Prosciutto di Parma’s 50th Anniversary Party at Osteria Morini

Exterior of Osteria Morini Chef Michael White
Hand slicing the 30 month aged Prosciutto di Parma
Osteria Morini’s exterior, Chef/Co-Owner Michael White & Hand Carving 30-month aged prosciutto di Parma

Prosciutto di Parma threw their 50th Anniversary party at Osteria Morini.

Magnum bottles of Fattoria Paradiso Sangiovese di Romagna 1993 Pouring the Melone e Prosciutto Cocktail Lafayette Negroni
Pecorino Dolce and my plate of Prosciutto di Parma
Magnum bottles of Fattoria Paradiso Sangiovese di Romagna 1993, Various cocktails, Pecorino Dolce and my plate of Prosciutto di Parma

Since this is a prosciutto party, almost everything served have touches of that beloved, cured Italian ham – even the cocktails and desserts.

The Melone e Prosciutto cocktail is composed of melon infused El Dorado Rum, Cocchi Americano, Elcone Sherry, melon purée, with a smoked salt and Prosciutto rim. Initially salty and crunchy from the rim but generally, it’s on the sweet and fruity side but still very delicious. Despite the fact the Lafayette Negroni does not have any prosciutto in it, this was pretty damn refreshing and balanced between the sweet and bitter. There was also a really fantastic Fattoria Paradiso Sangiovese di Romagna 1993 (served from magnum bottles) that was still very big but refined and toned a bit because of its aging on the shelf and vintage.


To ease the alcohol in my stomach, I’ve had various delicious, Pecorino cheeses and of course, full bodied, flavorful, thinly sliced Prosciutto di Parma of multiple aging times (ranging from 18 to 30 months).

Favas & Peas, primo sale & crispy speck "Fegatini" duck liver mousse, passito wine gelee
My plate of (mostly) pork flecked protein

To showcase some of Chef White and his kitchen’s cooking, there were various crostini like the favas & peas with an Italian sheep milk cheese, primo sale, and crispy speck and a tasty, creamy, not too liver-y “Fegatini”, a duck liver mousse with passito wine gelee. There were heartier food like my (mostly) protein and pork flecked plate filled with roast Branzino with Prosciutto, a tender, juicy porchetta with its cracking skin on the side, spinach with prosciutto and roast, hand smashed fingerling potatoes.

Piping the Prosciutto di Parma gelati Prosciutto di Parma gelati with Lambrusco cherries and chocolate pearls
Prosciutto di Parma panna cotta with apricot compote
Piping Prosciutto di Parma gelati; Serving Prosciutto di Parma gelati with Lambrusco cherries and chocolate pearls, Prosciutto di Parma panna cotta with apricot compote

There were a couple of Prosciutto di Parma infused desserts passed around but the most impressive were the cones of Prosciutto di Parma gelati with Lambrusco cherries and chocolate pearls that tasted quite refreshing and lemony and balanced by the slightly salty edge of the Prosciutto di Parma and the toppings made it amazing. The Prosciutto di Parma panna cotta with apricot compote was pretty insane from having that ham infused in that sweet-salty, silky, creamy custard balanced with the sharp, tart apricot compote.

There was so much more food passed around that evening and it’s truly a convivial party to celebrate the Prosciutto di Parma’s gold anniversary.

To view more photos of this event, please view the slideshow below (or CLICK HERE for my photo set):

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Osteria Morini

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218 Lafayette St
New York, NY 10012
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