Cheeky Chef John Coletta

Every December, something strange happens in the concrete canyons of midtown Chicago. Paunchy, grey-bearded men in velvety red and white suits take their places. The smokey, sweet aroma of roasting chestnuts freshen the everyday bouquet of the streets. Gargantuan shopping bags become more prevalent than briefcases. As the holidays descend on Chicago, they transform the entire city into a virtual fantasia of the most cheerful sights, sounds and tastes from around the world.

All of my most vivid holiday memories are of food. Uncles with bottles of homemade wine, grappa and amari. My aunts with cookies and pastries carefully arranged on a variety of serving vessels. My mother with her hand mixed and hand shaped paste tossed with a slow braised tomato ragu consisting of beef, veal and pork. Secret family-made salumi ready to be sliced by my father. How secret, you ask? Put it this way; the Colettas didn’t discuss salumi outside of our family, the way the Corleones didn’t discuss “business” outside of their’s.

Fortunately, I am the proud bearer of these secret salumi recipes. These family salumi are available daily at Quartino. In fact the Salamette, Soppressata and Duck Prosciutto prepared by our skilled culinary staff evoke fond family memories and tradition with each and every tasting. As much fun as it is to shop for presents, it’s often more satisfying to spend an afternoon savoring authentic old world, culinary traditions at Quartino with friends and family, while avoiding the festive bustle of the season.