Salami takes a tasty stand

Think beyond snacks and sandwiches
JERRY ANNE DI VECCHIO

Potato, Fennel, and Salami Casserole

Food industry consultant François Vecchio stands by the slow, old-European ways of curing meats ― salamis and other dried sausages in particular. His motive is simple: superior flavor. Such concentrated packets not only make good eating but also make a fine ingredient in savory dishes.