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Sliced Prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in the summer, cantaloupe or honeydew. It is eaten as an 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 also used in stuffing for other meats, such as veal. Prosciutto may further be used in filled bread or as a pizza topping.
San Daniele Prosciutto Gran Riserva (per kg)
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