In the competitive meat category, US shoppers are increasingly eyeing premium options—a momentum which Prosciutto di Parma is riding on. Numbers from the Consorzio del Prosciutto di Parma, a ...

The connoisseurs insist that prosciutto di Parma requires little adornment. Merely take a few razor-thin slices of the rosy, air-dried ham and eat it with French bread or simply serve it with fresh ...

Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula ...

Nothing says party quite like cured meats. On Saturday, May 18, from 3 p.m. to 6 p.m., Whole Foods Market Venice (225 Lincoln Blvd) will be celebrating the 50th anniversary of the Consorzio del ...

Bistro Niko is one of my favorite places to introduce my nieces to French cuisine. They love that we dress up and sample dishes like pate and fromage, which is, of course, just French cheese. One of ...

Turkey meatloaf may be a healthier choice than beef or pork because of its lower fat content. But anyone who has ever substituted turkey for those fattier meats in a meatloaf recipe has learned that ...

Known and appreciated world-wide, Prosciutto di Parma is a PDO (Protected Designation of Origin) product, meaning that it can only be produced and cured in the traditional production area near Parma, ...

Savoury, sweet and just a little bit nutty, there’s nothing quite like prosciutto for elevating simple homemade dishes, from your basic charcuterie board to pizzas, pastas and sandwiches. “Prosciutto ...

Thursday night (Nov. 12) customers walked into Bocce (3252 NE 1st Ave., Miami) to an unusual sight next to the bar: guest chef Salvatore Fraterrigo (of Italy by way of New York) deftly wielding at ...