Creamy, cheesy warm polenta topped with crisp girdled sausage and robust tomato sauce -- delicious and perfect.
The selection of salamis touches down in a few of the great cured meat eating and making regions of the world. From France there are several versions of saucisson (we went for the warmly spiced Alsace). The menu also offered, Italian style finocchiona, cacciatore (delicious with a hint of caraway), nola, and sopressata. Spain was saluted with several varieties of chorizo and a paprika and clove flavored salchichon. The salami of the month (now there's an idea I love) was a Greek inspired Loukanika, rich porky meat and chunks of fat flavored by garlic and a hint of orange. After lunch I bought one to go from OP's tiny store counter.