A couple of days ago, Erika of In Erika’s Kitchen asked chef, restauranteur and KCRW’s “Good Food” host, Chef Evan Kleiman, why we are not making quality prosciutto here in the States. Prosciutto along the ranks of that from the region of Parma. Parma, located in the Northern half of Italy, is one of the top producers of quality prosciutto. Thanks to the Parma Ham Consortium, along with the Protected Denomination of Origin (P.D.O.) the region has a cultural and legal protection over the production of its product. Due to the layout of the Apennine mountains, the surrounding hilly landscape and pigs chosen and bred by authorized breeders, Parma ham is a result of several unique factors that make it stand out among other cured meat producers. After a couple of hours learning more about Prosciutto di Parma with Evan Kleiman, we were given a rundown of the specific elements that contribute to the making of Parma ham that make it stand out in a class all its own.
It’s over ladies and gentlemen! We entered the Good Food Pie Contest again, but this year was not a lucky one. Last year, we managed to pull out a win, which was a huge surprise to both of us. This year there was an entire batch of new winners taking home the top prizes.
We’re happy to announce that today’s post is part of KCRW Good Food and Evan Kleiman’s Pie-a-Day feature. The summer season of pies will end with Good Food’s 2nd Annual Pie Contest. We attended last year, and the inaugural event was a blast. If you’re a loyal reader, then you may know that we love trying different recipes, especially those with strong cultural affiliation. We’re sharing our take on the Hawaiian favorite–haupia. This time, it’s in pie formation and topped with sweet pineapples. Read all about it HERE, and check the Good Food website daily for more!