Author Archives: Alina

DI PALO’S

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ocal spot for Manhattan’s residents., we are able to visit various locations and we were fortunate to learn a lot about Italian cuisine . Di Palo’S was a great experience of a local spot which is distinguished to a specific area and specific nationality. This store is specializing in Italian meats and cheeses. In order to get some fresh “HOMEMADE” sausages or mozzarella cheese, you have to spend good 15 to 20 minutes in line, and < in my opinion, it will worth it. As for me, I loved their variety of cheeses and homemade meats. the only downside, is a wait time.

Ukrainian Salo(Lard or Pork Fat), Passion Fruit, Pear-Chesnut Tart

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I am Ukrainian, but believe it or not, I tried Salo for the first time 3 moths ago and I did not regret that I have waited for so long. Salo it is white pork fat, usually cured with only salt, sometimes smoked. Ukrainians serve it cold with garlic, peppers, pickles or hot mustard. I don’t like fatty foods, that’s why I haven’t tasted this Ukrainian delicacy for so long. I had it at one Ukrainian party, Salo by itself does not have very distinctive taste, it was enhanced by garlic puree and hot mustard, at the begging it was very gooey and stinky, after I chewed it for a little bit, it started to soften and to melt in mouth. Knowing the fact that I am eating raw pork fat, I had a hard time swallowing it. it was one of the worst food experiences in my life, I will never eat this Ukrainian delicacy.

On my resent trip to Philadelphia, PA I was fortunate to visit French Bistro, called Parc. We had a great dinner followed by an amazing dessert. I chose Pear-Chestnut Tart, it was served with salted caramel ice-cream. The server explained that this dessert is considered as a French classic and usually served in fall. This dessert really looked like a culinary masterpiece. The crust was so crunchy that you could hear it breaking under your fork, it was filled with spicy poached pear, slightly caramelized on top. Smooth and creamy chestnut cream complimented the whole composition and salted caramel ice-cream added that real autumn feeling.

I have tasted different desserts, sauces, cocktails made with passion fruits, passion fruit purees, or some artificial passion fruit additives, but have never tasted an actual fruit. This summer I ha a chanced to taste it in Dominican Republic. it looked very appealing t the eye, had smooth purple skin, below it had cottony white peel with yellow jelly with lots of black seed. I never thought that this fruit can be so aromatic, it smelled citrusy and fresh. I heard that this fruit is sour, but I didn’t realized how much sour it was. The jelly inside was very slimy, tart and zesty. I will definitely taste this fruit again.

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