Best culatello in Senoia, GA

Served at Revolution, on the charcuterie menu.

Culatello

$10.00

Where this dish comes from

Culatello di Zibello has been produced in the municipality of Zibello and a handful of surrounding villages along the Po River in Parma province since at least the 14th century. The DOP designation, granted in 1996, restricts production to a tightly defined zone where winter river fog — the nebbia — creates the unique humidity that drives the 10-to-24-month curing process. The muscle is massaged, salted, tied inside a pork bladder, and hung in cellars that flood seasonally, making Culatello one of the most terroir-specific cured meats in the world.

Make culatello at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Make it at home

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

Remove the culatello from the refrigerator at least 20–30 minutes before serving. Cold fat dulls the flavor significantly — room temperature is essential.
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.
On a large plate or wooden board, loosely fold and drape the culatello slices so they ruffle naturally — avoid stacking them flat.
Spoon the fig jam into a small dish and place it to the side of the meat.
Add the grissini alongside and tuck the warm piadina at the edge.
Drizzle the olive oil lightly around — not over — the culatello.
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.

Cheffy’s note

Culatello is the king of Italian salumi — a DOP-protected cured meat from the fog-laden Po Valley of Emilia-Romagna, made exclusively from the muscular heart of the pig's hind leg. Because it is served purely as charcuterie, the chef's only job is restraint: paper-thin slicing, room-temperature service, and companions that amplify without competing. Never chill it before plating — fat needs to bloom and the aroma needs to open.