Not being a chef myself, I am always very amazed at what chefs can create with a few ingredients. I visited a few of my favorite blog/websites to see what the owners have created with prosciutto. Here are the results of my research! Enjoy! By La Tartine Gourmande:...
When I mentionned we were covering Prosciutto di Parma this week, Stefano Leone so kindly sent me these pictures of one of his culinary creations with Prosciutto di Parma: Ossobuco, sweetbread terrine wrapped in Prosciutto di Parma with orange sauce verrina, mostarda....
At home, Paolo is the one that enjoys cooking the most. I am usually the designated assistant and assembler, and of course the eater! This evening, Paolo and I made this very homey pasta dish with prosciutto di parma. Nothing too fancy, a nice feel good meal, but...
Here are some tips and tricks about prosciutto that I learn over the time and through my experience working with it over the years. I decided to share these with you, as before I came into the business, I would ask myself these questions everytime I find myself in...
Left: Derek Dammann, Top right: Paolo Macchi and Nathalie Rivard: Bottom right: Kim Vallee and Hivron “MrsMacchi” Turanli On the launch of my Blog, the first product that I introduced was our key product: The Citterio Prosciutto. Kim Vallee sent me a...
