Parma is a city founded on prosciutto, we're not exactly reinventing the wheel here. The extra step in this little restaurant on Piazza della Steccata, however, is that prosciutto - raw and from Parma PDO, needless to say - is the protagonist of the entire menu, from simple sandwiches to more elaborated dishes.
The Ruliano prosciutto factory, founded in 1949, is one of the important production realities of Langhirano, the heart of the food valley and a raw ham quality cru. It was Daniele Montali, at the helm of the company in Riano di Langhirano (hence the ancient name Ruliano), who involved Heinz Beck in this adventure a few years ago, which pays homage, in the sign, to one of Ruliano's flagship products, the Perex Suctum, Parma PDO raw ham with a minimum aging of 24 months.
The prosciutto bistro
Opened in 2021, the venue is located in the very central Piazza della Steccata, the city's elegant living room, between the Basilica of Santa Maria della Steccata and the monument to Parmigianino. All tables are outdoors, while in the small indoor space, guests sit on beautiful high seats, with the scents of the proposed hams, accompanied by the customary Berkel slicer. The sign has a fairly straightforward proposal, with a small and dynamic seasonal menu, and continuous opening throughout the day, making it also ideal for aperitifs or snacks. The restaurant had in previous years a twin ham shop inside Fico, Bologna, then closed due to the closure of the entire structure.
What to eat at Ruliano Perex Suctum con Heinz Beck
On the menu, first of all, a selection of hams from the main house, sliced on the spot and also offered in a vertical tasting of 24 and 30 months. They can be enjoyed on the plate or in sandwiches with striking simplicity: two slices of Pontremoli bread baked in a wood oven and, if desired, a few additions, such as mixed greens, squacquerone, Parmigiano Reggiano shavings, or Taleggio cream. So far, all within the norm (excellent). Beck's flair - who here has his reference in a chef trained with him at La Pergola - is seen in the cooked dishes. Starting with those categorized in the menu section called "The Unusual Ham": a kind of tasty tapas starring Ruliano's raw ham honored in the sign. Some examples? Gyoza filled with lean Ruliano ham ragout. Among the first courses, cannelloni with Genovese sauce (braised beef with Montoro red onion), Vacche Rosse Parmigiano Reggiano sauce, pine nuts, dried apricots, and ham, while among the main courses stands out the free-range chicken with turnip tops, goat cheese cream, and, of course, Ruliano ham. Only in desserts is there no ham (but with Beck, never say never). You can enjoy more or less classic cocktails, from Spritz to Martini Negroni with Banana, or choose from a small selection of wines and beers.
Ruliano Perex Suctum con Heinz Beck - p.zza della Steccata, 3e - Parma - 0521 346187
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