Prosciutto Di Parma E Insalata Di Gamberi


1 pound tubular pasta, such as penne
2 ounces peas, cooked
2 oz. celery (about two stalks), minced
7 ounces Prosciutto di Parma ®, cut into small cubes
4 ounces medium-sized shrimp, shelled, deveined and boiled
olive oil,
white pepper

How to make the PROSCIUTTO DI PARMA ® E INSALATA DI GAMBERI – Prosciutto di Parma and Shrimp Salad:

Cook pasta in salted boiling water and let cool. Place celery, peas, Prosciutto di Parma ®, shrimp and the pasta in a large bowl and season with salt, olive oil and white pepper. Mix well.

Courtesy of Paola Rossi, LA GREPPIA Restaurant. Parma. Italy.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at