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