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Prosciutto Di Parma

50 Shades Of Ham And Cheese

Anneli Rufus | Posted 03.22.2013 | Taste
Read More: Parmigiano Reggiano, Legends of Europe, Prosciutto Di San Daniele, Prosciutto Di Parma, Joanne Weir, Grana Padano, Pdo, Montasio, Recipes, Taste News
Anneli Rufus

Here is my latest creation, a ham-and-cheese cocktail that I can't decide whether to call a Manhamtan, a Cheesy Mary or a Hamlet. I was inspired to create it after attending a very educational ham-and-cheese evening last Friday hosted by TV celebrity chef Joanne Weir.

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The Theater of Food

Gino Campagna | Posted 08.04.2012 | Home
Read More: Parma, Food, Chef Gino, Prosciutto Di Parma, Los Angeles Restaurants, Abbot Kinney, Los Angeles Dining, Home News
Gino Campagna

Abbot Kinney is the trendiest street in Los Angeles's west side and along this trendy street are a bunch of trendy restaurants, and it's at the trendi...

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The Savory Side of StarChefs International Chefs Congress

Regina Varolli | Posted 12.23.2011 | Home
Read More: Australian Meat and Livestock, Italian Chefs, Electrolux, Prosciutto Di Parma, Andoni Luis Aduriz, Emilia Romagna, Alex Martinez, Claudio Ferrer, Boulud Sud, Conco Jotas, Modena, Recipes, Nuela, Will Blunt, Jamon Iberico, Alinea, starchefs.com, Massimo Bottura, Antoinette Bruno, Spainish Chefs, Clio, Aaron Chambers, Adam Schop, Uni Sashimi Bar, Yuhi Fujinaga, Grant Achatz, International Chefs Congress, New York Rising Stars Gala, Po River, Ken Oringer, Osteria Francescana, 5j, Mugaritz, Home News
Regina Varolli

What do you get when you have Pierre Hermé, Massimo Bottura, Andoni Luis Aduriz, Grant Achatz, Jeffrey Steingarten, Elizabeth Falkner and Johnny Iuzzini all under the same roof? The StarChefs International Chefs Congress.

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Culinary Artisanry, American Meat, and the Myth of Safety

Elissa Altman | Posted 05.25.2011 | Home
Read More: Prosciutto Di Parma, Spaghettios, Parma, Meat Safety, Customs, Culatello, Parmigiana Reggiano, Home News
Elissa Altman

I've always been an exceptionally honest person, so when I flew home yesterday from a week sampling the most astonishingly fresh, utterly delicious...

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