Summer is around the corner, and we are convinced that some tips about Prosciutto, Culatello and other treats could be useful for your summer parties 🙂
From the green, gentle hills of the province of Parma, come some of the most refined Italian specialties: Prosciutto di Parma, the Culatello and last but not least, the Parmigiano.
The real Prosciutto di Parma is produced following a rigorous, traditional method where no preservatives are involved, but only salt, skill and care. The real one is not too salty, has a delicious perfume and melts in your mouth when you eat it…mhhh. To be sure that you’re buying real Prosciutto, check carefully the skin of the prosciutto that you’re buying and look for the crown-shaped brand PARMA.
On the other hand, the Culatello – the King of cured meats – which comes from the best part of the leg of the pig, looks similar to the Prosciutto but is drier, the slice has an oily surface and the taste is stronger. Also the production is different, since instead of being aged in dry places, is kept in humid, old caves and, believe us, all of it gives them the distinctive, unique flavor.
When you buy Prosciutto or Culatello, be sure that the host slices them fresh under your eyes, like it happens during our Milan Food Tour. And as we say to our guests: eat them with hands, they will taste even better!
How to taste them
When you have such great ingredients, the best recipes you can prepare are the easiest ones.
Italian flair on a cutting board
There’s nothing better than putting some prosciutto, some Culatello, chunks of Parmigiano and black olives on a old-fashioned wooden cutting board…easy and tasty. Ah, don’t forget crusty bread, a good glass of wine or beer (a good Bonarda or a fresh ale could be perfect) and a little bowl of aromatic honey to put on the cheese.
Prosciutto e melone
When it’s summer, buy a sweet orange melon, just slice it and wrap some Prosciutto around each slice..the sweet-salty combination is literally delicious. You can serve them as an appetizer before lunch or dinner and accompany with a glass of white wine like a Vermentino or a Chardonnay.
Formaggio con le Pere
(Veggie option, go for cheese!)
In Italian there’s a sentence which sounds more or less like this: Don’t let the farmer know how good cheese is with pears. Seems obscure? Just try to pair Parmigiano chunks with ripe sweet peer slices and a glass of Sangiovese or Cabernet and then let us know.
Share your experience with us!