Jon McDaniel
Coda di Volpe | Chicago | May 2018
FEATURED PAIRINGS
Sopressata Napoletana, Calabrese, and Finocchiona; Filetto, Coppa, Black Pepper Lonza, Bresaola, Marinated Olives, Pickled, and Roasted Cauliflower paired with Nerello Mascalese, Murgo Brut Rosé, Mount Etna, Italy, 2014
Grilled Octopus, Potatoes, Celery, Oven-roasted Peppers, and Senise Chile Emulsion paired with Code di Volpe, Amineo, Beneventano, Italy, 2016
Mortadella e Pistachio Pizza: Mortadella, Pistachio Pesto, Buffala Mozzarella, Caciocavello, and Basil Buds paired with Inzolia, Grecanico, Azienda, Terre Siciliane Rami, Cos Rami, Italy, 2015
Trombette, Tomato-Almond Pesto, Fennel Sausage, Almonds, Basil, and Caciocavallo Cheese paired with Nerello Masacalese, Tenuta delle Tere Nere, Calderara Sottano, Etna Rosso, Italy, 2015
Photography by Alexa Bendek
