click to enlarge
-
desogos.com
-
The Spaniards: Iberico (18 mos.), Serrano (18 mos.), Lomo (18 mos.)
I was quite enamored with La Ciccia spinoff La Nebbia when I
reviewed it back in March, though I did wish you could order assorted salumi instead of just one version at a time. Now we're in luck! There are three new salumu plates on the menu, all highlighting a different region.
click to enlarge
-
desogos.com
-
The Italians: Prosciutto di Parma (18 mos.), San Daniele (18 mos.), speck, and coppa.
La Nebbia has three salami flights to start: The Spaniards ($24), with Iberico (18 mos.), Serrano (18 mos.), and Lomo (18 mos.); The Italians ($21), with Prosciutto di Parma (18 mos.), San Daniele (18 mos.), speck, and coppa; and a Ferrarini Salami plate ($14) with Piccante, Parma, and Emilia.
The restaurant has also introduced a wine-to-go program, which is great news, because they have an excellently curated, pretty affordable assortment of hard-to-find Italian wines. There are also 15 other new menu items, including semolina gnocchi, tuna tartare, and basil panna cotta.
Here's the new menu.
Though its pizzas, pastas, and so on are uniformly pretty excellent, La Nebbia's strongest suit is really its meat library. Here's how impressed I was with the cured meat earlier this year:
The cured pork at La Nebbia comes in thick, supple, deep-red curls, a generous ribbon of pure fat running along the side that dissolves on the tongue. I tried a slice of 24-month aged prosciutto from Parma, the Italian region famous for it, and was blown away by its roundness, depth, and maturity — it made supermarket prosciutto seem like plastic in comparison. And then there was the jamon de iberico from Spain, widely agreed to be some of the best cured pork in the world, made from a special breed of black pig that only eats acorns and imparts the nuttiness into its meat. At $24 for five slices, such decadence doesn't come cheap. But boy, it was worth getting that close to greatness at least once.
click to enlarge
