When it comes to summer dining, there’s one ingredient that’s the star of any Italian table – salty, savoury slices of prosciutto crudo. And if that whets your appetite, you’re in luck.
From August 8-21, join us in celebrating the impossibly-thin, delicately sweet, melt-in-your-mouth Italian salumi – but first…
Eataly carries the largest selection of prosciutto in North America, showcasing 11 varieties from regions throughout Italy. They may look similar at first glance, but each one has a distinct flavour profile based on terroir, production method, and age. Pork, air, salt, and time are the four essential ingredients to making each DOP prosciutto unique.
Eataly is proud to carry five DOP prosciutti from different regions: Prosciutto di Parma DOP, Prosciutto di San Daniele DOP, Prosciutto di Modena DOP, Prosciutto Toscano DOP, and Prosciutto di Carpegna DOP. Their DOP designation guarantees that each product is made according to a specific, authentic, and regional production method (refresh your Italian certification expertise here).
The longer prosciutto is aged, the more complex it will taste, which makes for an interesting taste comparison. Younger prosciutti, between 14–18 months, are great for panini and pasta dishes, while a more advanced age, up to 36 months, can be savored on its own or with a cheese and wine pairing.
The best way to enjoy prosciutto? By pairing it to your liking! Delicious on its own, prosciutto is perfect da sola, but perfectly paired with creamy cheese like fresh mozzarella. From August 8-21, mix and match two trays of select prosciutto, and get a free housemade mozzarella media, while supplies last. Every day, our team makes fresh mozzarella by hand right in front of our guests – discover the age-old process at our mozzarella lab!
PICK YOUR PROSCIUTTO! MIX & MATCH THESE TRAYS → Prosciutto di Parma DOP 22 month from Ferrarini; Prosciutto di Parma DOP 24 month from Tanara; Prosciutto di San Daniele DOP 24 month from DOK Dall’Ava; Prosciutto di Modena DOP from Vitali; Prosciutto Toscano DOP from Piacenti, and Prosciutto di Carpegna DOP.
Prosciutto e melone is a no-cooking-required, two-ingredient, throw-together kind of meal. Simply slice a cantaloupe or another variety of sweet melon into eight long slices, removing the seeds and carefully carving the rind off of each slice with a paring knife.
Next, take 8-10 paper-thin slices of prosciutto crudo DOP and wrap each wedge of melon in 1-2 slices of prosciutto, leaving the ends of the melon slices showing.
That’s it! Serve immediately, or keep in the fridge until ready to serve. Our extra tip? Try not to serve this dish too cold. Allowing the fat of the prosciutto to warm up will bring out the nuances in its flavor.