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As Italy prepares to host the Winter Olympics in the Dolomites, I traveled to Trentino to document how some of its most traditional foods are made. In this episode, I visit Fratelli Corrà, a fifth-generation butcher, to learn more about speck and other iconic Alpine cold cuts in the Dolomites.
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Some travel and access for this trip were provided with the support of Dolomita, who assisted with local outreach and research.
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Visit
https://www.fratellicorra.it/
00:00 Meet the Corrà cousins, fifth-generation butchers and charcutiers
01:38 Speck vs. prosciutto: how the same cut of meat creates completely different products
03:13 Salting and adding spices with Luca: the speck method
05:55 Why low-temperature smoking preserves the quality of the meat
07:59 Inside the aging cellars with Federico
09:23 Kaminwurst, coppa, mortandela, and other traditional Alpine cured meats
13:01 Opening an 8-month-old speck with Pio + tasting
16:48 More traditional products from Trentino and the Austro-Hungarian influence on the Dolomites
21:50 Thank you for watching this Olympics special series!
This video is a food documentary part of my traditional food stories series. Subscribe to my channel if you love food and travel
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About me
I’m a journalist and producer with over 10 years of experience covering traditional dishes, food culture, and culinary craftsmanship. Originally from Bari, Italy, and now in London, I’ve built my career exploring how food reflects the identity of people and places. On this channel, I document iconic foods, meet local producers and artisans, and explore the relationship between land, culture, and cuisine. Previously, my work featured on Business Insider’s Regional Eats, So Expensive, and Food Tours.
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28 Comments
Learn Italian, Spanish, and many more languages for 7 days FREE at Lingopie! https://learn.lingopie.com/claudiaromeo
Watched all of this series. You do a fabulous job with content and editing.
In 2022 I spent one week in Val di Non as part of long cycling adventure in the Dolomites and Alps, in Sfruz right next to Smarano. Wonderful landscapes, food, and Airbnb hosts. Worst part was the 10km long climb back to the town from the main road in the afternoon heat. Nothing that couldn't be fixed with a few recovery cold pints and a night of good sleep at 1,000m altitude. Finding hidden gems like this is one of those little rewards when you travel on a budget and filter holiday apartments by price from low to high.
Really envious, these all look and sound great from the description. Also cool to see the careful butchering and getting the history lesson about what drove different preservation methods. Thanks for another excellent video.
10:27 viene chiamata ''pimatura'' non '' più matura'', riferendosi al piumaggio degli uccelli.
Ti prego si dice spéck non spèck per piacere, te lo dico da trentino! ed è piumatura da piuma non più matura da maturare. Grazie del contenuto!
Claudia, your videos are interesting and informative. This one makes me want to start making some salumi. My people are from the Cilento and it is soppressata there. They brag that it is better than prosciutto. Hah! I think I''ll try something with a loin or a tenderloin which are plentiful here, but not of any kind of special, high quality.
Hey Claudia, another amazing video, thank you so much for showing us the world of delicious food from across the globe. Just one thing though, arethe majority of your viewers from the US? In the UK, Spain, France and so on we tend to call cured meats "cured meat", or even charcuterie., charcuteri, xarcuteria etc, never do we refer to this type of product as "cold cuts". Literally, at least in Spain and France it's never cold, and always served at room temp… we love your content; please continue on this path forever and ever! Much love from Catalunya! xxx
Speck is Austrian. Only “Italian” because the South Tyrol section of Austria was given to Italy after WW I
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Hi Claudia, I'm Luca's daughter from the video😊 thank you very much for your wonderful video and bringing up our tradition.
Primo, Gran Pada no, e ora, speck,? Millie grazie, Claudia. Sono contento che tu stia mostrando agli stranieri che il cibo italiano esiste esiste anche al di fuori a dei confini di Parma.😅
Mi piace molto il suo accento, "brez-i-o-la," inveche di "bresch-ola" o "breash-ol" che é cosa che noi sentiamo nel I Stati Unidi.
Butchers meat, wears a ring.
Gross.
Their variety of cold cuts is HUGE! That's heaven.
Incredible views
That was an amazing video. Thank you so much for sharing.
This guy’s passion and dedication to his craft is inspirational. He’s like an artist who’s secretly a scientist, or a scientist who’s secretly an artist.
Speck isn't an "Italian speciality" but Tirolean/Ladin. Speck is today produced on the territory of the italian state only because Italy invaded and occupied those lands in 1915-18.
My mouth is watering just from the title
Speck veramente ottimo il loro!
I loved this series, Claudia! I hope you do some more themed or region-specific series. Such high-quality content, some of the best out there! I will also definitely check out today's sponsor
Speck prepared pork tenderloin or fillet availability in the US?
I'm from South Tyrol (mostly German speaking region just north of where they filmed) and have to say: our neighbors to the south know how to make Speck properly as well! Looks very tasty and well made.
Also the word "Speck" is German and refers to the layer of fat below the skin. Therefore when eating Speck, never remove the white fat, as it's the main thing and very flavourful.
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I loved how you did the ad placement; amazing to see the fourth wall break of you editing at your desk.
Go veg
All these cold cuts look super appetising!