If you’re talking about prosciutto, that most famous of Italy’s many hams, you really need to start with Prosciutto di Parma. Since Roman times, the unique conditions of the Parma region have facilitated the highest quality hams that have been valued for centuries for their extraordinary flavor.

Genuine Parma ham is cured with air and salt, and nothing else in a clearly defined region around Parma. Mostly softly rolling hills, the dry conditions and aromatic Apennine mountain breezes create a unique environment for drying (“prosciutto” is from the Latin ‘perexsuctum’ meaning ‘dried’) the hams. The resulting fragrant, sweet, rosy-hued ham is uniquely delicious.

Generally speaking, the raw ham is cured by dry-salting for one month, followed by at least six months of air-drying. It is typically sliced paper-thin and enjoyed on its own or as part of a recipe.

Prosciutto di Parma is available year-round and easily partners with seasonal ingredients. It is a fantastic item to get in the habit of keeping around. It keeps well and can spruce up even the most basic of dishes and adds a lovely depth of flavor to just about anything. It is a perfect “quick entertaining” item, as it needs no cooking and practically no time at all to make guest-worthy food.

It pairs particularly well with anything that includes fresh sage, mushrooms of any variety, and ingredients that have a syrupy sweetness, like figs, raisins, Port, and aged balsamic vinegar.

Here are a few favorite Prosciutto di Parma dishes that can be put together with minimal effort, maximum impact:

Quick nibbles:
Classic pairing with slices of melon – just wrap strips of prosciutto around melon slices – cantaloupe is particularly good!

Also try wrapping thin stalks of lightly steamed asparagus with strips of prosciutto. Sprinkle with your favorite vinaigrette and freshly cracked black pepper.

Create a quick antipasti platter using prosciutto, good quality imported Parmesan, a couple of types of olives, and grissini – those crunchy, thin Italian breadsticks.

When fresh figs are in season, wrap whole figs with strips of prosciutto. Cut a small “x” incision in the top of each fig and sprinkle with a little brandy. Bake in a 300F oven for about 10 minutes. Serve warm. (If you have a very good, aged Balsamic vinegar – the 25+ yr. stuff – add a couple of drops to each fig after they come out of the oven.)

Top bruschetta (grilled or toasted bread slices that have been rubbed with garlic, drizzled with olive oil and seasoned) with a quick white bean, sage & prosciutto mixture: Drain and rinse one 19-ounce can of cannellini beans. Either mash to a coarse puree with a fork or puree in a food processor or blender. Add one teaspoon lemon juice, 1 tablespoon olive oil, about 3 tablespoons chopped fresh sage, and coarse salt and freshly ground pepper to taste. Spoon a heaping teaspoon of bean mixture on each bruschetta and top with a bit of prosciutto.

Enhance the everyday:
Wrap around chicken or shrimp for grilling – keeps it moist inside, while prosciutto takes on a lovely crunch.

Add to your favorite version of grilled cheese sandwiches. Try using Fontina cheese for an authentic Italian taste combo! Use good quality Sourdough bread and “grill” the sandwich in a skillet, using herb-flavored butter (dried thyme is good!). Delicious!

For a quick and tasty pasta entrée, toss cooked pasta with olive oil, sautéed mushrooms, strips of prosciutto, chopped fresh sage, grated Parmesan, and cracked black pepper. Lots of flavor; very little effort.

Another quick pasta combo is to toss hot pasta with olive oil, baby spinach leaves sautéed with garlic, a couple of tablespoons of plumped raisins, diced prosciutto, freshly grated Parmesan, and toasted pine nuts.

And yet another pasta topping- sautéed mushrooms (use an assortment, including some wild mushrooms), onion and garlic, slices of prosciutto, and a final sprinkling of minced chives.

Use your favorite store-bought pizza dough or flatbread and top with sautéed red onion, slices of prosciutto, crumbled goat cheese and minced fresh thyme. Drizzle with a little olive oil and cracked black pepper when it comes out of the oven.

Make a flavorful salad by tossing baby arugula leaves with good quality olive oil and just a few drops of balsamic vinegar (arugula doesn’t need much!). Toss in slices of fresh or dried figs, diced prosciutto, and crumbled Gorgonzola cheese. Season to taste with salt and pepper – probably won’t need much of either.

Jazz up rice or grain side dishes with chopped prosciutto, plumped golden raisins and chopped fresh sage.

Toss freshly cooked green peas with chopped onion and prosciutto that have been sautéed in a bit of butter.

Wine Pairing:
Prosciutto matches up nicely with sparkling wines and zesty white wines (like Sauvignon Blanc, Pinot Grigio, and Gewurztraminer), as well as young fruity reds like Chianti, Dolcetto and light Pinot Noir.