Prosciutto di Parma DOP without bone (bound) Weight:24 Months min - Bound (8,5 KG apx) Giovanni Battista Capurro—noticed the pasta’s

Giovanni Battista Capurro—noticed the pasta’s resemblance to the nib of a fountain pen (in Italian called “pennino”) and named it “penne”

An extraordinary taste for a special moment

for a touch of heavenly sweetness every day

STUFFING:  Chard

Prosciutto di Parma DOP without bone (bound) Weight:24 Months min - Bound (8,5 KG apx) Giovanni Battista Capurro—noticed the pasta’sDescription Nutrition Information Ingredients Parma ham is made from three simple yet fundamental ingredients: select pig thighs, salt, and the right air. Yes, air is an ingredient too. The air is noticeable in spring when you go for a drive in your car or on your motor bike around the Langhirano hills, just above the town where Parma ham is made. You're in the land of ham. You are reminded of it round every bend as you drive past signs indicating