prosciutto

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Related to Prosciutto di Parma: Parma ham
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Italian salt-cured ham usually sliced paper thin

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From the moment the ham and salami platter arrived at the table -- prosciutto di Parma, speck, guanciale ( the basic building block of the classic carbonara, this unsmoked Italian bacon is drawn from a pig's jowls and cheeks) and salami Milano -- I knew I was onto a good thing.
99 appetizers that include pork carpaccio, pulled pork white pizza, sauteed mozzarella & prosciutto, prosciutto sampler, fresh melon and prosciutto di parma and grilled sweet sausage stuffed with truffled pecorino.
The menu focuses on well-executed classic Italian thin crust pizzas such as Margherita, $11, Prosciutto di Parma, $15, and Funghi Misti, priced at $14, as well as antipasti, panini and three different pastas and salads.
This is pivotal, if we are to keep the quality and reputation of our products", stated Stefano Tedeschi, president of the Consorzio del Prosciutto di Parma and vice-president of Origin.
Bardsley whipped up Prosciutto di Parma encrusted Beef Roulade of Wild Forest Mushrooms with Blue Duchess Potatoes in the dinner category.
We dug into Tuscan pecorino cheese, prosciutto di Parma ham, basil salad, olives and local bread dipped into Tuscany's Selvapiana olive oil - and Poggio alla Badiola, a smooth local wine.
Once baked, this pizza is scattered with hand-torn fior di latte mozzarella, prosciutto di Parma, nicoise olives and rocket.
Pizza lovers owe it to themselves to try the Parma pie, layered with fresh arugula and paper-thin prosciutto di Parma and topped with fresh shaved Parmigiano.
YOU'LL want to stuff yourselves silly with the many varieties of Prosciutto di Parma, wafer-thin slices of cured ham.
The EU products are: England's West Country farm cheddar, plus stilton cheese; Scottish farmed salmon; Italy's Prosciutto di Parma and Grana Padano cheese; France's Agen prunes, Roquefort and Comte cheese; plus Spain's Sierra Magina and Priego de Cordoba olive oil.
We have Italian bread, provolone cheese, prosciutto di Parma and, of course, figs.
WHENEVER anyone mentions Parma, I think of two things, Parmigiano Reggiano cheese and Prosciutto di Parma ham.
Prosciutto di Parma is controlled and numbered one by one and is the subject of constant attention that begins from the moment of selection of the meat and continues through to the salting and maturing process.