Editorial: Eats: Proscuitto

October 8, 2011 Chicago, IllinoisChef Tony Mantuano slices prosciutto from cured ham at his restaurant, Spiaggia, in Chicago. Mantuano and his executive chef Sarah Grueneberg led a class on recipes inspired by Christopher Columbus's time in Liguria, Italy.CREDIT: Sally Ryan for The Wall Street JournalRECIPES

October 8, 2011 Chicago, Illinois

Chef Tony Mantuano slices prosciutto from cured ham at his restaurant, Spiaggia, in Chicago. Mantuano and his executive chef Sarah Grueneberg led a class on recipes inspired by Christopher Columbus's time in Liguria, Italy.

CREDIT: Sally Ryan for The Wall Street Journal

RECIPES