Peaches, Prosciutto, Parmigiano; OH MY! | Set of 4
When summer ends, so does fresh peach season. One of our favorite pairings during the summer season are Peaches, aged Prosciutto di Parma, Parmigiano Reggiano and Balsamic drizzle. Our friends at one of the most popular dining spots in St. Louis (Louie on Demun) have mastered this dish for St. Louisans during summer peach season. We couldn't resist bringing this pairing of preserved Piedmont peaches in Moscato wine syrup, sliced Pio Tosini 20-month Prosciutto di Parma, Rosola 24-month White Cow Parmigiano Reggiano and Aged Cattani Olivewood Balsamic for finishing.