San Francisco, California
London, United Kingdom
Join NASA as we explore what it means to have an authentic origin. NASA developed this seminar partnering with the Consorzio di Prosciutto di Parma, to educate our members and the trade about the Prosciutto di Parma crafting process, what the DOP regulations stand for and why it is so important to recognize the sense of place for food and wine.
We will taste through several wines of Emilia including the award-winning Lambrusco and other sparkling wines of Ceci, wines of Castello di Luzzano, and experience a slicing demonstration of Prosciutto di Parma. Learn how to spot a ham leg of great quality, and the difference between 14 month, 18 month and 24 month Prosciutto di Parma. A light lunch will be served.
Sponsored by Prosciutto di Parma DOP, with generous support from Ferrarini Imports, Castello di Luzzano, Ceci Wines.
This seminar is open to wine buyers for restaurants and retail, chefs and sous-chefs,
press and NASA members on a seat-available basis.
When & Where
NORTH AMERICAN SOMMELIER ASSOCIATION
The North American Sommelier Association (NASA) was founded in 2010 as a not-for-profit educational association. NASA is a key member of the Worldwide Sommelier Association (WSA), and as such all of our certifications are recognized worldwide. Courses include the Silver Pin Certified Sommelier, Italian Wine Specialist, American Wine Specialist.