RE: Parma Prosciutto
From: Rocco Mariano, Connecticut
If you’ve ever been to Italy then you’ll know what I’m talking about when I reminisce about my time there…
- The lively piazzas
- The half empty wine carafes
- Laughter billowing through the air
- The omnipresent aroma of fresh and delicious food
What a wonderful place indeed!
Just thinking about it puts a smile on my face!
It’s funny though. Every time I think about my experience in Italy one thing pops into my mind. As you probably guessed, it is the Prosciutto di Parma.
We had it served plain, with breadsticks, on melon, in pasta, with peppers, tons of different ways…
… but what sticks out in my mind is just peeling it, slice by slice, right from the thin pieces or paper that separate it when sliced at the deli.
As you dangle that thin piece and lower it slowly into your mouth it becomes a somewhat magical culinary experience. It’s almost as if the whole Italian experience is being consumed with that one piece of cured meat. It’s quite profound actually.
Well, maybe I am getting a bit ahead of myself here. I don’t want to make it sound like eating prosciutto is a magical experience, because it is not (to some). It just really remind me of my time in Italy. That’s why I am so passionate.
I Was So Passionate That I Tracked Down The Very Best…
Back in the United States (Connecticut) I missed the feeling of being in Italy so much I found myself searching for the best Italian food the Northeast had to offer.
I visited Arthur Ave in New York, Hanover Street in Boston, Federal Hill in Providence…
Tasted every prosciutto.
Purchased every olive oil.
It was my way of reliving Italy. Seeing as the price to get back there was far too much, I would revisit the rolling hills and packed piazza’s through a nice plate of prosciutto and a glass of wine while sharing conversation with my wife and friends.
During my journeys and taste testing, I finally found it.
… an authentic, certified, stamped, prosciutto directly from Parma Italy.
It was being imported by a company in Connecticut.
Most of the prosciuttos on the market today come from mass produced National distributors. This comes from a family owned business whose owners all immigrated from Italy and set up a import company to share their beloved foods with others.
Wow. I was in love.