https://thegoodgusto.com/2011/12/07/making-sweet-italian-sausage-fiorella-style/https://thegoodgusto.com/wp-content/uploads/2015/03/img_0606.jpgIMG_0606 Morning GlorySam's Morning Glory Diner offers Fiorella's breakfast sausage pictured here with scrambled eggs, potatoes, apple compote and a biscuit. Trivarelli, TGG. https://thegoodgusto.com/wp-content/uploads/2015/03/img_2556.jpgIMG_2556 Dan making sausageMaking sausage by hand from a 50-pound drum. The Fiorellas make approximately 250 pounds daily. Trivarelli, TGG. https://thegoodgusto.com/wp-content/uploads/2015/03/img_2561.jpgIMG_2561 Dan and TrishDan and Trish Fiorella are fourth-generation sausage-makers. For more than 30 years The've provided Philadelphia and the surrounding area with arguably the best Italian sausage in the world.https://thegoodgusto.com/wp-content/uploads/2015/03/photo.jpgCuts of the HogThe shoulder butt, or the Boston butt, is the Fiorellas choice cut. They use it for all their products. Diagram courtesy of the Fiorellas. Trivarelli, TGG. https://thegoodgusto.com/wp-content/uploads/2015/03/photo-3.jpgFiorella's ext photoFiorella's Sausage, located near the Italian Market at 817 Christian Street in South Philly. Trivarelli, TGG. https://thegoodgusto.com/wp-content/uploads/2015/03/img_2501-version-2.jpgIMG_2501 - Sausage and eggs on irkThe Fiorella's breakfast sausage is called "country-style" and not "country" because their business is located in the city.  Trivarelli, TGG. https://thegoodgusto.com/wp-content/uploads/2015/03/img_2559.jpgCurve of the casingSausage made with natural casing has a natural curve. Trivarelli, TGG. 2018-09-17T16:47:46+00:00monthlyhttps://thegoodgusto.com/2012/01/14/great-lakes-brewing-company-a-diamond-in-the-dark/https://thegoodgusto.com/wp-content/uploads/2016/01/img_3007.jpgIMG_3007Perfect for a movie-showing. https://thegoodgusto.com/wp-content/uploads/2016/01/img_3046.jpgIMG_3046A little something to whet the appetite—GLBC's Old World Burger with smoked cheddar, bacon, fried onion straws, and housemade Edmund Fitzgerald Porter barbecue sauce on a pretzel roll.https://thegoodgusto.com/wp-content/uploads/2016/01/img_3022.jpgIMG_3022Great Lakes Brewing Company was Ohio's first microbrewery. https://thegoodgusto.com/wp-content/uploads/2016/01/img_2980.jpgIMG_2980https://thegoodgusto.com/wp-content/uploads/2016/01/img_0201.jpgIMG_0201A most handsome beer: Commodore Perry IPA. https://thegoodgusto.com/wp-content/uploads/2016/01/img_3027.jpgIMG_30272018-09-17T16:47:13+00:00monthlyhttps://thegoodgusto.com/2012/05/02/a-wedding-in-italy-leads-to-discovery-in-south-philly/https://thegoodgusto.com/wp-content/uploads/2016/01/img_0224.jpgIMG_0224D'Angelo has been in the business for over 50 years. He's not only a tradesman butcher but also a talented painter and the author of two cookbooks: "And Now We Call It Gravy" and "Are You Game?"https://thegoodgusto.com/wp-content/uploads/2016/01/img_0507.jpgIMG_0507Accustomed to the usual domestic Italian pork sausage, I experimented with D'Angelo Bros.' wild boar sausage instead. Made with lingonberries and cranberries, it adds a distinct taste to the traditional Italian-American bowl of gravy. https://thegoodgusto.com/wp-content/uploads/2016/01/img_0250.jpgIMG_0250D'Angelo Bros. offer a variety of specialty homemade sausages. Above: Boudin Blanc (chicken with cream and mushrooms), veal and broccoli, wild boar, venison, and duck sausages.https://thegoodgusto.com/wp-content/uploads/2016/01/img_0429.jpgIMG_0429Santo D'Angelo III, "Sonny," takes pride in offering high quality products. He sells a variety of meats including exotic, game and domestic—from boar to buffalo, kangaroo to kobe, veal to venison. If he doesn't have what you want, he'll get it for you.https://thegoodgusto.com/wp-content/uploads/2016/01/img_0962.jpgIMG_0962Lasagna with cinghiale, mascarpone and ricotta cheeses served at Café Noir in Castiglione del Lago, Umbria, Italy.https://thegoodgusto.com/wp-content/uploads/2016/01/img_0485.jpgIMG_0485D'Angelo Bros.' pancetta, buffalo and wild boar prosciuttos, lardo, and wild boar salami. 