At Pitango we are inspired by Italian bakeries and legendary Italian sandwich shops, where taking shortcuts is simply not an option. Our breads are baked daily the traditional way with natural leavening and a slow-rising process that creates a rich, complex flavor and hearty crust. We source our Prosciutto di Parma directly from a family-owned producer in Parma, Italy, that carefully cures and ages its ham without preservatives or additives.
I was first exposed to Prosciutto during childhood summers vacationing in Italy.
We love including Prosciutto in sandwiches with complementary ingredients. Our favorite offering is a sandwich with Prosciutto di Parma, mozzarella, and avocado on tomato focaccia. It showcases Prosciutto di Parma is a simple yet sophisticated way.
It’s important to trim the skin!