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