Emilia-Roma­gna

Where’s the prosciutto? Maybe the local grocer

Where’s the prosciutto? Maybe the local grocer

How viable is it to sell premium specialty food, a process that requires a high level of knowledge and expertise, in the mass market? That conundrum was recently tackled by a small group of grocers from the northeastern U.S. and suppliers and officials representing the Emilia-Roma­gna region of Italy, an area known for prosciutto, Parmigiano