1
3
7
9
2
6
8
10
P
ino Tomini Foresti opened
Dolce Vita Fine Foods with his
wife, Pia, in Sydney’s Kogarah in
1978, after migrating from
Calabria in 1972. Almost 40 years later,
the seventh-generation butcher knows his
culatello from his capocollo (not to
mention every cure and cut in between).
But do you? Tomini Foresti has the
low-down on 10 of Italy’s most essential
cured meats. Pino’s Dolce Vita Fine Foods,
unit 1, 423 The Boulevarde, Kirrawee, NSW,
(02) 9587 4818, pinosdolcevita.com.auA cure for all
occasions
Italy has more salumi than you can shake a grissino at. Sydney’s
guru of cured meats has the low-down on the essentials.
INTERVIEW MAGGIE SCARDIFIELD. PHOTOGRAPHY WILLIAM MEPPEM.
FOOD STYLING LISA FEATHERBY. MERCHANDISING AIMEE JONES