Posts Tagged ‘fabio bondi’

Not Your Average Ham

Prosciutto is not your average ham. Dry-cured and served sliced paper thin, prosciutto crudo takes anywhere from 9 months to two years to prepare. This is not a ham that you will be studding with cloves and decorating with pineapple rings and cherries, but an elegant, traditional Italian delicacy that is most often served cold, as antipasto, often with fresh fruit such as melons and cantaloupes, or wrapped around breadsticks (grissini). Continue »