but someone has to do it. Throughout our trip to Italy we were faced with the dilemma of eating prosciutto and melon for breakfast and dinner. The is an abundance of this delicacy in the cities and towns of Italy and to help eliminate the glut we were more than happy to oblige and do our part. The Italians especially know how to serve this combo, 4-5 slices of melon totally covered with slices of paper thin sliced ham. In the States the portion is usually 2 slices melon, 2 slices prosciutto, but unlike air conditioning and deodorant, when it comes to this the Europeans have it all over their American cousins.
Imagine our glee when we were invited to tour a prosciutto factory in Longerino Italy, just outside of Parma. We were on a private tour arranged by a friend who has a connection. The facility was pristine and huge, with walls and walls of pigs hind quarters hanging from every imaginable hook. The aroma was sweet and our taste buds were salivating for just one slice off the vine on Prosciutto Boulevard, as the owner referred to the hall. But for some reason that I will never know we were never offered a taste. We were treated royally, had Prosecco and espresso, were ushered into the seductively lit tasting room but never got to savor the ham delight.
In the spirit of Sophia and Gina, the Italians are big teasers.
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