'prosciutto' on Serious Eats

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

Like the restaurant itself, the Roberta's cookbook begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu: a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

The Roberta's cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It's a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Behind the Scenes: How Prosciutto di Parma is Made

It can be sweet, meaty, buttery, salty; nutty or funky—the nuance of flavor in prosciutto di Parma is remarkable. But the process of making it couldn't be simpler: ham, salt, and air. Well, maybe simple isn't the best term. Meat-massaging, horse bones, firebrands, and a whole lot more: we head behind the scenes to see how prosciutto di Parma gets made. More

Video: The Quality Ham of Parma, Italy

Parma, Italy is known for many things: Prosciutto de Parma, Parmesan cheese, classic Italian fashion...and Carlo Pavesi, of La Corte dei Neri. Carlo may not be a farmer or a designer, but from his high fashion handbag store in the heart of the city to his nearby farm where he raises the "Original Parma black pig," he is the man that makes it all happen...in true Italian style. More

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