Description
In the kitchens of Ancient Rome, amidst the aromas of bay leaves and dried figs, a culinary art that has survived centuries was born. Legionaries, traveling among peoples and cultures, learned and refined what later became one of the noblest traditions of Italian gastronomy: the preparation of dry-cured ham. From this ancient process, which included cooking with dried figs and bay leaves, then coating with honey and baking in a crust, to our modern technologies, the journey has been long, but the essence has remained unchanged.
