Melon Eat&Drink /Prosciutto di Parma Piadinas

Put aspic in water and ice. Heat the passito wine up (55°C), add the aspic and leave thicken.

Norway lobster enveloped in Prosciutto di Parma slices

Shell lobsters, leaving the tail. Take the intestinal guts away. Envelop tails in Prosciutto di Parma slices.

Lamb chop and trombetta mushrooms crust with Prosciutto di Parma veil

Deeply clean the mushrooms and dry them in the salad shaker; brown some sprigs of thyme in a pan with some oil and sautè mushrooms adding butter.

Potatoes and Prosciutto di Parma cake

Peel potatoes and boil them in salt water. Mash them up with the colander and dress them with 50gr butter, eggs, parmigiano Reggiano, pepper and little salt.

Prosciutto di Parma sheets

Peel cherry tomatoes, put them with asparagous in a earthen pan and add some salt, thyme, rosemary, sage, oil and abbamele.

Lemon, prawns and Parma Risotto

Cook just for a bit the onion with the butter in a pan. Add rice and toast it for a minute.

Bruschetta with cherry and prosciutto di Parma

Stone cherries and cut them in cubes. Toast bread slices in a hot pan, spread some stracciatella chees on them, put on ham's slices and cherries' cubes.

Fagottini al Prosciutto di Parma

Mix the ricotta chees until it becomes a cream. Cook tomatos and 50g butter in a pot, with a pinch of salt.

Pumpkin Risotto and Parma Ham

Chop half the onion and fry it with the pumpkin in a saucepan with a little oil without browning.

Roasted stuffed spicy peppers with Parma Ham

Put the bulgur wheat or couscous in a heat-resistant bowl along with the vegetable broth and the spring onions.

Saffron risotto with Prosciutto di Parma, asparagus and Parmesan

Put the saffron threads in a measuring jug and add 150 ml of boiling water and leave to infuse for 10 min.

Parma ham wrapped scallop and king prawn surf’n’turf skewers

Strip the leaves off the rosemary spears leaving 2-3 cm leaves at the end of the each.

Pink gnochetti with Prosciutto di Parma Ferrari

Boil the potatoes, cook the beetroot in the oven and mash booth mix in the fourl and the whole egg with a little salt and knead the dough so that it is firm but soft.