This past Tuesday, Zingerman’s Roadhouse was very pleased to welcome Giovanni Bianchi of world-renowned Pio Tosini Prosciutto di Parma. Executive Chef Alex Young and Giovanni collaborated on a menu that highlighted the complex flavors of this wonderful ham.The Prosciutto, cured in the town of Langhirano, Italy, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The family-owned and operated Pio Tosini company has become one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years.

There are only four ingredients that go into this ham: Italian pigs, salt, air, and time. At Pio Tosini, a curing time of over 500 days (more than 100 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected. As we say at Zingerman’s, you really can taste the difference!

The Menu

Burrata with Prosciutto di Parma & Hazelnut Romescu

Prosciutto di Parma ready and waiting

Chef Alex introduces the meal

Ari introduces Giovanni Bianchi

Striped Bass with Potatoes di Parma & Roasted Pepper Aioli

Torta Fritta with Prosciutto & Fig Preserves

Chef Alex sautées Prosciutto

Chef Alex ladles the Fennel Soup course

Sweet Ricotta Ball with Maraschino-Soaked Orange

Giovanni chats with guests

Ari with Carrie Davenport of the Rogers Collection

Deli Manager Marshall, Giovanni, and Ari share a laugh

Giovanni with his hand-painted Deli poster

See you soon!