A Parma Farmhouse Dinner

Date March 22, 2016, Tuesday
Time 7:00 pm - 9:30 pm
Price: $80
Phone 734.663.3663

This sweet ham, cured in the town of Langhirano, Italy, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The family-owned and operated Pio Tosini company has become one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham and they are Italian pigs, salt, air and time. At Pio Tosini, a curing time of over 500 days (more than 100 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected.

The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosini’s father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the family’s grocery store. After World War I he was assisted by his young son Pio and together they gradually improved the business, experimenting with new processing techniques and curing methods. Today Pio Tosini is still a family company, with Ferrante’s great-grandson and Pio’s grandson Giovanni Bianchi carrying out the traditions of the 111 year old company.

Chef Alex and Giovanni have collaborated on a menu that highlights the complex flavors of the ham throughout the meal, each course celebrating the sweetness of the hams. Giovanni will be at the Roadhouse to share his family’s story and lead us through a tasting of these delicious hams.

Amuse Bouche
Burrata with Prosciutto and Hazelnut Romesco

Appetizer Course
Torta Fritta with Prosciutto and Fig Preserves

Soup Course
Fennel Soup with Pecorino and Crispy Prosciutto

Entree Course
John Dory with Potatoes de Parma and Roasted Pepper Coulis

Dessert Course
Sweet Ricotta Balls with Maraschino Soaked Orange