Foods of Florence

Culinary Collective in Florence

ham

Ingredients: Prosciutto del Pratomagno D.O.P.

Tuscan ham from Pratomagno

There are several kinds of Tuscan prosciutto. Among all hams produced in the region, Prosciutto del Pratomagno D.O.P. is a jewel in the culinary tradition of Tuscany.

Prosciutto del Pratomagno D.O.P. is a traditional mountain ham, produced in the Pratomagno Mount area. This Tuscan prosciutto is made from pork meat raised in the region. The ingredients used for curing the ham are salt, pepper, and a mixture of aromatic herbs. The final result is a flavorsome and slightly sweet cured meat.

This Tuscan prosciutto is usually served in thick slices as part of an antipasto, alongside cheeses, sottoli and sottaceti. I love to serve it sliced paper thin, with some fresh cherries.

Florentine Kitchens: Alessandro Frassica

Alessandro Frassica is the creator and owner of ‘Ino, a popular paninoteca (“panini joint”) located right behind the Uffizi Gallery. The place doesn’t need much introduction as it is famous in town for having fostered a sort of panini revival and has been featured in dozen of publications, including The New York Times.

Photo credits: ‘Ino Firenze

When Foods of Florence asked Alessandro about the current culinary scene in Florence, he said, “On the one hand, overall quality has never been so high. On the other, food businesses are flourishing and it isn’t always easy to gauge when a place is truly authentic”. At ‘Ino (short for panino), you won’t find any sad-looking, plastic-wrapped sandwiches but gourmet, made-to-order paninis with tempting names, like Favoloso (“fabulous,” with mortadella, gorgonzola, and red-pepper preserve) and I Love You (sweet gorgonzola and Cetara anchovies). Selected hams, salamis and cheeses are freshly sliced and then stuffed into warm, crusty ciabattas spread with artisan sauces, dressings and relishes. Several vegetarian options are also available.

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