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A Taste of Parma is coming to PICCOLO for one night with Pio Tosini Prosciutto


Join us the evening of March 24th as we host Giovanni Bianchi, owner of the famed curing house Pio Tosini in Parma Italy, as he will be on hand slicing his 500 day dry cured Proscuitto. Located in Langhirano, in the heart of the Parma region of Emilia-Romagna, Giovanni is the fourth generation producing these unctuous hams. They work closely with the farms and have stricter guidelines than the regular Parma hams and take great pride in how the handle and cure the pork. The hams are cured and rested and rotated and given time(minimum of 500 days) to take in the gentle breeze coming in from the hills of Parma. We will be  cooking a 5 course tasting menu with each dish featuring the prosciutto.  Wines and beers from the Emilia-Romagna region will be featured this evening, and wine pairings for the dinner will also be available

     when: Thursday march 24th @ 6 pm                                                                                        price : $49 for 5 course tasting menu per person plus tax and tip

for information and to reserve you seat  call  207.7474.5307 or email info@piccolomaine.com