Specialist of the Month

Nonna Beppa
290 Hudson St, New York, NY 10013
(917) 639-3996


How would you describe Nonna Beppa to someone who has never been in?

A cozy place where customer service and quality are top priorities. Nonna Beppa’s concept is to make you feel at home. At Nonna Beppa, you can fully experience the culinary roots and origins of the Emilia Romagna region. You can taste the exact same food you’d taste if you were in Italy – our recipes are the same as those taught to me by my Grandma.

Why do you use Prosciutto di Parma?

Because it is a product made in my land, and I like the idea that it can be known and used across the world. Our restaurant is a regional Emilia Romagna restaurant, and Prosciutto di Parma is one of our main ingredients

What was your first experience with Prosciutto di Parma?

I don’t have a memory of a first experience with Prosciutto di Parma, as it was always on our table, ever since I was born.

When I was little, my grandma used to remove the fat from my Prosciutto because she didn’t want me to eat it, but growing up I learned to appreciate the fat, as it’s a major component of the Prosciutto di Parma taste.

What is your favorite technique or dish using Prosciutto di Parma beyond just slicing?

There are 2 dishes on our menu that remind me a lot of my family traditions from Italy

Tagliatelle with Prosciutto di Parma: chunks of Prosciutto sauteed in butter with Tagliatelle


Cotoletta alla Bolognese: chicken covered with a slice of Prosciutto di Parma after it has been deep fried, and a Parmigiana fondue

What is the most important thing(s) to remember when handling Prosciutto di Parma?

When you prepare the Prosciutto di Parma for slicing, it is very important to remove the pork rind with extreme care, in order to avoid removing the fat with it, as that fat is a major element of the Prosciutto.