2018-09-17T16:46:27+00:00monthlyhttps://thegoodgusto.com/2012/06/09/burger-of-the-highest-order-a-review-of-chef-jose-garcess-village-whiskey/https://thegoodgusto.com/wp-content/uploads/2016/01/img_1310.jpgIMG_1310The Village Burger is an 8 oz patty served with fresh Boston bibb lettuce, tomato, and house-made Thousand Island dressing. The burger is served on a Pain au lait sesame roll. Trivarelli, TGGhttps://thegoodgusto.com/wp-content/uploads/2016/01/img_1317.jpgIMG_1317Duck Fat French Fries with Sly Fox cheddar sauce. Trivarelli, TGGhttps://thegoodgusto.com/wp-content/uploads/2016/01/img_1349.jpgIMG_1349Daniel and Marian on vacation from Spain found the right spot for burgers. Marian had the Whiskey King, a burger with maple bourbon-glazed cipollini onions, Rogue bleu cheese, applewood bacon, and foie gras. Be aware: this burger costs $26.00. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/img_1343.jpgIMG_1343The Aviation. I didn't try it, but the Painkiller was pretty good. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/img_1318.jpgIMG_1318The french fries tasted great with the cheese poured over them. Trivarelli, TGGhttps://thegoodgusto.com/wp-content/uploads/2016/01/img_1306.jpgIMG_1306The BBQ Pork Sammy, made from pulled pork shoulder served with fried pickles on the side.This sandwich is really good but nothing beats the burger. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/vw-3pic-action-aviation.jpgVW 3pic action aviationVillage Whiskey bartender, John Borror, mixes an Aviation. According to Craig Bridger in his story Aviation: Drink of the Week in www.AskMen.com, the Aviation is "...like the martini's flashy younger brother." Trivarelli, TGG.2018-09-17T16:45:47+00:00monthlyhttps://thegoodgusto.com/2012/08/06/pig-farmers-show-dignity-in-barn/https://thegoodgusto.com/wp-content/uploads/2016/01/demartinespic-1.jpgdeMartinesPic-[1]The de Martines Family: In the middle is Ingrid, counterclockwise from upper right is Fred, their son, Mark, and their daughters, Bianca, Rachel, and Yvonne. Mark and Yvonne also work on the farm. Originally from Deurne, Netherlands, Fred and Ingrid moved to Ontario in 1979. Photograph provided by Fred and Ingrid.https://thegoodgusto.com/wp-content/uploads/2016/01/img_1430.jpgIMG_1430The Tamworth, originally called "the Irish Grazer," was imported from Ireland to England by Sir Robert Peel in the early 19th century.¹ This breed is marked by its reddish brown skin and erect ears. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/img_1383.jpgIMG_1383The Tamworth, originally called "the Irish Grazer," was imported from Ireland to England by Sir Robert Peel in the early 19th century.¹ This breed is marked by its reddish brown skin and erect ears. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/img_1508.jpgIMG_1508Hay is an important part of the de Martines's pigs' diet. It's good for their stomachs, providing fiber and preventing ulcers. It also supplements the pasture-feed during the long winter months when there is no pasture to graze on. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/img_1555.jpgIMG_1555A European Wild Boar piglet stays cool in the mud. Did you know that pigs do not have sweat glands and would die of heat stroke if they didn't have mud pools to keep cool? Otherwise, hogs prefer to be clean. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/img_1396.jpgIMG_1396Rodney is a 6-year old Tamworth bought from the High Meadows Farm in Delhi, NY. As a breeding boar, he will live out his days in the barn. Trivarelli, TGG.2018-09-17T16:45:09+00:00monthlyhttps://thegoodgusto.com/2012/08/25/my-first-trip-to-a-volcano-mount-vesuvius/https://thegoodgusto.com/wp-content/uploads/2016/01/img_2397-2.jpgIMG_2397 2https://thegoodgusto.com/wp-content/uploads/2016/01/dscn1778.jpgDSCN1778 - Version 2Plaster mold of a victim of the A.D. 79 eruption of Mount Vesuvius. Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/dscn1647.jpgDSCN1647Caldera of Mount Vesuvius. In Lexi Krocks's Anatomy of a Volcano, "a caldera is a large, usually circular depression at the summit of a volcano formed when magma is withdrawn or erupted from a shallow underground magma reservoir." Trivarelli, TGG.https://thegoodgusto.com/wp-content/uploads/2016/01/img_2391.jpgIMG_2391Ruins of Pompeii. Trivarelli, TGGhttps://thegoodgusto.com/wp-content/uploads/2016/01/dscn1610.jpgDSCN1610The skyline of Pompeii. Trivarelli, TGG.2018-09-17T16:44:14+00:00monthlyhttps://thegoodgusto.comdaily1.02018-09-17T16:47:46+00:00