Giovanni Bianchi, owner of the curing house Pio Tosini in Parma, Italy, will be slicing his 500-day, dry-cured prosciutto at Piccolo Thursday evening.

Bianchi’s hand-sliced prosciutto will be the star of a five-course tasting menu that begins at 6 p.m. Each dish will feature the prosciutto, which is made in the Parma region of Emilia-Romagna. Bianchi is the fourth generation of his family producing the hams, which are cured, rested and rotated over a period of more than 16 months.

Wines and beers from the Emilia-Romagna region will be featured at the dinner, and wine pairings will be available. The dinner costs $49, plus tax and tip. For more information or to reserve a seat, call 747-5307 or email [email protected]

— From staff reports

Only subscribers are eligible to post comments. Please subscribe or to participate in the conversation. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.