From Parma With Love..It's Prosciutto di Parma Month At Spaghetti House

It's what dreams are made of: rich, indulgent, ever so tasty and highly versatile, the one and only Parma Ham

Known and appreciated world-wide, Prosciutto di Parma is a PDO (Protected Designation of Origin) product, meaning that it can only be produced and cured in the traditional production area near Parma, a small northern town in the Emilia-Romagna region of Italy.

For their sell-out monthly provenance promotions, Spaghetti House chefs travelled to Langhirano, a small area in Parma, to visit Daniele Cremonesi of Prosciuttificio San Michele. Daniele and his sister are the second generation, running this artisanal operation with a small team of dedicated staff. Here, the chefs sourced one of the best Parma hams of the area, which you will find on the Spaghetti House menu throughout the month of August in all 12 Spaghetti House restaurants across London.

Exuding passion for his prosciutti, Daniele said: 'Prosciutto is a simple and very natural product, the only ingredients are pork and sea salt, mixed with years of understanding and a lot of patience. It takes at least 12 months to produce a Prosciutto di Parma'.

At the end of the curing process, a five-point Ducal Crown is fire-branded onto the ham under the strict control of the I.P.Q. (Istituto Parma Qualita') Inspectors. The Ducal Crown is the guarantee of authenticity and quality, denoting the ham as a Prosciutto di Parma.

Deliciously tempting on the Spaghetti House seasonal menu, in August find Tagliere di Parma, a wooden board of Prosciutto di Parma, sun blushed tomatoes, marinated olives, chargrilled artichokes, carta di musica bread, olive oil and balsamic - a real feast at just £7.95. Indulge in Merluzzo con Parma e Salvia, roast cod wrapped in Prosciutto di Parma, sage and Marsala, broad beans, peas, baby leeks and heritage radishes at £14.50. Or snack on Piadina di Parma e Mozzarella, freshly baked bubble bread with rosemary and sea salt filled with Prosciutto di Parma, melting mozzarella and roast vegetables at £7.95

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed curing regulations approved by the EU and have been aged for a minimum of 12 months can be awarded the stamp of the Ducal Crown.

At Spaghetti House, the Prosciutto di Parma you will find is at least 16 months old, salty yet sweet, and delicate to taste. It's also highly digestible, therefore indulge and enjoy.

It was Dorset crab in April, Asparagus from Wisbech in May, Strawberries from Norfolk in June, whilst July saw Native Lobster on the menu, and Parma Ham in August. Now get ready for Shellfish in September.

Now in its second generation, Spaghetti House has been owned and managed by the same family for nearly 60 years. With 12 restaurants from Knightsbridge to the West End, and from Westfield London to the edge of the City in Holborn, Spaghetti House is creating a renewed interest in the understanding of Italian food, how it has influenced other cuisines and how it has developed over the decades.

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