EATING MORE ITALIAN SNACKS. Three things about this video: 1) no you don’t “cook Porchetta“ for a day. I meant to say the prep process takes about a day. 2) I learned this thing from a cook - at a restaurant years ago where if you close your lips press your tongue to the roof of your mouth and exhale through your nose the flavor of whatever you’re eating is kind of intensified. If you’re eating things like charcuterie, - especially even after you’ve swallowed the food, I find if you do this, you can actually re-awaken your palette a little bit. So that’s that weird noise I’m making… 3) I love San Carlo chips. They are among the world’s elite crisps. Definitely in the GOAT conversation as far as total range of products go.
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