These were the other appetisers we couldn’t resist getting too. Tissue-thin, the large slices of 16-months-aged Parma ham were velvety-soft, and had a lovely sweet and mild flavour. They were easy to savour as opposed to the kind I’ve come across with meat fibre that refuses to tear even under brute force.
Tender with a delicate snap to the bite, the succulent asparagus were prepared simply with olive oil. Spring seemed to burst forth in every bite of them.
I recommend you add these to share if you spot them on the ever-changing menu at @famiglia_baldassarre.