Today the New York Times posted a story about Count Niccolò Branca di Romanico – the leading royalty of the Fernet Branca‘s family dynasty and holder of the secret recipe for the Fernet Branca digestive that has achieved a cult status with waiters & bartenders in New York, San Francisco, and it’s spreading… Did I [...]

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The final part in the 3-post series about how prosciutto crudo, cured ham from Parma is made. If you’ve just stumbled on the series, the first two posts in the series covered the topics below. I’ll wait while you go read those posts and catch up. Making Italian Prosciutto Crudo, Cured Ham in Parma: The [...]

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Part 2 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma. Part 1: Making Prosciutto di Parma: the Salting Part 2: Making Prosciutto di Parma: the Drying and Sugna Part 3: Making Prosciutto di Parma: the Maturing [...]

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Prosciutto crudo di Parma, or cured ham, may be one of the most popular Italian foods known – but do you know how it’s made? Part 1 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma. Part [...]

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I spent Saturday with Jessica from Italy Travel Guide in and around Parma for the annual Prosciutto di Parma festival. Here’s a little taste of what we saw: More tomorrow!

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