Prosciutto
Prosciutto is a dry-cured ham that originates from Italy, known for its delicate, melt-in-your-mouth texture and rich, savory flavor. Each thin slice is a burst of umami, with a hint of nuttiness and a touch of saltiness that dances on your tongue.
Notes
Traditionally made from the hind leg of a pig, prosciutto is aged for an extended period, often up to two years, which intensifies its flavor and tenderizes the meat.
Uses
- Wrapped around melon for an appetizer
- Layered in sandwiches for a salty kick
- Used in pasta dishes for a burst of flavor
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Giardiniera
Giardiniera is an Italian pickled vegetable condiment traditionally made with a mix of vegetables such as bell peppers, carrots, celery, cauliflower, and onions. Originating from the Lombardy region of Italy, it has become popular in Italian-American cuisine, particularly in the Chicago area. The flavor profile is tangy and slightly spicy, with a pleasant crunch from the pickled vegetables. Its acidity comes from a vinegar base, often enhanced with herbs like fennel seeds, mustard seeds, and bay leaves. When eaten, giardiniera offers a delightful textural contrast with its firm yet tender vegetables. In cooking, it adds a burst of flavor and acidity to dishes, serving as both a condiment and an ingredient that can balance rich or fatty foods with its refreshing zing.
Tomato Passata
A smooth, velvety puree made from ripe, sun-kissed tomatoes, capturing their essence in every drop. It’s a kitchen staple that brings vibrant color and a sweet, tangy flavor to dishes.
