On Tuesday, New York Times columnist David Brooks published a column to let us know, per usual, that America is in decline. But in delivering his account of a recent lunch, Brooks took the opportunity to publicly expose an acquaintance for her educational shortcomings and unfamiliarity with fine, cured meats. The offending paragraph, in full:
Recently I took a friend with only a high school degree to lunch. Insensitively, I led her into a gourmet sandwich shop. Suddenly I saw her face freeze up as she was confronted with sandwiches named "Padrino" and "Pomodoro" and ingredients like soppressata, capicollo and a striata baguette. I quickly asked her if she wanted to go somewhere else and she anxiously nodded yes and we ate Mexican.
Regardless, and in possession of several college degrees, my coworkers and I have enjoyed dozens, hundreds, of Italian sandwiches over the years—without necessarily knowing what makes them taste so damn good. So I reached out to Casey Lane, chef/co-owner of New York's Casa
- Soppressata is an Italian dry-cured salami—the most common and famous of the salumi. Variations are found throughout Italy, usually growing spicier as you go further south.
- Prosciutto is the mother of all cured ham. Salt and time and properly raised hogs are the only ingredients in one of the most amazing food items in the world.
- Mortadella is the predecessor to the American bologna sandwich. My personal
FIRST TIME AT A NEW SHOP? TRY THE "GODFATHER."
Always start with having a Godfather, a
VEGETARIAN? THE "POMODORO" IS A SAFE BET.
Pomodoro is typically a vegetarian sandwich with tomatoes as the main ingredient. In the peak of summer, this a great option for vegetarians and carnivores looking to have a lighter lunch.
AND DON'T SKIMP ON THE CAPICOLLO!
Also known as coppa, this is arguably the finest cut of meat on a hog. Coming from the upper shoulder, this muscle runs from the end of the loin into the neck and has beautiful marbling. Traditionally it is spiced with chile, black pepper and allspice and
This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.