A few weeks ago, when I went to the Naples area to visit family, I made sure we spent a few hours in the center of Naples looking at presepe, saints, and of course, eating delicious napoletana pizza.
I’ll try not to turn this post into a rant, but I think we need to spend some [...]

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Ah, Napoli! A city with a rough reputation, there are so many hidden delights, and wonderful food, that you can’t discount Naples if you’ve never been there. A few weeks ago I spent most of a short weekend outside of Naples but I made sure we put aside time for lunch when we first arrived, [...]

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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 Salting
Making [...]

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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

After the salting process, [...]

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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 1: Making [...]

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