After blogging about the definition of french bread, I thought I might blog about our other ingredients.  So here I am talking about prosciutto di Parma: prociutto is the Italian word for "ham," prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy's PARMA HAM is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). Our prosciutto is prosciutto crudo.  This type of Italian ham is also labeled according to its city or region of origin; our prosciutto comes from Parma.  It's usually sold in transparently thin slices. Prosciutto is a classic first course when served with melon or figs and amazingly delicious when grilled with imported asiago cheese.  I believe the next ingredient we meet will be asiago cheese.

French bread
A light, crusty, yeast-raised bread made with water instead of milk. The dark brown, intensely crisp crust is created by brushing or spraying the loaf's exterior with water during the baking process. French bread comes in many shapes, including the classic long, thin BAGUETTE, rounds and fat ovals.