Culatello

Culatello, the way we make it

Make it at home

Ingredients

• 2.5 oz (70 g) culatello, sliced paper-thin (ask your Italian deli to slice it; or substitute prosciutto di Parma if unavailable)
• 1 piece piadina (store-bought) or 2 slices thin flatbread, warmed
• 2–3 grissini (Italian breadsticks)
• 2 tbsp good-quality fig jam or quince paste (cotognata)
• 1 tsp best-quality extra-virgin olive oil
• Freshly cracked black pepper
• Optional: a few fresh or dried figs for garnish

Instructions

1. 1

   Remove the culatello from the refrigerator at least 20–30 minutes before serving. Cold fat dulls the flavor significantly — room temperature is essential.

2. 2

   Warm the piadina or flatbread in a dry skillet over medium heat for about 45 seconds per side until soft and lightly charred in spots. Wrap in a clean kitchen towel to keep warm.

3. 3

   On a large plate or wooden board, loosely fold and drape the culatello slices so they ruffle naturally — avoid stacking them flat.

4. 4

   Spoon the fig jam into a small dish and place it to the side of the meat.

5. 5

   Add the grissini alongside and tuck the warm piadina at the edge.

6. 6

   Drizzle the olive oil lightly around — not over — the culatello.

7. 7

   Crack a little black pepper at the very edge of the plate and serve immediately with a glass of Fortana del Taro or a light, dry Lambrusco.

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