As I continue on my quest to find the best artisanal foods, I’ve realized how much I’m learning and discovering from talking to chefs. They seem to know about products that the average foodie/consumer is simply unaware of.

Last week we dined at some of the best restaurants in Boulder, The Kitchen and Frasca and discovered some wonderful artisanal producers in the process.

Gioia, Burrata - Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. Gioia’s texture and flavor was spot on. It was so fresh, so creamy, so yeilding to the palate. I now understand why they are reknowned as one of the best domestic, artisan burrata producers.

La Quercia, Pancetta - Pancetta is pork belly that has been salt cured, salted and spiced and then dried for about three months. La Quercia prepares a rolled pancetta where the meat is salted with spices, dried slightly, and then rolled, tied and put into a casing. The closed environment of the casing results in even moisture loss for the meat and allows the herbs to infuse it fully with their flavor. They make it with both the 100% Berkshire pork they get from Eden Farms and the antibiotic free pork they get from Niman Ranch and Heritage Acres. It’s absolutely fantastic.

Fra’Mani, Salame Toscano - Salame is cured sausage, that’s both fermented and air-dried. The Salame Toscano from Framani is a large salame crafted in the tradition of the Tuscan countryside. It had a deep burgundy color and a pronounced rich, salty flavor.