Hello, Morrilli's this is Ryan Panagos, aka Agent M Executive

editorial director for Marvel's Digital Media Group on a special episode of

this week in Marvel joined joined by Chris Cos Santino, chef and partner of

Inconto and Bocolone and pig in Los Angeles. I got your book that is sitting on the

table that you you should also mention.

Beginnings, my way to start a meal.

It's a seasonal book all about first courses.

It was super cool, especially I opened up the first couple pages

and it's all the sausages and all that stuff and which is awesome.

You have a whole thing going on with the salumi, right?

Yeah, so Bocaloni is a, well, it all started it in Kanto,anto which is the restaurant I started curing and

producing all my own meats within the restaurant and we outgrew the space I

couldn't keep up even with the demand in the restaurant we were looking for an

alternate location to prepare and and cure an age off site and we stumbled upon a facility that wanted to sell and we

Boccolone was born you know now we're doing 28 plus products cooked and cured, some fresh, fresh

sauages cured salami, you know, whole muscle salamis and then you know ready to cook products

like panchata and go and

cholley and stuff. What is your favorite? Because in your book you have all these

different types and all the what everything that goes into and I was telling my

wife it was like because she loves it even more than I do. She'll always want to get the charcutterie plate

or whatever they call it in the restaurant.

And she's like, she's like, I don't know how to make them.

...