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Prosciutto Weeks at Eataly Los Angeles

Prosciutto Weeks at Eataly Los Angeles

Meaning "ham" in Italian, prosciutto is one of Italy's most famous salumi. Each pork leg is carefully selected for quality, salted, and expertly cured for at least 14 months in designated areas of Italy. The resulting product is an intoxicating combination of sweet and salty flavors and delicate aromas of terroir.

Did we just make your mouth water?

From August 5 - 18, 2019, join us as we celebrate all things prosciutto crudo – yes, that means all five DOPs – with special offers in our marketplace, tastings, and events!

Eataly is proud to carry all five prosciutto crudo DOPs at our market. The DOP, or denominazione d'origine protetta, guarantees that each product is made according to an authentic regional production method and results in totally unique, high-quality flavor. Check out the differences between our five DOPs: Prosciutto di ParmaProsciutto di San DanieleProsciutto di CarpegnaProsciutto di Modena, and Prosciutto Toscano. Or, stop by our market and talk to us about what makes each one so good!

Prosciutto e Melone and leg of prosciutto crudo

SPECIAL MARKET OFFERINGS:

A SUMMER COMBINATION

Prosciutto crudo is delicious any time of year, but we can't deny that the classic Italian pairing of prosciutto e melone is an extra special seasonal treat. When the peak summer heat hits, there's nothing as simple, or satisfying, as paper-thin slices of salty cured pork wrapped around refreshing slices of sweet melon. Don't miss your chance to taste all five prosciutto crudo DOPs and take advantage of this summer offer in our marketplace.

AUGUST 5-18: Pick up two trays of Prosciutto Crudo DOP (all ages, all producers!) and enjoy a FREE melon with purchase.

THE PERFECT MATCH

Having people over? Impress them with a beautiful tagliere, or board of salumi, cheese, and accompaniments. Don’t worry, we’ll help you get started! 

AUGUST 5-18: Pick up three trays of Prosciutto Crudo DOP (all ages, all producers!) and enjoy a FREE 5-ounce ball of housemade Bianca mozzarella.

Then, ask our cheesemongers for tips on how to make your board stand out with spreads, olives, crackers, and more. Feeling fancy? Pair with a bottle of vino from our wine shop. Salute – cheers!

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COMPLIMENTARY TASTINGS

Here at Eataly, we believe that the more you know, the more you enjoy. During our two-week long celebration of prosciutto, we'll be offering complimentary tastings with our featured producers so that you can try before you buy.

No need to sign up in advance, just stop by to grab a slice!

August 5, 6, 8, 12, & 13 from 12:30 p.m. - 3:30 p.m. | In-store tastings of different DOP producers including Ferrarini Prosciutto di Parma DOP, Piacenti Prosciutto Toscano DOP, Prosciutto di Moderna, and DOK Dall'Ava Prosciutto di San Daniele DOP paired with fresh melon at the Tasting Station

August 7 from 12 p.m. - 3 p.m. | In-store tasting of Piacenti Prosciutto Toscano DOP tasting paired with fresh melon at the Tasting Station

August 9 - 11 and August 16 - 18 from 12:30 p.m. - 3 p.m. | In-store tastings of different DOP producers including Ferrarini Prosciutto di Parma DOP, Piacenti Prosciutto Toscano DOP, Prosciutto di Moderna, and DOK Dall'Ava Prosciutto di San Daniele DOP paired with fresh melon at the Tasting Station

August 14 from 12 p.m. - 3:30 p.m. | In-store tasting of Piacenti Prosciutto Toscano DOP tasting paired with fresh melon at the Tasting Station

August 15 from 4 p.m. - 7 p.m. | In-store tasting of DOK Dall'Ava Prosciutto di San Daniele DOP paired with fresh melon at the Tasting Station

August 9 - 11 and August 16 - 18 from 1 p.m.- 4 p.m. | In-store tasting of Piacenti Prosciutto Toscano DOP tasting paired with fresh Bianca Mozzarella Classica at the Mozzarella Counter

August 10 & 11 and August 17 & 18 from 4 p.m. to 5 p.m. | Live cooking demos of prosciutto and pasta with our Chef from La Scuola

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DISCOVER PROSCIUTTO AT LA SCUOLA

Want to become a master of prosciutto? Craving a classic Italian street food? Join us at our cooking school, La Scuola, to celebrate Prosciutto Weeks.

Thursday, August 15 | The Reigning King of Cured Italian Meats: Prosciutto Masterclass

Like most staples of Italian cuisine, prosciutto-producing techniques vary based on the region, producer, and consortium. Come learn about the production process of various prosciutti, their individual nuances, and what wine pairs best with each! You will leave a prosciutto connoisseur. 

Friday, August 16 | Italian Street Food: Gnocco Fritto Class

Join us as we take a quick trip to Emilia-Romagna to indulge in this street food staple and learn how to prepare it from scratch. These warm "pillows" of dough, are crispy on the outside, fluffy on the inside, and best filled with - you guessed it - prosciutto!

Love prosciutto but not quite sure where to begin? Check out our guide to everything you need to know about prosciutto