Classic Quotes

“A properly matured Parma Ham® should be of a good pale-red colour, mild, sweet-flavoured and tender, and at its best is perhaps the most delicious food in all Italy.”
--Elizabeth David, Italian Food (Penguin Books, 1954)

“The celebrated Prosciutto of Parma from Langhirano is sweet, and if it is possible to say such a thing, it is almost like a “dessert” prosciutto. It is this prosciutto that goes so well with fresh figs or melon as an antipasto. (More salty prosciutto are less appropriate.)
--Giuliano Bugialli, The Fine Art of Italian Cooking (The New York Times Book Co., 1977)

“The ingredient which gives Parma Ham® its particular quality is not readily duplicable elsewhere—the air. The town of Langhirano, south of Parma, has proved to have the ideal atmosphere for the curing of these hams…”
--Waverly Root, The Food of Italy (Vintage Books, 1977)[

“Prosciutto di Parma®, in delectable rose-petal-pink slices, proves that elegance in aged salume can be achieved on an epic scale.”
--Burton Anderson, Treasures of the Italian Table (William Morrow, 1994)

“Although every region in Italy considers handmade salume an important part of its cooking heritage, the entire nation recognizes Emilia-Romagna as undisputed leader for the unerring consistency and quality of its cured meats...the undisputed king of cured meats is Prosciutto di Parma®. “
--Mario Batali, Simple Italian Food (Clarkson Potter, 1998)

"The quality and fragrance of prosciutto di Parma®, one of Europe's most prized hams, is derived from several factors...it stands alone beautifully when served thinly sliced as an antipasto, or when it takes the center stage..."
--Biba Caggiano, Biba’s Taste of Italy (William Morrow, 2001)

"Parma Ham, Prosciutto di Parma®, the most famous of raw hams"
--Alan Davidson, The Oxford Companion to Food (Oxford University Press, 1999)

"Parma Ham®, by which all others are judged"
--Marcella Hazan, Essentials of Classic Italian Cooking (Alfred A. Knopf, 1998)

“When cooking with Prosciutto di Parma®, I usually cook a little chopped ham into the base sauté of a dish, building a foundation of flavor, and then sprinkle slivers of uncooked ham over the finished recipe for impact.”
--Lynne Rossetto Kasper, The Splendid Table (William Morrow, 1992)

“I love the rich flavor and tender texture of Prosciutto di Parma®. I try to keep some in my refrigerator at all times, though it is hard to resist snacking on it !"
--Michele Scicolone, Italian food expert and cookbook author

“Prosciutto di Parma® has a consistently high quality that has been established over hundreds of years. I find it exciting, always, to taste and serve this ham—it’s a way to tap into the past while staying firmly in the present.”
--Robert Cacciola, chef/caterer, New York City

“If Parmigiano-Reggiano—which, like Prosciutto di Parma®, hails from the north-central region of Emilia-Romagna—is the most versatile cheese in the world, then Prosciutto di Parma® is the most versatile meat. Slap it on veal for saltimbocca (a sautéed dish seasoned with sage and wine), wrap it around shrimp to grill, chop it for risotto or place it on pizza. But, like so many good things from Italy, the simpler the better.”
--Sam Gugino, Wine Spectator (June 15, 1999)

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