The Greci & Folzani Black Label Ham is the peak of quality when it comes to Parma Prosciutto. Aged for at least 20 months, and typically 2 years, This ham is rich and complex. When you want the best, ask for the Black Label.
When Angelo Tartaglia and Franco Russo moved to Los Angeles from BagnoliIrpino, Italy, they brought with them the skills and knowledge to produce authentic mozzarella, ricotta and buratta right here in California. The small mozz balls, or ciliegine, make for an excellent appetizer.
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