This is directed to Maureen or anyone else who know's about Prosciuto ... I've eaten prosciutto most of my life. Most of the resturants I went to in Venice and Rome I ate it there but the Prosciutto at Colline Emilliane was BY FAR the best prosciutto that I ever had. Now I'm trying to find some that good here in The US. Like I said in other post I am in Connecticut and I regularly go to The Bronx and the italian Deli's near Arthur Ave. The prosciutto is good there but after Colline Emilliane ----I'm having 2nd thoughts. The prosciutto there was Darker in color and tasted as smooth as butter. Now after alittle internet reserach I find there is what I always knew Prosciutto di parma and now I learn there's prosciutto di San Daniele ( Which after reading is darker and sweeter tasting ) Is this the type they use at Colline Emilliane ? Also, is there anyone who ships that to the States ?
Thanks in Advance !