Themed Weekend October 18-20: Prosciutto

Discover the best charcuteries at Eataly Stockholm

Ready for October weekends? So are we!

We dedicate every weekend in to one of Italy’s delicacies together with wine. We offer tastings in the market, cooking shows in our school and special dishes in all restaurants. Get ready to eat, drink and learn more about some of the best Italian produce!

 

OCTOBER 11-13: PROSCIUTTO CRUDO & WINE 

Meaning “ham” in Italian, prosciutto is one of Italy’s most famous salumi. Each pork leg is carefully selected for quality, salted, and expertly cured for at least 14 months in designated areas of Italy. The resulting product is an intoxicating combination of sweet and salty flavors and delicate aromas of terroir.

Did we just make your mouth water?

From October 18-20, 2019, join us at Eataly Stockholm as we celebrate all things prosciutto crudo with special offers in our marketplace, tastings, and new dishes in our restaurants!

Explore all the prosciutto-bilities with our full calendar of events and offers below, then plan your visit!

Italienska charkuterier i Stockholm

COMPLIMENTARY TASTINGS

Here at Eataly, we believe that the more you know, the more you enjoy. During our weekend celebration of prosciutto, we’ll be offering free tastings with our featured producers so that you can try before you buy! Explore the tasting calendar below.

Friday from 11 a.m. -7 p.m. | Prosciutto di Parma DOP 20 months
Taste on of Italy’s most famous air-cured hams: Parma ham. Since it’s first mention back in ancient Rome this geographically protected food has become world renowned for its delicate, sweet flavor.

Friday to Sunday from 12 a.m.-7.30 p.m. | Salami från Antica Ardenga & Quadro
Since the end of the 19th century Quadro produces typical top quality Piedmont Salami. Take the chance to try one of their specialities: Salame al Barolo. That’s right, salami with Barolo wine!

Friday to Sunday from 11 a.m. -7 p.m. | Culatta
Antica Ardenga produces limited quantities of cured meats from the Bassa Parmense area close to the Po river. Thanks to its humidity, other climatic factors and tradition, they have produced high quality salumi for many years.

Friday 12 p.m.-7 p.m. & Sunday | Prosciutto & Coppiette di Bassiano
Exposed to the sun and well ventilated, the hills of Bassiano – in Southern Lazio – offer an ideal climate for Prosciutto curing. Get a taste of Prosciutti di Bassiano from Piedmont together with fresh fruit and grissini.

Saturday 11 a.m.-7 p.m. | Prosciutto San Daniele DOP 18 months
Prosciutto San Daniele DOP aged 18 months is among the sweetest prosciutto crudo in Italy. Try this all time classic together with our bread.

Saturday 12 p.m.-7.30 p.m. | Lardo di Colonnata IGP + Mostarde Le Tamerici
Fausto Guadagni’s family have been specializing in Lardo di Colonnata for generations. The meat is personally selected and collected form the butcher, flavored with spices, salt, aromatic herbs and pepper and aged in marble containers.

 

Italiens bästa lufttorkade skinkor

 

Can’t come this weekend? Don’t worry! Discover our other weekends with delicious themes:

Upcoming Weekend Themes:
October 25-27: Mushrooms & Wine

 

Ti aspettiamo!  See you there!