During the weekdays, chances are that many workers don’t have the time to sit down at a restaurant and eat a traditional full course meal. The alternative is the panino (sandwich) with a choice of filling like prosciutto (ham) or mortadella.
Italy is well known for its dry-cured hams (prosciutto crudo) like the Parma and San Daniele denominations. But if you have a chance to visit a grocery early in the morning, you may be able to taste the flavor of the prosciutto cotto arrosto (oven roasted ham) while it’s still warm. Have them make for you a panino al prosciutto while the bread is still warm too. And heaven is suddenly at your reach…

If you love food like I do, you’re probably a fan of Prosciutto Crudo. What my friend Marino Buzzi is showing in this picture is the famous Prosciutto di Parma, which is produced in central Italy, near a city called Parma. The ideal atmosphere of this area is the key ingredient for a successful curing of the ham, which process lasts no less than 13 months.