To Bee or Not to Bee

Discovering something new while working with Cesare Casella is never a surprise. I have only known Cesare for a few months, but in that time I have sucked the heads of raw shrimp, tasted cheese flavored with Elderberry and found joy in the potent warmth of a late night glass of Averno. But finding culinary delight in the season bane of my adolescence, was not something I was expecting.

Searching through the shelves at the Salumeria, I brought a jar of Wild Flower Pollen over to Cesare for some clue as to why he might want to sell something like pollen. In typcial Casella style, a sideways smile and a raised eyebrow, he took the bottle from me and went into the kitchen. 2 minutes later, Cesare returned with a bowl of rucola. "Aarone, taste this." The small yellow and purple flecks of pollen scattered over the greens lit up the mono-chromatic bowl like fireflies in the night sky. The flavor was floral but not overpowering aromatic. It was wonderful.

Excitedly I asked what else you could do with the pollen. Again without a word, Cesare grabbed a cup, filled it with hot water and dropped in a teaspoon the golden clusters. Dissolving instantly into the boiling water, a cloud of Tuscan country-side rose from the porcelin in my hand. Cesare smiled and said simply, "Itsa good."

If you find yourself in need of a new layer of flavor for a salad, a soup, or just want a supercharged cup of tea, try some Wild-flower pollen.

Ciao,

Aaron Oster,
Salumiere, Salumeria Rosi