Pork Sour Da Arturo

The idea of fried cutlet doused in vinegar would turn off most until they taste it. Now think of sour candies, some adore them, while others despise the notion of anything sour on their tongue. I have been around the globe trying foods, sour, sweet and savoury and my view sour is historic after you suck a lemon, or umeboshi a Japanese salted sour plum.

By the latter part of the Renaissnce, tastes had begun to shift from the cloying spices and acidic flavors of the Middle Ages (think sauces similar to the salad dressings of today, made with wine, bitter grape juice, or vinegar). In the Renaissance, a new richness appeared and sugar became prevalent in most dishes–and counter to what we know today, because it was naturally sweet, it was considered “healthy” so the chefs of the time used it in everything. Butter and oil also became popular to thicken sauces. 

Make it Sour Maestro

-cutlet very thin and dredge once in the flour
-dip it into a beaten egg with salt and then coat it twice with breadcrumbs
-place the sunflower oil over a high heat and put the cutlet in the pan
-when the cutlet is golden brown, pour off oil, add a white wine vinegar

You’ll know if it’s right when you go to close to taste it and the whiff of vinegar makes you whip yourself upright.

Bellissimo Arturo, a magician who 47 years ago thought of a restaurant without any fish and it would work off season and go through the summer months successfully.