Above: The Berkel hand slicer that Alison Cook mentions in her review of Sud Italia this week in the Houston Chronicle.
“Cheese and charcuterie boards can be perfunctory affairs…,” writes restaurant reviewer Alison Cook this week for the Houston Chronicle. “Not so at Sud Italia, the cozy Italian spot in Rice Village where chef Maurizio Ferrarese recently took over the kitchen.”
“Each element fairly sparkles on its own, but it’s by mixing and matching the flavors and textures that the board’s beauty emerges. Slick, salty and nutty prosciutto meets the agro/dolce of a cubed mostarda-style pear relish. Intriguingly meaty picked zucchini leap out against lush fontina cheese. (The textural secret? Ferrarese cures the squash in salt first, like his Italian grandmother did.)”