Cured & Crafted Crowns Philly King of ParmaBy Danya Henninger
February 21, 2014 By Danya Henninger | February 21, 2014
Philly’s "King of Parma" doesn’t actually cook in Philadelphia. On Thursday night, a panel of judges chose Luke Palladino as the top prosciutto wrangler at Cured & Crafted, a tasting event put on by Big Bite Philly and Di Bruno Bros. in celebration of the 50th anniversary of the official Consorzio del Prosciutto di Parma.
Palladino’s restaurant group is centered on the Jersey Shore: Luke Palladino Restaurant in Linwood, LP Steak in Northfield and eateries in Harrah’s and Revel casinos. He took the prize with his prosciutto “involtino,” a hand-sliced slab of meat rolled around truffled burrata, caviar and Ligurian olive oil. It was paired with beer from Jersey neighbor Flying Fish, the Abbey Dubbel.
The Mildred was voted fan favorite - popular opinion chose Michael Santoro’s prosciutto terrine with apple and foie gras, served atop a lavash cracker. A Yards Chocolate Stout pairing gave this dish an extra leg up.
Other good bites included Le Virtu’s prosciutto agnolotti, Street Food Philly’s foie and prosciutto-stuffed kumquat, Osteria’s focaccia topped with prosciutto and buffalo mozzarella, Brauhaus Schmitz’ prosciutto crostini with tomato jam and gouda and Bar Ferdinand’s prosciutto-beer sausage with cantaloupe gelée (“Prosciutto and melon, get it?”).
Emilio Mignucci of Di Bruno Bros. was hand-slicing a leg of prosciutto and free Prosciutto di Parma tattoos - real ones! - were being administered all evening. The newly restored Power Plant in Old City was a cool space, like a huge loft with exposed brick and steelwork. Check out a very short clip of the fun in the video below.