Whilst the magical notes of Verdis operas float in the restaurant, the Prosciutto Chef thinly slices a 24 month old seasoned Prosciutto, releasing all of the magnificent aromas which will make the palate drool in anticipation of savouring such delicacy. On a traditional wooden platter the Maestro Chef will prepare, with passion and mastery, the most refined selection of :

The Maestro will also prepare a plate of Parmigiano Reggiano, bite size chunks carved from an 80lb. wheel.

Prosciutto di Parma, cured meats and Parmigiano Reggiano should be enjoyed with a selection of homemade condiments and aromatic sauces, together with a bottle of wine, a traditional Lambrusco from the hillsides near Parma or any other of the specially selected Italian wines in Viva Verdi's wine list.