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You chose: prosciutto

  • Dining in & out: From Eataly Magazine
    Eataly Magazine(April 05, 2019)
    How creative can you get with this Italian specialty in the kitchen? Five new ways to pair and serve prosciutto
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(April 05, 2019)
    Pink, salty, and cut into impossibly thin slices, prosciutto is one of the world's most popular salumi. But what exactly is this beloved Italian meat and how is it made?
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(September 18, 2018)
    Equally delicious, there’s a world of difference between prosciutto cotto and prosciutto crudo. What makes them so different and how should you serve (and eat!) them?
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(August 28, 2018)
    So you know you love prosciutto. Who wouldn't? The cured pork makes almost everything taste better with each thin slice. But how creative can you get with this Italian specialty in the kitchen? Very, it turns out. Find five new ways to pair and serve prosciutto
  • We love prosciutto. Each paper-thin slice of cured pork packs an abundance of sweet, salty, and satisfying flavour. To be considered Prosciutto di Modena DOP, which stands for Denominazione d’Origine Protetta (protected designation of origin), every step in the production is regulated.
  • Pizza alla Pala
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 06, 2017)
    A favorite Roman street food, pizza alla pala is topped with fresh ingredients and served on its namesake paddle. Compared to the wood-fired Neapolitan pizza, it's made with a denser dough and baked in an electric oven, giving us a delicious crispy flatbread.