Brisbane Celebrates Italian Heritage With Exclusive Prosciutto di Carpegna PDO Dinner Brisbane’s food, lifestyle and media community gathered at OTTO Brisbane last Monday for an exclusive dining experience celebrating Prosciutto di Carpegna PDO. More than 100 guests attended the evening, including journalists, food writers, content creators, influencers and industry opinion leaders, who were invited to discover the heritage, craftsmanship and distinctive character of this renowned Italian cured ham.

The dinner was part of “The EU Gem Ham: Prosciutto di Carpegna PDO,” a campaign co-funded by the European Union and promoted by the Consorzio Prosciutto di Carpegna PDO. The initiative aims to highlight European quality certification schemes while introducing Australian audiences to the unique qualities and traditional production methods behind Prosciutto di Carpegna PDO.

Discovering the Story Behind the Ham

During the evening, Cristian Tassoni, the Consorzio Prosciutto di Carpegna PDO’s representative for the Australian market, spoke to guests about the product’s origins and heritage. He shared insights into its connection to the Marche region of Italy and the traditional methods that have shaped the ham’s distinctive identity over generations.

The evening began with Chef Andrea Vignali, Australian Brand Ambassador for the EU Gem Ham campaign, hand-slicing Prosciutto di Carpegna PDO and serving it on its own. This traditional presentation offered guests an opportunity to experience the ham in its purest form, highlighting its delicate sweetness, soft texture and distinctive aromatic profile.

An Italian-Inspired Culinary Journey

Set against the sophisticated backdrop of OTTO Brisbane, the dinner continued with a specially curated menu created by Chef Andrea Vignali in collaboration with the OTTO Brisbane team.

Vignali guided guests through each course, demonstrating the versatility of Prosciutto di Carpegna PDO and its ability to complement both classic Italian preparations and contemporary dishes.

The menu featured the ham alongside house focaccia and Aceto Balsamico di Modena, as well as with Provolone Valpadana PDO in gnocco fritto. Other dishes paired it with Queensland asparagus, Parmigiano Reggiano fondue and Acquerello risotto, showcasing how its distinctive flavour and texture can add balance and depth to a variety of ingredients.

The dining experience concluded with Saltimbocca alla Romana, one of the dish’s most traditional expressions, pairing Prosciutto di Carpegna PDO with veal and sage.

Through the menu, guests experienced the product not simply as a premium cured meat to be enjoyed on its own, but as a versatile ingredient capable of enhancing everything from appetisers and pasta dishes to substantial main courses. Its combination of delicate sweetness, subtle spice and tender texture lends itself naturally to both traditional recipes and modern culinary creations.

Celebrating European Quality and Heritage

“The Brisbane dinner was a valuable opportunity to share Prosciutto di Carpegna PDO with an audience who are attentive to quality, origin and authentic food experiences,” said Marco Pulici, Vice President of the Consorzio Prosciutto di Carpegna PDO.

“Australia is an important market for us, where premium European products with a clear identity and certified quality are increasingly appreciated. Seeing Prosciutto di Carpegna PDO interpreted in different dishes, after tasting it hand-sliced in its purest form, allowed guests to understand both its identity and its great versatility in the kitchen.”

The event received positive feedback from attendees, who welcomed the opportunity to discover an Italian product with a strong sense of place, heritage and craftsmanship. The evening also encouraged discussion around European food traditions, certified quality and the importance of PDO protection.