Chef Raffaele in action

Downtown Magazine stepped out to CEO Grace Capobianco’s absolute favorite restaurant in Downtown Manhattan, Ristorante Rafele, for their night of Prosciutto di Parma. The special menu for the evening had exquisite pairings armed with — you guessed it — Prosciutto di Parma.

Prosciutto di Parma is a rare delicacy produced in Parma, a city in Northern Italy, known for its prosciutto and cheese. The three-course menu even featured a prosciutto topped dessert. It was a night of delicious Neapolitan cuisine and Chef Raffaele’s take on his favorite aged pork.

The only ingredients used in production of Prosciutto di Parma are pork and sea salt. There are only 150 credited producing farms; the unique flavor is one that cannot be reproduced. The certification of the farm ensures that the animal is free range and lives an overall happy, healthy life. The sea breeze from the Adriatic Sea sweeps through the aging warehouses, creating an unrivaled flavor that becomes more sought after with longer aging times.

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