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Prosciutto crudo aged in Alpe Piora.
From 6 to 26 November 2023, the traditional review of Prosciutto crudo in Alpe Piora returns. Now in its seventh edition, the initiative promoted by Ticino a Tavola, GastroTicino and Rapelli will take place in partner-restaurants throughout the Canton to highlight local gastronomic excellence and traditions.
There is only one rule for chefs: to propose dishes based on Prosciutto crudo Pioradoro, the exclusive raw ham aged at 2,000 metres in Alpe Piora (Leventina), in attractive and innovative versions.
And just one rule for the gourmet: let yourself be carried away by the emotion of tasting the delicious local dishes in the registered restaurants.
Restaurants and dishes on ticinoatavola.ch.
Features
- CATEGORIES Enogastronomy , Get-togethers
