Evento

ProsciuttoPalooza with Pio Tosini: SOLD OUT!

Pio Tosini has been crafting extraordinary prosciutto in Italy's Parma region since 1905, and since then has emerged as one of the absolute best. For this dinner, we'll welcome Giovanni Bianchi, the producer-owner who continues the Pio Tosini tradition today.

Pio Tosini's hams bear the seal of the prestigious Consorzio del Prosciutto di Parma, signifying exceptional quality and purity in production. Only four ingredients go into the product: pork, salt, air and time. Pio Tosini prosciutto dry-cures for more than 500 days, assuring incredible depth and balance of flavor, with each ham then trimmed and deboned by hand.

For this dinner, Rosemont Chef Bryan Dame has teamed up with Giovanni to create an extraordinary five-course meal, each pairing the exceptional Pio Tosini prosciutto with seasonal, locally sourced produce and meats. And of course, we'll pour plenty of exceptional Italian wines to match with the dishes.

Here's the menu for this one-of-a-kind dinner:

Prosciutto, New-School Gnocchi, Parmesan

Herbs and Greens Skillet Pie, Crispy Prosciutto

Prosciutto Anolini in Whey Broth

Roasted Chicken, Mushrooms and Prosciutto

Olive Oil Panna Cotta, Prosciutto-Almond Cookie