More and more, Americans are getting to know authentic Italian prosciutto, gaining an understanding of its differences from regular American ham. Cotto or crudo, prosciutto has found its place in the United States – served as appetizers or with an aperitivo-style menu, served among a variety of salty and sweet dishes, such as prosciutto crudo as a pizza topping or to accompany a side of seasonal fresh fruit.

To learn more about this Italian delicacy, we spoke with a prosciutto expert: Italian restaurateur, author, and educator Cesare Casella. A Dean of Italian Studies at the International Culinary Center, he is also the founder of Casella’s Salumi in Upstate New York, where he uses Italian techniques to create cured-on-the-bone prosciutti, which he distributes in restaurants and to specialty grocers, both nationally and online.