Trattoria Al Vedel

It doesn't look much from the front, and the name is even more unassuming.

Fom very humble beginnings at the end of the 18th century, Trattoria Al Vedel ( http://www.alvedel.it/ ) has been the centerpiece of the Bergonzi family, and has evolved from a general store to one of the most traditional and yet progressive restaurants in the Parma region.

This is the site of my current internship. I have been working here since the end of January, and I am loving it. The hours are long, and so is the work, but it is good work - lots of learning and lots of practice - exactly what I have been expecting.

If you were a diner here, this is a little of what you would see:

The dining room... (Click me...)

The Cantina (Wine Room)...

One of the "Natural Resources" of this restaurant is their very own Culatello. In fact, nearly all the salumi (cured meats) that are served here are made here. Culatello is arguably the King of Salumis (and I have no doubt that fistfights will start over this argument). But one bite may have you converted.

I'll write about Culatello in another post, as it deserves its own time. But for now, enjoy this thought: a thin slice of Culatello, butter from the same milk that produces Parmigiano Reggiano cheese on a slice of freshly baked bread, leaving you with an incredibly sweet saltiness and a delicately silken chew.

(Click me!!)

This is a collection of the salumis at Al Vedel: Culatello, prosciutto, salami.... Yummmm...

The Cheese Trolley - more on this later. For now, you cheese crazies will just have to wait ...

(Click me....)

And here are some of the main courses (Secondi in Italiano). I start with these because my internship started at this station.

Lamb... Hmmmmmmm........

Guancia (Veal Cheek) - braised until you can cut it with a spoon...

Strisce di Seppia (Strips of Cuttlefish) - this is a lot like squid...

I'll go more into these dishes later...

But now I gotta eat my lunch!!!!

Stay Tuned!!!!!