In my second review, I am doing a dual review for two of Volpi’s newest products. Actually, it’s the same product made with two different flavorings. When I was offered Volpi’s wine salami I had to think about it before offering to do the review. Even though I am certain that everyone has the ability to appreciate wine if they find the one that is right for them, when it comes to me I have not found that wine yet. So, I had to consider taking something that I knew that I may not like.

I agreed to do the review because I was curious of the taste and I realized that if I am not a wine fan and they did appeal to me then they might appeal to other people who are not fond of wine. When I received the wine salami they arrive in a thick colored, wrapping paper with the name of the wine on the cover. For white wine lovers you have Pinot Grigio and for red, you are offered Chianti.

I tried both options and then gave some to Dominick because while he is a little more receptive to wine than I am, he doesn’t drink it often. The one thing I was looking for was how powering the wine taste would be, if at all. I am a huge salami lover so I didn’t want something that would take away that pungent, zesty taste. I wanted salami with extra flavor, not a new flavor.

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This sounded so good I couldn’t resist sharing it with you. I am a sucker for cheesecake, not to mention the mix of chocolate and peanut butter. This is offered on the Kraft website under their Halloween recipes and it looks just marvelous.

If you try it out, let us know how it goes!

REESE’S Chocolate Peanut Butter Cheesecake
Ingredients
1-1/4 cups graham cracker crumbs
1/3 cup plus 1/4 cup sugar
1/3 cup HERSHEY’S Cocoa
1/3 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips, melted
4 eggs
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I have not been keeping up with The Next Iron Chef as much as I would like. I watched part of the first episode and then I ended up missing all of the future episodes to date. It’s more of a busy/work thing on my part rather than lack of interest. However, I am planning to take some time this weekend and catch up.

If you do not have Food TV in your area or you don’t have cable and you want to see the show, all you need to do is hop over to Food Network’s website to check outThe Next Iron Chef. Right off the Next Iron Chef page after the banner of the contestants, there is a section called Next Iron Chef Videos.

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Recently I was in contact with Volpi Foods and they were nice enough to send me a small selection of their goods. I originally became aware of Volpi because I saw them on an episode of Food Network. However, when I told a friend of mine that works in a local restaurant that I would be getting some products for review, he told me that the restaurant often ordered their products and that I would be in for a real treat.

I gave the company an idea of what I would be interested in and their Dry Salamini was one of three things I received. It arrived with some other products and a handy folder that included various recipes that I might want to make at some point with these fine Italian meats.

Volpi’s Dry Salamini is inspired by Emilia-Romagna. While the product is essentially salame, the salame is made by only using the freshest pork and a light seasoning of garlic and cracked pepper. From there the salamini is naturally dry cured, which results in a flavorful and zesty taste.

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