Ed's Review Veni. Vedi. Edi
. I came. I saw. I ate. I opened my freezer this morning and saw it there. A beautiful chunk of pancetta. Aloud, I said, "I need to eat that." Hard to believe, but my body must have been craving salt and fat. Some people refer to pancetta as "italian bacon." I'm not sure about that, but this salt-cured pork belly is seasoned with nutmeg, pepper, fennel, dried ground hot peppers, and garlic. It is then rolled into a tube shape and hanged to dry for three months. Sure, I could have eaten the pasta and pancetta by itself, but I figured the added zucchini would be a good hedge. Delicious. Buon appetito! Edwin Garrubbo P.s Check out our wine pairings
for this dish.