Sydney’s world-class food scene was treated to an unforgettable evening as The EU Gem Ham campaign unveiled Prosciutto di Carpegna PDO to a select gathering of media, chefs, restaurateurs, and food royalty.
The exclusive launch event, hosted at the acclaimed a’Mare restaurant, celebrated this prized premium, small-batch ham—renowned for its subtly sweet flavour and refined, silky texture. Originating from the rolling hills of Carpegna, this distinguished cured ham is meticulously crafted using time-honoured techniques and patiently aged to perfection, a testament to centuries of European tradition.
Guests were welcomed with a warm introduction to the rich heritage of Carpegna prosciutto-making traditions. Chef Andrea Vignali, captivated the room as he hand-carved delicate slices directly from the leg, allowing guests to appreciate the craftsmanship behind every cut. This was followed by a’Mare’s king of cuisine, Alessandro Pavoni, who presented a multi-course menu placing Prosciutto di Carpegna PDO at the heart of each dish, thoughtfully paired with seasonal produce and premium wines.
“Prosciutto di Carpegna PDO is much more than a product—it’s a story of tradition, passion, and craftsmanship. Sharing it with Sydney’s creative food community, renowned for its appreciation of provenance and innovation, has been a true pleasure,” said Cristian Tassoni from Consorzio Prosciutto di Carpegna.
Chef Andrea Vignali added, “Working with Prosciutto di Carpegna PDO is like working with a piece of art—delicate, nuanced, and full of character. Its elegance elevates any dish while telling a beautiful story of its origins.”
The EU Gem Ham campaign is co-financed by the European Union and promotes the use of PDO (Protected Designation of Origin) symbols on food products, guaranteeing authenticity, quality, and artisanal excellence.
For more information about Prosciutto di Carpegna PDO, visit www.gemham.eu or follow on Instagram @consorzio_carpegna.
Attached: images from the evening. Recipe from the evening.
Gnocco Fritto was part of the dining experience.
Serves 2 Time 25 Minutes
Ingredients
- 160ml of water
- 1tsp active dry yeast
- 350g plain flour, sifted, plus more for dusting
- 550g lard, at room temperature
- 1 pinch of fine sea salt
- 20g Prosciutto di Carpegna PDO
- Parmigiano Reggiano, as much as needed
- 20g chives
- 100g goats cheese
- 1tbsp Extra virgin olive oil (EVOO)
Directions
- Dissolve the active dry yeast in 160ml of warm water. Let it sit for 5-10 minutes or until it becomes frothy.
- In a mixing bowl, combine the sifted flour and fine sea salt.
- Gradually add the yeast mixture and mix well until the dough begins to form.
- Add room-temperature lard and continue to mix for about 5 minutes, then add the salt and mix for an additional 2 minutes.
- Allow the dough to rest and proof in a warm space for 15 minutes.
- Roll out the rested dough on a floured surface to about 5cm thickness.
- Cut the dough into squares, making each square approximately 3cm on one side and 5cm on the other.
- Heat a generous amount of oil in a deep-fryer or a large pot.
- Carefully fry the dough squares in the hot oil. To ensure they puff up properly, use a spoon to constantly cover the gnocco with hot oil. Fry until they are golden brown.
- Remove the fried gnocco from the oil and place them on paper towels to drain excess oil.
- Allow them to rest.
- Mix goat cheese, chives, and a splash of E.V.O.O. until smooth.
- Chill in a piping bag.
- Make a small pocket in each gnocco and fill with the cheese mixture.
- Plate with a little dot of the cheese mixture, place the filled gnocco on top, cover with Prosciutto di Carpegna PDO, and grate Parmigiano Reggiano over it. Buon appetito!
To download the recipe and more visit https://gemham.eu/en-au/cookbook/
