Take Your Tastebuds to Italy Without the Plane Ride


Author: Matt Templon

A unique treat that will take your taste buds on an adventure, Prosciutto di Parma is only specially produced inside the district of Parma in Italy. With Pio Tosini’s age old combination of ham, salt and the perfect air of the Parma region, the flavor is still uncompromised. While technology has evolved over the years, the uncompromising process has not changed to create the perfect Prosciutto di Parma.

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.

Shaved Prosciutto di Parma with Parmigiano-Reggiano Cheese & Wild Strawberry Balsamico

A traditional pairing of meat and cheese allows the salty flavor of the Prosciutto di Parma to come out in force. That salty flavor cut by the balsamico spread allows for a sweet and savory pairing that is hard to top. Adding a crispy sweet drink, such as Adami – Prosecco allows for the sugar to come out even more. An easy way to serve the Prosciutto di Parma, and a great anti-pasto dish. 

Prosciutto di Parma Arancini with Tallegio Cheese & Sauce Arabia

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.

Fig & Prosciutto di Parma Salad with Reggiano Frico, Caramelized Hazelnuts & Balsamic-Fig Dressing

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

Probably one of the more known ways of preparing Prosciutto is to wrap it around another meat, and let it broil in the oven. A delicious blend of flavors and a crispness that is unrivaled by other types of meat, the prosciutto clings to the chicken and locks in the sages flavors and juices. Flaking the prosciutto allows for a texture that is in between a baked ham and bacon. The salty succulent flavors still exist, and the taste of fresh Italian air persists over the entire dish melding will all other aspects. Pairing this dish with the Cesare – Sangiovese di Romagna complements this with a slight grape aftertaste that refreshes after every sip.


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.
Look for Pio Tosini Prosciutto di Parma at the Metropolitan Market, Uptown-Queen Anne in Seattle. Try it in one of the above mentioned ways, or create one of your own.

The Prosciutto di Parma will definitely help your taste buds escape and enjoy delicious flavors whenever it is enjoyed.

OH, and if you don’t mind the plane ride, step into the Curing Room Pio Tosini in Parma Italy to experience one of the most credible and sought-after producers of Prosciutto di Parma — has been in operation for over 80 years.

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.  

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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