Overview
Most chefs worth their salt recognize the fire-branded crown that authenticates Prosciutto di Parma (PDP). The delectable Italian ham elevates the dining experience and commands a premium price.
The Consorzio del Prosciutto di Parma engaged Padilla to promote PDP among U.S. foodservice professionals.
Our initial research revealed that PDP is also a splurge for restaurateurs. Yet many chefs don't know how to render full value from the prized pork. They perceive it as wasteful, and a budget hog - a recipe for leaner sales.
Education was the cure. We began by studying chefs' training opportunities and learning preferences, discovering...