Prosciutto di Carpegna DPO Comes to New York City

Prosciutto ham is made in practically every region of Italy, and some of the best comes from the Marche Region in central Italy.  Known as Prosciutto di Carpegna PDO, this sweet, tender ham has been produced in the town of Carpegna since the 1400’s.

Prosciutto di Carpegna PDO gets its unique flavor and texture from the curing methods used and the climactic conditions in the area where it is produced, a valley where the Adriatic Sea breezes and the mountain air of the Apennines meet.  (PDO stands for Protected Designation of Origin, meaning that the ham is produced in a specified location and adheres to established production rules.)

Recently, I had the opportunity to enjoy Prosciutto di Carpegna PDO at a dinner at Manhatta Restaurant in New York.  We tasted the prosciutto plain and in several interesting recipes designed to highlight its special qualities.

The ambassadors for Prosciutto di Carpegna PDO who spoke at the event were Kimberley Parrales and Matthew Guglielmelli.

To start, we had Arancini stuffed with Prosciutto di Carpegna PDO, crisp little rice balls stuffed with the prosciutto and then deep fried.

I also tasted Focaccia with Tomato and Prosciutto di Carpegna.

The next course was a salad of roasted maitake mushrooms and Prosciutto di Carpegna PDO on Rosette Lettuce with Whipped Ricotta, Crispy Quinoa and Meyer Lemon Vinaigrette.

Our main course was Halibut wrapped in Prosciutto di Carpegna PDO served with White Turnips, Pimento Oil and Colatura,

I enjoyed the tasting, but in my opinion the best way to eat Prosciutto di Carpegna PDO and appreciate its unique qualities is with some good bread and a glass or two of chilled spumante or Italian white wine.