Prosciutto di Parma PDO Consortium has announce a new collaboration with two Michelin-starred Chef Alex Dilling at Hotel Café Royal—bringing guests an authentic “Aperitivo at the bar”. Cara tries a slice
Between 18.00 and 22.00, diners are invited to secure their seat at the bar and enjoy Aperitivo tasting bites inspired by Prosciutto di Parma PDO—crafted and served by Chef Alex Dilling’s team.
Produced exclusively in the province of Parma under strict PDO (Protected Designation of Origin) regulations, Prosciutto di Parma is made from just two ingredients – selected Italian pork and sea salt – with no preservatives or additives.
PDO regulations also require production within a defined geographic area and strict compliance with a detailed specification at every stage, shaped by the unique local natural and human factors that make it distinctive.
Like the natural sweetness that comes from a minimum of 14-month curing process, shaped naturally by the dry hillside air of Parma.
As with all great things replicas are common, to spot an authentic one every parma ham carries the five-point Ducal Crown, the Consortium’s mark of guaranteed authenticity and traceability.
Parma as we learn at this fine tasting session is an incredibly versatile ingredient that pairs very well with an array of components.
Starting with a Sicilian red gel like prawn and parma emulsion on a bed of cream cheese topped with Kaluga caviar. Having tried numerous variations of caviar, I find this combination particularly intriguing.
The sweetness of the prawns and ham meets the minerality of the caviar and the creamy richness of the cheese.
Despite a number of elements, the flavours work harmoniously well together. Miniature, puffed crumpets arrive alongside, providing the perfect vehicle for scooping up the delicate composition that otherwise served with a mother of pearl spoon.
To follow is an absolute favourite of mine – olive oil poached cod with a parma crisp. The cod is beautifully executed with plump, moist fillet that flakes effortlessly.
It rests on a bed of Basque inspired piperade that brings gentle warmth and delicate acidity notes, complementing the mild flavour of the cod without overwhelming it.
Meanwhile, the Parma crisp adds a welcome touch of saltiness and contrasting texture.
Chef Dilling jokes that we might find the crisp difficult to chew but it proves entirely enjoyable. The interplay of flavours makes this a particularly well-considered dish.
There is also a beautiful poultry – hunter’s chicken but elevated with parma and the most sophisticated presentation. It’s precisely cut revealing layers of the chicken, cheese and the parma.
I rarely comment on bread but the miniature black olive ciabattas deserve a spot in the article.
Shaped almost like little savoury cookies, they are served warm, with a soft interior featuring distinct alveoli dotted with minced black olives.
The salty olives pair beautifully with creamy, room-temperature butter, served in a cute little stainless-steel dish — a small detail that adds to the charm.
Our savoury courses are accompanied by a red Plenio, a Verdicchio Riserva from Castelli di Jesi.
Our savoury courses are accompanied by a red Plenio, a Verdicchio Riserva from Castelli di Jesi.
The fig dessert is particularly appealing, perhaps unsurprisingly, as figs are among my favourite fruits. Served with olive oil ice cream and a delicate, pink-tinted tuile, it’s a pleasing palate balance.
Poached with just a light coating of syrup, allowing figs’ natural character to shine, while the ice cream keeps it on more savoury side than a full on dessert.
The final course brings a little theatricality to the table, presented inside a real eggshell, as we turn it upside down to reveal a salted caramel crémeux.
Inside is wonderfully luscious, with a buttery sweetness that stops short of becoming overpowering. If only I liked salted caramel flavour as much as figs.
The tasting showcases the versatility of Prosciutto di Parma, taking it beyond the common familiar pairing with melon or in a baguette and exploring its potential in a variety of unexpected combinations.
“Aperitivo at the Bar” offers an appealing introduction. Sometimes, all it takes is a different perspective to appreciate a classic all over again.
Hotel Cafe Royal, 10 Air St, London W1B 5AB