Comments on: Prosciutto di Parma and Parmigiano Reggiano

By: Food Estate, Belrose - Hotly Spiced

Food Estate, Belrose - Hotly Spiced — Mon, 03 Nov 2014 10:36:16 +0000

[…] and produce tour of Italy. While there he visited the town where prosciutto di parma is made and stamped with the ducal crown. James now stocks that authentic Italian prosciutto and you will find it’s much more […]

By: mjskit

mjskit — Tue, 23 Sep 2014 03:01:35 +0000

Oh you lucky girl!! Two of my favorite ages and salty goods! Bet your mouth was bursting with flavors of all kinds by the time the day was done.

By: kristy

kristy — Tue, 16 Sep 2014 21:59:46 +0000

I would have absolutely LOVED to have been at this tasting dinner. What an incredible spread. I swear I have Italian somewhere in my blood, although I’ve yet to find it. You wouldn’t know it by my food tastes though. It looks like you had a delicious evening.

By: betsyb

betsyb — Tue, 16 Sep 2014 20:28:59 +0000

This is a meal and event that I would have loved. Parmigiano Reggiano is one of my favorite ingredients as “the real thing” elevates whatever you put it on, so I always have some. I also adore prosciutto de Parma, but don’t have it as often as the the price is very high. What a fantastic meal and I learned a lot I didn’t know about these two products I love…thank you!

By: Victoria of Flavors of the Sun

Victoria of Flavors of the Sun — Sun, 14 Sep 2014 17:14:13 +0000

This food looks like my idea of heaven. I can’t decide which dish appeals most, but those puff pastries are screaming at me to try to recreate them. I once took a course in balsamic vinegar and then one paired with it on Parmesan cheese at an IACP Convention. After trying to decide which country the cheese came from, we then had four pieces of the real deal from Italy and had to tell which season they were from–looking for the taste of chestnuts, hay, etc. Wow! I had no idea. I can imagine that this was a fantastic experience for you, because it certainly is for me as a loyal fan reading about it!

By: The Life of Clare

The Life of Clare — Sat, 13 Sep 2014 21:07:42 +0000

Their prosciutto process is a lot more in depth than ours. The meat looked delicious and the cheeses a treat!

By: anna@shenANNAgans

anna@shenANNAgans — Sat, 13 Sep 2014 04:12:17 +0000

I loved reading this Charlie, I think I’m just a little bit like you were & never really appreciated how much time & process went into the creation of whats become such a staple must have piece of heaven. Thanks.

By: InTolerant Chef

InTolerant Chef — Sat, 13 Sep 2014 03:00:17 +0000

How wonderful to really learn from someone who knows their product so well Charlie. We grew up with those ‘green tubes’ as well and they should definitely be outlawed indeed! Xox

By: hotlyspiced

hotlyspiced — Sat, 13 Sep 2014 02:21:20 +0000

Hi Carmen, thank you so much for letting me know. Haberfield isn’t actually too far from me so I’ll visit Paesanella one day.

By: Carmen

Carmen — Sat, 13 Sep 2014 02:11:12 +0000

What a wonderful experience. Thank you for taking us with you.

I know that it would be a bit of a hike for you, but Paesanella at Haberfield have a mozzarella roll similar to the one above. In fact, they have two – one with prosciutto & spinach and the other smoked salmon.