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(book, Joyce Goldstein, Fran├žois Vecchio, John Piccetti)

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h4. From the publisher

The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsmanship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range of offerings. 

This primer includes descriptions to help tell the difference between prosciutto and pancetta; a guide for selection, slicing, and storing salumi; serving suggestions; and wine pairings to help create a complete dining experience.

Panini with Goat Cheese, Arugula, Roasted Peppers, and Salame
Pastuccia (Polenta with Salumi and Raisins)