Washed Prosciutto crudo dolce


Prosciutto crudo dolce knife-sliced


Prosciutto crudo dolce pelatello


Prosciutto crudo dolce block

Mattonella with rind

Prosciutto crudo dolce with rind


Prosciutto crudo dolce slice

Double block

Prosciutto crudo dolce double block

Recipe and pairing

Lorenzo Barbieri Chef

Autumn evening


Prosciutto Crudo di Parma, Pasta calamarata, Pumpkin, Salt, Pepper, EVO Oil


Clean and cut the pumpkin, arrange it on a baking sheet with salt and oil. In another pan arrange the slices of raw ham and bake everything at 200 ° C for 15 minutes. Remove the chips from the oven and cook the pumpkin for another 15 minutes.

Boil the water to cook the pasta and in the meantime take the pumpkin and blend it to create a cream. Drain the pasta and toss with pumpkin, crumble and slices of chips. Here is an excellent dish with autumn flavors.

"A perfect first course for autumn evenings: calamarata pasta with butternut squash cream, crumble and prosciutto wafer."

The richness of prosciutto crudo is the perfect match for the astringent tannins of Chianti Classico.

Sweetness, flavor and perfume for a prosciutto perfect for every day.