Authentic Italian, Italian-American ... that doesn't overpower the cheese — it's a lovely match for the salty prosciutto. The burrata may be smoked up to three days in advance and stored ...

Thin Slices of Prosciutto: This thin Italian ham is crispy when baked in ... make sure the asparagus are uniform in size.

Cover the bruschette with overlapping fig slices. Drape the prosciutto to cover the figs. Grind some black pepper over the prosciutto, drizzle with honey, and serve immediately.

prosciutto and basil. Season with salt and pepper, drizzle with extra oil and fold in half. Serve with lemon wedges. • Fontina, from delis and specialist food shops, is a melting Italian cheese.

Piadina is Italian flatbread that's widely used at little food stands throughout Emilia-Romagna to make warm sandwiches. Paul Bartolotta loads his with creamy ricotta, salty prosciutto, and an arugula ...

Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto. Brush the spears with oil, and season with salt and pepper. Set the grill on medium heat ...