Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

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Restaurants & Bars 5

Culatello

guttergourmet | Jul 23, 2006 01:52 PM

The heart (and soul) of the proscuitto. Until I get to try Armando Batali's next month on my trip to Seattle,I've been getting it at Dean & DeLuca. It's domestic (made in NY?!) and only $20 a lb and I think it's superior to the imported proscuitto di Parma. Any thoughts?

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