I hadn't been to Sunday #brunch at The Grape in years, and I'm glad I remembered it. This was an excellent #frittata full of pancetta and oven-dried tomatoes; a bit of spinach, caramelized onion, and Parmesan; and a ton of goat #cheese I smeared on top.
N'duja ready to bring some heat in July. Personally imported Calabrian pepperoncini give it a lovely kick. Cold smoked for 6 days and hung to slightly dry for 4 weeks. Burns so good. #charcuterie#nduja#nostalgia