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.