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Mezzelune Prosciutto di Parma & Parmigiano Reggiano



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Two famous ingredients from the Italian cuisine are combined into our tasty mezzelune pasta, wrapped in a fine and delicious coating: Prosciutto di Parma, aged for more than 10 months & Parmigiano Reggiano, aged for more than 12 months and transformed into a soft cream.

The Italian region associated with this recipe:

This recipe will lead you directly into one of the most ancient culinary traditions of Emilia Romagna - the homeland of fresh filled pasta. 

Preparation suggestion: 

  1. Add the pasta to the boiling water.

  2. Boil gently for 4 minutes.

  3. Drain the pasta.

  4. Add extra virgin olive oil or your favorite sauce and serve immediately.

  5. Sprinkle with grated Parmigiano Reggiano.

Note: Do not try to unstick the pasta before cooking. 


Pasta (40%): soft WHEAT flour, 28.5% EGGS, durum WHEAT semolina. 
Filling (60%): cream Parmigiano Reggiano DOP 22% [water, Parmigiano Reggiano DOP 15% [1.98% in finished product] (MILK, salt, rennet), white corn flour, salt], cream (MILK), water, whey powder (MILK), Prosciutto de Parma DOP 10% (pork, salt), breadcrumbs (soft WHEAT flour, salt, yeast), Parmigiano Reggiano DOP 5% (MILK, salt, rennet), Ricotta cheese ( whey (MILK), cream (MILK), salt, acidity corrector: citric acid, lactic acid), white corn flour, salt, butter (MILK). The product may contain traces of SOY and MUSTARD.

Quantity 250 g

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