Prosciutto with a Pro: A Culinary-Educational Experience with Expert Francesco Lupo.

On May 18, 2019, the IAMLA hosted a special educational presentation and tasting that featured culinary specialist Francesco Lupo, who spoke about Prosciutto di Parma’s rich history and explained how to identify the authentic product. Guests also enjoyed curated bites created by acclaimed Chef Angelo Auriana from Factory Kitchen, Sixth+mill pizzeria and bar, and BRERA Ristorante.