PITTSBURGH — Mike Masciantonio has taught the art of making prosciutto at the American Italian Club in Aliquippa, Pennsylvania, for more than a decade. Which is kind of funny, because he never liked ...

This crowd favorite is a dry-cured ham that comes from a pig’s hind leg. If you’re looking for quality, splurge a bit on prosciutto di Parma (aka buttery, top-tier prosciutto made in Parma, Italy that ...

When I visited Tuscany, I went to Francesco Bagnoli's farm to watch the master cheesemaker prepare organic (fairly perfect) ricotta from scratch. I also stopped by the farm of Paolo Parisi, who is ...

There are certain tried-and-true food combinations that should never be messed with. One classic example includes ripe, seductive figs paired with salty, supple prosciutto and fresh goat cheese.

Prosciutto is prosciutto, right? It’s thinly sliced, dry cured pork that adds so much salty, buttery flavor to everything from sandwiches to pizza or a charcuterie board. It’s all pork, all salty, all ...

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Prosciutto crisps, which I fondly call “pork chips,” can function as a fancy snack, highfalutin’ bacon bit, or—in the case of one cocktail I had one time—unexpected drink garnish. Usually the ...

In a small stockpot steam mussels with 1 cup white wine and 3 cups clam juice until open, cool, remove from shells, set aside and reserve mussel juice. In a small sauté pan add equal parts melted ...