Last night, a summer aperitivo was held at Eataly Flatiron. Those in attendance were plied with cocktails from the spritz bar, wines, and an assortment of nibbles that included cheese boards, finger sandwiches, pizza, and pasta.
The star of the show, however, was the 20-month-aged Prosciutto di Carpegna PDO, newly arrived from Le Marche in Central Italy. Made according to a centuries-old method that dates back to the Middle Ages, the ham represents the first time a prosciutto crudo has been brought to the United States.
Prosciutto di Carpegna is delicious on its own atop a crust of rustic bread and in a wide range of dishes. The secret blend of lard and spices lends the meat a rich yet delicate scent, while “sweet salt” from Cervia — a small town located on the western coast of Italy — adds to its uniqueness.
Prosciutto di Carpegna can be found in Eataly’s Salumi and Formaggi counters, takeaway fridges, and restaurants.
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