Author: Matt Templon
One major benefit of Pio Tosini Prosciutto di Parma is its ability to be paired with and complement many dishes. Eaten alone, or with other items, it takes your taste buds on an adventure that is seldom had elsewhere.
A unique way to serve the Prosciutto di Parma is to bake it directly in with rice and cheese. This allows for the flavors to meld together and keep a good consistency throughout. Pair this dish with the Zenato – Pinot Grigio for soft white white, that brings out the cheese sharpness with it’s nodes.
A traditional salad can be spruced up with the addition of the Prosciutto di Parma. Topping off a plate of greens with Prosciutto di Parma and cheese helps to add flavor to any dish. Pulling in the sweetness with caramelized hazelnuts pulls the dish together. Drinking a Cleto Chiarli – “Centario” Lambrusco Grasparossa Amabile goes along perfectly with this dish.
Sage Chicken, Crispy Prosciutto di Parma, Apple-Mascarpone Filling, Brussels Sprouts & Cider Jus
Honey-Sage Pear Tart Tatin with Prosciutto di Parma Pistachio Gelato
Probably the most interesting way to incorporate Prosciutto di Parma is in the mixture with gelato. Taking a typically sweeter dessert and adding the salty taste and flavor of Prosciutto di Parma brings out flavors taste buds seldomly use. Eaten with a flaky pastry allows for a dry complement to the gelato. Enjoying a Cascinetta Vietta – Moscato d’Asti helps the palate cleanse between bites, and caps off a good night.
The Prosciutto di Parma will definitely help your taste buds escape and enjoy delicious flavors whenever it is enjoyed.
INSIDER: Four ingredients keep the process simple and operative, Italian pigs, salt, air and time.
If you have a favorite Prosciutto recipe or a complementing dish, please share them in the comment section below.