Prosciutto di Parma Recipe contest


Chef Massimo Bottura is one of the world’s top-ranked chefs and his restaurant, Osteria Francescana, located in Modena, is one of only 7 in Italy to hold three Michelin stars. Emilia Romagna is one of the most delicious places on earth, home to some of the world’s most beloved culinary treasures. Prosciutto di Parma, cured by hand according to centuries of tradition rooted in the lush rolling hillsides and sweet mild breezes of the region, is some of the most delicious ham in the world. What better way to learn about the culinary traditions of this unique region than by studying with its most revered chef?

There’s not much that goes into it except specially bred pork and sea salt, but what comes out is an unparalleled melt-in-your-mouth flavor. And we want to know new and innovative ways to use Prosciutto di Parma—using distinct and lip-smacking flavor combinations, interesting culinary techniques, and imagination.

Industry professionals from all over the country tried their hand at new and inventive uses of Prosciutto di Parma. Three Finalists received $1,000 in cash and a leg of Prosciutto di Parma, and one Grand Prize Winner was selected for a stagiere with impresario Chef Massimo Bottura in Modena, Italy.

Prosciutto di Parma Recipe Contest Results

Yun Fuentes

Winning Chef: Bryce Lamb
with "Fig-Melon Salad with Prosciutto di Parma, Goat Cheese, Pine Nuts, and Olive Oil"
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Biography:
Still in college, Bryce Lamb started his cooking career at Seattle's Hi Spot, a move that prompted him to put down his books for hands-on learning in the kitchen. Next for Lamb were stints at B&O Espresso, Bee-liner Diner, and La Fleur—one of the few four-star restaurants in Seattle at the time.
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Yun Fuentes

Finalist: Jitti Chaithiraphant, Westbridge
with "Baked Annurca Apples, Prosciutto di Parma, Arugula, Balsamic Vinegar, Grana Padano, and Basil Oil"
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Biography:
Jitti Chaithiraphant's passion for food started at an early age. His grandfather, who owned an escargot farm, and his mother furthered this passion. Chaithiraphant apprenticed at The Oriental Hotel under Jean George and Gray Kunz and at Ma Maison Restaurant, while still in college.
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Yun Fuentes

Finalist:Linda Kane
with "La Frittata di Parma: Potato-crusted Omelet, Roasted Tomatoes and asparagus, Prosciutto di Parma, and Poached Quail Egg"
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Biography:
Linda Kane, an award winning Providence chef, specializes in Mediterranean cuisine, while at the same time, focusing on nutrition, sustainability, and locally sourced products.
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