, oven @ 450 for like 10 minutes & maple syrup toss before plating

I'm certainly no expert in these things, but my basic understanding is pancetta is closer to guanciale in taste, texture and fat than normal bacon, but I'd imagine normal bacon is fine provided it's not ridiculously thinny sliced and cut into chunks. I'm from the UK but from what I've heard, American bacon would probably work better than our bacon as its usually belly, not loin.

How'd you cook the sprouts? They've kept their green colour but still got a good sear.

When I read these words, I look. I think. I up vote. And then I add things to my shopping list.