PROSCIUTTO DI PARMA

Description

Sliced prosciutto in Italian cuisine is often served as an antipasto, wrapped around grissini, or accompanied with melon. It is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping.