Prosciutto di Parma, aged 24 months
Velvety, sweet-floral, with a nutty finish
- 24-month Prosciutto di Parma
- fresh fig
- ripe peach
A homage to the Italian high summer in a single bite. The 24-month Parma carries that delicate, nutty depth only long ageing can give — notes of almond, toasted hazelnut and a whisper of ripe melon. Beneath it sits the fig as a sweet, grainy heart, its honeyed jam catching the salt crystals of the ham. The peach forms the foundation: juicy, perfumed, with a fine acidity that keeps everything fresh and alive. As they meet, the Parma's fat melts on the tongue while fig and peach unfold an almost floral sweetness. "Peachy Parma" is not a loud dish — it is a slow, sensual crescendo that glides from savoury to sweet and back again.
Slice the Parma paper-thin, set a peach wedge as the base, a quarter of fresh fig on top, then drape loosely with the ham. Serve at room temperature.
A well-chilled Franciacorta or a dry Riesling Kabinett