Specialist of the Month

Tony’s Market
Mick Rosacci
Multiple locations (Colorado)



How was cooking a part of your family history/experience growing up?

Dad worked A LOT and suppertime was the most important time of the day, everyday. Money was tight but my mom was a great scratch cook and dinner was amazing every night.

When did you learn to cook/discover your passion for cooking?

Mom insisted we all learn to cook for ourselves. She would say: “If you think a woman is going to take care of you someday, you got another thing coming!” When I moved away from home I was always broke, so I always cooked for myself and kept the suppertime tradition alive. It was also the most cost effective way to date!

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

I’m a big fan of wrapping things with prosciutto and throwing them in a sauté pan or on a grill – almost everything from fruits and vegetables to fish and meats are better in a packet of Prosciutto di Parma.

What was your first experience with Prosciutto di Parma?

When I was a kid, we used to go to the Italian Deli after church each week for meats, cheeses and breads for antipasto.  I remember the smell of Romano when we walked in the door. We used to call it “stinky feet cheese!” In a Sicilian family, loving prosciutto is second nature.

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

Don’t accept substitutes, spend a little extra for the best. Make sure to slice it thin and do not cut off the fat, unless you plan to use it for a special treat!