At Formaggio last night, I was looking at the hard meats case, and for 27 bucks or so a pound, they had the salamis made by Mario Battali's father, out in Seattle.
Anybody had them? Is there any way to justify the price or is it mostly father-of-celebrity hype?
(BTW, I settled for a mere four ounces of a twelve buck sopressata instead...)
Updated 2 years ago | 13
Updated 1 year ago | 0
Updated 5 days ago | 28
Updated 15 days ago | 34
Updated 1 day ago | 71