Prosciutto Pro

Dear Prosciutto Lovers,

We are thrilled to announce that we have expanded our menu to include a delectable array of prosciutto dishes. Our chefs have been hard at work crafting creations that highlight the rich, savory flavors of this beloved Italian delicacy.

But first off, what’s the big deal about prosciutto?

Feeding the Future

The journey of prosciutto begins with the pigs, whose diet plays a pivotal role in the ultimate quality of the meat. These pigs are often fed the ends of Parmigiano Reggiano, a practice that not only ensures no part of this esteemed cheese goes to waste but also enriches the pigs’ diet with the nutritional benefits and distinct flavors of this renowned cheese. The harmonious relationship between these two iconic products of Italian cuisine sets the stage for the creation of prosciutto.

A Patient Process

Once the pigs have matured and are ready for the next phase, the process of curing begins. Prosciutto is traditionally cured for nine months, a period during which the meat undergoes a transformation that imbues it with its signature taste and texture. This lengthy curing process requires patience and precision, as the meat is carefully monitored to ensure it develops the ideal characteristics.

The Role of Nature

One of the unique aspects of prosciutto production is the influence of the natural environment. Wind that blows from the Po Valley plays a crucial role in the curing process. As this wind makes its way to the curing houses, it passes through chestnut trees, imparting subtle notes of the surrounding landscape into the meat. This interplay between the environment and the prosciutto contributes to the complexity of its flavor profile, making each slice a reflection of the region’s terroir.

What’s on the Menu

Come try our new Prosciutto Grilled Cheese for lunch. Made with melted mozzarella and provolone. Basil aioli, fresh tomatoes and fresh basil on a ciabatta bun. This lunch will leave you wanting more!

Or try our new Prosciutto and Arugula Pizza. Prosciutto, arugula, shaved parmesan, mozzarella and balsamic glaze on our handmade pizza crust.