Prosciutto is like the gateway drug into Italian charcuterie. This rosy, delicate, and perfumey dry-cured ham—usually served thinly sliced with thin ribbons of fat still contained—is found in several regions across Italy where it graces the center of sandwiches and becomes the inevitable focal point of antipasti boards. But there is so much more to this marvelous ham than eating it on its own. Crisped up, it adds texture and flavor when tied around roasts or stuffed under chicken skin. Chopped into cubes it can fill calzones, top pasta, or stuff tortellini. It can be layered onto crostini, mixed into vegetables, or tossed into shellfish dishes. And that’s just the beginning. Any way you slice it, this perfect Italian product is one you’ll want to stock in your deli drawer on the regular. Here are our 18 favorite dishes that show its range.

Cavolo Nero and Prosciutto Bruschetta

Pizza Chiena

Wayne Thiebaud’s Spaghetti with Mizithra Cheese

Garlic-Steamed Manila Clams

Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta)

Sweet Peas with Prosciutto

Classic Meatballs

Stuffed Rabbit with Cabbage

Lard Bread Stuffing

Escarole with Prosciutto

Venetian Rice Fritters (Arancini Veneziani)

Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios

Tortellini in Broth

Prosciutto-Wrapped Roast Pork Loin

Tagliatelle with Poppy Seeds and Prosciutto

Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto

Spring Pea Ravioli with Prosciutto & Pea Shoots
