Christopher Thompson
Coda di Volpe | Chicago | May 2018
FEATURED DISHES
Sopressata Napoletana, Calabrese, and Finocchiona; Filetto, Coppa, Black Pepper Lonza, Bresaola, Marinated Olives, Pickled, and Roasted Cauliflower
Grilled Octopus, Potatoes, Celery, Oven-roasted Peppers, and Senise Chile Emulsion
Mortadella e Pistachio Pizza: Mortadella, Pistachio Pesto, Buffala Mozzarella, Caciocavello, and Basil Buds
Trombette, Tomato-Almond Pesto, Fennel Sausage, Almonds, Basil, and Caciocavallo Cheese
Photography by Alexa Bendek
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