Prosciutto with a Pro: A Culinary-Educational Experience with Expert Francesco Lupo

Apr 26, 2019 371

Saturday, May 18th, 4-6pm. Italian American Museum of Los Angeles - 644 North Main Street - Los Angeles, CA 90012. IAMLA Members take $5 off tickets. CLICK HERE FOR TICKETS! or call (213) 485-8432. This is a 21 and over event. Proceeds benefit the IAMLA, a 501 c (3) organization.

The event celebrates Italian-American heritage and the culinary impact Italians have had on the nation. Part of the Weekend of Prosciutto, the event at the Italian American Museum of Los Angeles (IAMLA) will include an educational presentation and tasting. Charcuterie specialist Francesco Lupo will speak on Prosciutto di Parma’s rich history and time honored traditions that make Prosciutto di Parma so unique, and unlike any other prosciutto.

Classic Italian dishes prepared by Chef Angelo Auriana will highlight Prosciutto di Parma prepared in a variety of ways. Curated light bites created by sixth+mill pizzeria and bar and BRERA Ristorante will be served including bigne, Reggiano crema with prosciutto; hand-made crackers with prosciutto and fava puree; Di Stefano Cheese ovoline di mozzarella with prosciutto; and fegatini, chicken liver mousse, prosciutto, lingua di suocera and caperberries. Freshly sliced Prosciutto di Parma will also be available alongside wines that compliment the tasting experience.

Scholarships Available!

The IAMLA is offering three scholarships to this event for college students and aspiring culinary professionals seeking to expand their knowledge. To submit your name for consideration, please send an email to Include an explanation of why you would benefit from attending. Current student ID will be required. You must be at least 21 years old to be eligible. CLICK HERE TO SUBMIT!

The Consorzio was established in 1963 by 23 producers producing 53,000 branded hams who wanted to protect and promote their product throughout the world. Since then, the Consorzio has grown into a family of 150 Prosciutto di Parma producers supplying nearly 9 million hams annually to markets all over the world. Today's producers carry on a tradition that has been passed down through generations. The production of every Prosciutto di Parma is regulated by strict laws that define the quality and characteristics, represented by the Parma Crown branded on Prosciutto di Parma. Learn more, discover recipes and find out where to buy Prosciutto di Parma at


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