Simple Italy

Celebrating Your Inner Italian

Prosciutto di Parma

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The hams are cured in the small prosciuttifici that dot the countryside around Parma.

As the gossamer slice of prosciutto di Parma melted on my tongue, my senses of taste and smell transported me. I was no longer in a crush of gabbing food folks in the uber-hip Santos Party House in lower Manhattan. I was soaring above the fertile gentle landscape of the Italian province of Parma.

Salumeria Rosi Parmacotto—Tuscan-born chef Cesare Casella’s recreation of a genuine salumeria on the upper West Side of Manhattan—was offering the sampling of Parma ham and other cured meats. The occasion was last night’s kick-off for the International Association of Culinary Professionals’ upcoming annual conference scheduled for the end of March in the Big Apple.

Observing the chef carving the prosciutto was a joy. With practiced rhythm, he used the foot-long knife to slice the Parma ham in one fluid motion parallel with the bone. Rotating the knife so that the flat side of the blade turned up, he gently lifted the slice onto a plate letting it fall in folds like a ribbon. Between slices, he ran his free hand over the surface presumably to smooth out any unevenness.

Parma Products Among Italy’s Finest

My encounter between tongue and brain reminded me of the loving labor that goes into producing the magnificent prosciutto di Parma which carries the PDO certification (Protected Designation of Origin) of the European Community.

The production is monitored from inception to inspection. Italian pigs are bred specifically for Parma ham production and fed a special diet that includes the whey left over from making Parmigiano-Reggiano cheese. After nine months, they are butchered, the hind quarters are trimmed, salted, cured, and then air-dried. No sugar, nitrites, smoke, water, spices or additives are allowed. The entire process can take as long as two-and-one-half years and the finished ham will have lost one-quarter of its weight.

To learn more about this unique food product visit the Consorzio del Prosciutto di Parma web site.

Chuck Olson: Art and Parma

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Artist Chuck Olson conducts a Springtime in Parma arts program for St. Francis University students.

Artist Chuck Olson conducts the Springtime in Italy arts program in Parma for St. Francis University students.

By Walter Sanders

We can find Inner Italians almost anywhere. And so it was that we encountered artist Chuck Olson’s Italian connection in Old City Philadelphia at the opening of his most recent exhibit at the Rosenfeld Gallery.

Sharon’s alma mater St. Francis University in Loretto, PA, hosted the event for Olson, 56, who is Chair of the school’s Fine Arts Department. He has been teaching there since 1976.

Look at Chuck Olson and you see a confident, polished and worldly gentleman. Yet, until he was 29, he had never traveled further from his western Pennsylvania home than Youngstown, Ohio. To polish his pronunciation skills of French artists and authors, he took an elementary French language class, then an additional 27 credits in French. “Studying a foreign language helped me understand and appreciate the power of a new cultural dynamic,” Olson said.

He met Marie, a French woman, in the United States and in 1987 they married. Marie shared her roots in western France with Chuck, and eventually, their two children. Every summer, the family rented a French farmhouse. “We prefer really experiencing a place, rather than collecting destinations.”

In 2006, Olson was given the opportunity to direct the Springtime in Italy arts program in Parma. “I took a risk. Many people in their 50s tend to withdraw but I jumped at the chance. Initially I didn’t know the language, I didn’t know a soul in Parma, but the journey has been amazing. After three years, I can stroll into the Mayor’s office after a warm welcome by his security people and discuss our programs,” Olson said.

“Italy was a different experience for me . . . the light, the foliage, the language. The food was different, even the bread. The people were more open and sharing. That helped me shape my teaching philosophy. My students’ experiences won’t be limited by lack of imagination. So I encourage them to travel on the weekends, participating in and sharing every cultural difference they can. The students come away with experiences that are legitimately their own.”

Italy has been fertile ground for Olson to develop interpersonal relationships. “I enjoy making connections between good people. Many of these relationships blossom, and a few whither on the vine.”  It is the magic of Italy that inspires people to connect with others.

To view more of Olson’s acrylic paintings, visit The Rosenfeld Gallery.