Ingredient of the Month: Prosciutto

May 15, 2014

Prosciutto is one of my favorite ingredients. It adds buttery, melt-in-your-mouth texture and a salty yet slightly sweet flavor without overpowering.

Literally, prosciutto is cured ham. The word “prosciutto” is Latin and means “to suck out the moisture.”  The Italians have been making it since second century B.C. When making prosciutto, patience is a virtue - seriously. Curing prosciutto can take anywhere from several months to several years!

We offer several items that feature prosciutto. In our burrata mozzarella appetizer, it’s paired with savory and sweet fig mostarda. We also use it on our pear pizza. The salty and smooth prosciutto plays off the mellow sweetness of the pear, creamy fontina cheese, and the crisp, chewy pizza crust.

New to prosciutto? Try wrapping it around sliced cantaloupe or honeydew melon for a refreshing and savory appetizer. Of course, you can always visit us any day of the week to try it, too!





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