Chef inspiration
Gnocchi di Patate con Prosciutto Cotto di Modena, Asparagi e Crema di Parmigiano
This special pairs Parmigiano, prosciutto, and asparagus; together they bring a savory, gently tangy cheese note, salt-cured depth, and rounded savor.
The story
About the dish
Gnocchi di Patate con Prosciutto Cotto di Modena, Asparagi e Crema di Parmigiano is anchored by Parmigiano, prosciutto, asparagus, and potatoes. Taste it for a savory, gently tangy cheese note from Parmigiano, salt-cured depth and rounded savor from prosciutto, and a fresh vegetal edge with pleasant bitterness from asparagus.
It opens a window onto Italy’s Food Valley, where filled pasta, long-cooked sauces, cured meats and aged cheeses carry strong local identities. On the plate, Parmigiano translates that context into a savory, gently tangy cheese note in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.