Prosciutto master inspires students

The story behind Prosciutto di Parma was shared at a special masterclass hosted by the Italian Trade Agency at our Sydney campus.

The masterclass was attended by Angliss cookery students and visiting high school students. Chef Luca Ciano demonstrated the careful techniques employed in creating this specialised product as well as some of the ways it could be used.

Luca demonstrated the slicing and presentation of the prime slices, as well as the use of some of the trimmings, and all participants were encouraged to taste the produce.

The prosciutto trimmings were used to make a large pot of pumpkin and prosciutto risotto, finished with Parmigiano-Reggiano and an aged balsamic vinegar from the Parma region of Italy.