The Campaign for Real Experiences (CARE) Takes Me To Italian Food
A Stand Against the Virtual World
Hesp Out West is based on something I call the Campaign for Real Experiences (CARE), vaguely inspired by CAMRA, the Campaign for Real Ale. More and more, people are finding themselves living in a virtual world—we spend too much time on screens and rely on digital technology for almost everything. There’s even news of a device that will allow you to taste or smell something you see on your screen, like a steak sizzling in a pan. Whatever next? Soon, we won’t need to leave our sofa.
Salamini Italiani alla Cacciatora DOP
I believe that CARE is going to become a thing. As robots take over, we humans will crave real-life experiences—simple, tangible activities that bring genuine joy. Whether it’s a fabulous coastal walk, like the one we enjoyed last week at Zennor, or visiting a bustling food market, these moments will become all the more precious.
That said, there is always a middle ground. It’s not all black and white. Sometimes, new technology can actually enhance an authentic experience—and here’s an example of what I mean…
The Best of Both Worlds: A Digital Window into Italian Food
As a Guild of Food Writers member, I was invited to a webinar focusing on Italy’s traditional cured meats, or salumi. Being a greedy blighter, I was particularly interested because the organisers promised to send out a box of samples.
So, I joined the three webinars on my iPad and found myself engrossed in talks by Augusto Cosimi, from the Consorzio Italiano tutela Mortadella Bologna. Not only was he an expert in his field, but his passion for the subject was infectious. Listening to one of the world’s leading specialists while sampling the sublime, savoury morsels made for a truly immersive experience. I was able to ask questions, learn about the history of these products, and enjoy the flavours all at once. What could be better?
The Italian Delicatessen: A Shrine to Gastronomy
Classic Italian deli in Lucca
Most food lovers will agree that a good Italian delicatessen is a treasure trove. We have some great examples here in the UK, but if you want to see a living shrine to a country’s love of food, you need to visit one in Italy.
Walk into an Italian deli, and you’ll be met with a feast for the senses—
Cured meats like Parma ham, salami, and mortadella.
Cheeses such as Parmigiano Reggiano DOP, Pecorino Romano DOP, and Gorgonzola.
Artisan breads and baked goods like focaccia, taralli Pugliesi, and grissini Torinesi.
Great bowls of olives and preserved specialities, such as sott’olio vegetables (artichokes, mushrooms, and peppers in olive oil) and sun-dried tomatoes.
Shelves stacked with delicacies like tonno in olio d’oliva and bottarga di muggine (salted, dried, and pressed mullet roe).
A vast range of different pasta shapes and rice.
This article as seen in the Western Morning News
I often find myself wondering why every town in the UK doesn’t have a dedicated shop showcasing our own traditional delicacies. Yes, we have Stilton, Melton Mowbray pork pies, Cornish pasties, and Craster kippers, but where are the passionate advocates, the Augusto Cosimis of British food?
Exploring Italy’s Signature Salumi
Mortadella: More Than Just a Pink Sausage
Mortadella
Mortadella is often misunderstood outside of Italy, with some comparing it to Spam. But do not ever let an Italian hear you say that! Mortadella is a work of carnivorous art, requiring high-quality pork, precise fat distribution, and an exacting cooking process. Unlike salami, which is cured raw, mortadella is gently cooked at a controlled temperature, giving it a silky texture and rich, delicate flavour. The best versions incorporate pistachios or black peppercorns for an extra layer of taste.
While industrially made versions have tarnished its reputation outside Italy, in Bologna, mortadella remains a revered delicacy, best enjoyed in paper-thin slices with fresh baked bread or dry crackers.
Look out for the red and yellow PDO label, which guarantees authentic quality. It’s not even hard to find—only last week, I spotted authentic PDO mortadella in a well-known German supermarket in my local town.
Zampone & Cotechino Modena: A Taste of Tradition
Far harder to find in the UK are zampone and cotechino Modena. I’d seen them hanging in Italian delis before, looking like mysterious, dismembered appendages, but I had no idea what they were until Augusto enlightened me.
Cotechino, being fried for my breakfast
Both are seasoned, finely minced pork encased in natural skin, but each has its own character.
Zampone is a deboned pig’s trotter filled with pork stuffing, a dish born of necessity during the siege of Mirandola in the early 16th century.
Cotechino is similar but comes in a more conventional sausage casing.
Both have a rich, almost gelatinous texture—not for everyone, but I loved them. They reminded me of a pink, meatier hog’s pudding.
UK pork delights including Hog’s Pudding
Traditionally simmered for hours, most are now pre-cooked and only need 20 minutes in hot water before serving. In Italy, they’re a New Year’s Eve staple, served with lentils, symbolising prosperity for the year ahead.
Salamini Italiani alla Cacciatora DOP: The Hunter’s Salami
A classic Italian cured sausage, known for its compact size and delicate flavour. Cacciatora means “hunter’s style”, as these small sausages were a staple for hunters needing portable protein.
Made across central and northern Italy, they use finely ground pork, salt, black pepper, and plenty of garlic, aged slowly to develop a mild yet savoury flavour. They’re perfect on an antipasto platter with cheese, olives, and rustic bread.
A Lesson in Sustainability
If I were ever to go vegetarian for sustainability reasons, cured meats would be one of the things I missed the most. But, ironically, they are some of the most sustainable meat products—using every part of the animal, in line with the Italian philosophy of “niente si butta via” (nothing goes to waste).
And all of this, I was able to experience thanks to a truly authentic, yet digitally enhanced, food adventure.
