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Serata Tutto Prosciutto


Celebrating All Things Prosciutto!
Thursday, May 19 from 6–9 PM 

Prosciutto & Lambrusco Reception 6:00 PM
3-Course Prosciutto Dinner 7:00–9:00 PM

If you're a Prosciutto di Parma lover, you won't want to miss this very intimate Italian experience with Pietro, Sabrina and Francesco Lupo. Seating is limited, so don't delay!

Reception & Small Bites
We are thrilled to have Prosciutto di Parma ambassador (AKA "the Prosciutto Whisperer") Francesco Lupo here to amaze you with some of the finest prosciutto available. During the standing reception, he will be hand-carving prosciutto from at least two different aging periods for you to compare, and will answer any question you've ever had about this much-loved cured ham. 

The prosciutto will be enjoyed with an Emilia-Romagna Lambrusco; piadina, gnocco fritto, tigelle; formaggio and arugula; and parmigiano reggiano with fruit and nuts.

3-Course Family Style Dinner, Like in Italy!
Chef Sabrina's menu for the evening puts Prosciutto di Parma on a pedestal and highlights its versatility. Sabrina will be talking about the dishes and the many ways she incorporates the savory and salty decadence of prosciutto into her cooking.

Born in Italy, Francesco has worked in the food and beverage industry for decades. Formerly the Director of Perishable Specialties for Dean & DeLuca, he is now an independent marketing consultant to importers and distributors of specialty foods, including the Consorzio del Prosciutto di Parma. 

The Consorzio is a group of 150 Prosciutto di Parma producers supplying nearly 9 million hams annually to markets all over the world. The production of every Prosciutto di Parma is regulated by strict laws that define the quality and characteristics, represented by the Parma Crown branded on Prosciutto di Parma. Osteria la Spiga is recognized by the Consorzio as one of the few Prosciutto di Parma Specialists in the U.S.