Some months ago, Giovanni Bianchi of the prosciutto curing house, Pio Tosini, visited our shop in Cambridge for a staff tasting. Giovanni’s family has been curing prosciutto in the Parma region of Italy since 1905 and today, Giovanni, along with one of his cousins and an uncle, continue the family business.
The tasting had one of the strongest turnouts ever from among staff members – it was the first time we had had someone from one of our prosciutto curing houses visit the shop and everyone was curious and excited. The evening was fascinating and involved some delicious prosciutto tasting, a good amount of talking and lots of questions! At the end of the evening, Giovanni was kind enough to encourage staff members who might be visiting Italy to get in touch and he would be happy to show us around the Pio Tosini facility. Recently, I was fortunate enough to be traveling in the area and took him up on his generous offer. (more…)