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Parma ham for pudding?

Alberto Rosetti is head chef at the Michelin-starred restaurant, Al Tramezzo, in Parma, Italy.
 
Unsurprisingly, many of his recipes call for the local ham—Prosciutto di Parma, made from the thighs of Italian pigs, sea salt and nothing more.
 
Rumour has it that so enamoured is Alberto with the region’s eponymous haunch that he has tattooed onto his own thigh the same five pointed Ducal crown logo that is routinely branded onto each leg of Prosciutto di Parma to guarantee its authenticity; though when I took a casual glance there was nothing to suggest Alberto's legs weren't all his own.
 
On a visit to London in early autumn, Alberto gave a cookery demonstration conjuring recipes using Parma ham (DOP) and Parmigiano-Reggiano cheese (DOP). He had his sleeves rolled up, but not his trouser leg, so I cannot verify the rumour for sure. 
 
Click on the images for recipes

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