I'm quite prepared to criticise menus where necessary, but there's really nothing to quibble about here: my prosciutto-wrapped asparagus, hollandaise and poached egg starter, and smoked haddock main are both delicious.
To my taste prosciutto di Parma has a leaner and more buttery texture than domestic prosciutto.
Another Lao returnee from Canada and his Australian wife opened Amigo's, a restaurant with a pretty garden, selling huge platters of Mexican fare and sangria – with a dash of triple sec; and at new Italian Il Tavolo, I found Mr T's organic goat's cheese on my delicious prosciutto crudo and walnut pizza.
Prosciutto Two hours into my search for prosciutto, I knew more about Parma, Italy, home of arguably the best prosciutto in the world, but had failed to order any of the ham.
"More and more people are eating my hams like prosciutto," said Mr. Brown, 36, who became cure master at Johnston County Hams when his father, Jesse, died in 1996.
I knew immediately that my provolone and prosciutto on Russian rye with Bermuda onion was smoldering in a kindergarten cloakroom and would probably be traded for cupcakes and bubble gum.
That said, I am unlikely ever to give up my applewood breakfast bacon, or the smoked salmon on my bagels, or the prosciutto that's always in my fridge.
In my locker downstairs, my (Elizabeth David-approved) lunchtime sandwich of prosciutto and brie patiently awaited my return, but even so, it was a dispiriting business.
My first version, of prosciutto, sheep's milk ricotta and marjoram with olive oil on the iron, turned out like a grease bomb.
I like the stinkier ones (melting cuts the stink, by the way) and like to add a little minced sage and some prosciutto to my fontina grilled cheese.
Homemade sausage was a subtle match for the sharp prosciutto cotto on my favorite pizza.
