Screw Folger’s: the best part of waking up is salumi in your face. And here, Adam Leonti, the chef de cuisine at Vetri Ristorante in Philadelphia, shows you how to do it. Two tricks we picked up: first, flavor your wine with aromatics (garlic and peppercorns), but get rid of them before you cure your meat in it (so you don’t get mouthfuls of garlic and peppercorns). And second, measure everything by weight — it’s more accurate that way. Now go make yourself some darn salumi.
Have a tip we should know? firstname.lastname@example.org