Prosciutto Di Parma
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Emilia-romagna
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Maialino
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30 E 30th St, New York, NY 10016
212-777-2410
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What the experts are saying
"...wafer-thin ribbons of salty prosciutto di parma, fat-laden mortadella, both from emilia-romagna, and a spicy soppressata piccante from nearby long island city arrived on one plate..."
- Law & Food
"...there is prosciutto di parma, this is what most people experience when they have prosciutto; salty, tender, slightly leathery texture; prosciutto di san daniele, buttery in texture, salty; prosciutto, la quercia, the most wonderful domestic prosciutto, slightly more marbled than the other prosciutti..."
- Culinary Adventures of Fork, Knife & Spoon
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