Ricette con Prosciutto di Cinta Senese: 5 Idee per Esaltare il Suo Sapore Unico

Have you ever thought about how many delicious ways there are to enjoy an excellence like our Renieri Cinta Senese DOP Prosciutto, beyond the classic, wonderful slice savored on its own? Of course, that simplicity has timeless appeal, but the truth is that a product of such artisan quality, with its unique flavor and melt-in-your-mouth texture, can become the secret ingredient to transform even the simplest dishes into small masterpieces of taste. We at Renieri, who have been creating this prosciutto with passion for generations, love to see it as the star in the kitchen.

That’s why today we want to share with you 5 unmissable ideas, a mix of Tuscan tradition and a touch of creativity, specifically designed to make our prosciutto shine and make you eager to get cooking! Get ready, because these recipes, easy to make but sure to impress, will win you over at the first bite.

• A few words about this delight: An appetizer that immediately feels like home, a great classic of our Tuscan cuisine that we wanted to make a little more elegant here. The sweetness of fresh figs (or pears, if it’s not the season) and the aromatic touch of chestnut honey pair perfectly with the delicate and savory flavor of our prosciutto, creating a balance of flavors that, we assure you, is truly wonderful. Perfect for starting an important dinner with a touch of class, or for an aperitif with friends you want to impress with simplicity and taste.
• Dish type: Appetizer
• What you need (for 4 people):
  • 8 nice slices of Tuscan bread, perhaps slightly stale (about a finger thick, to be clear)
  • 8 generous slices of our Renieri Cinta Senese DOP Prosciutto
  • 4 beautiful ripe fresh figs, cut into wedges (or 1-2 ripe Williams pears, thinly sliced)
  • Chestnut honey (or another fragrant honey you like) to taste
  • A drizzle of good Tuscan extra virgin olive oil
  • A few fresh thyme leaves (if you like, it’s a perfect fit!)
• How to make it (step by step):
  • Toast the bread slices in the oven or on a hot grill until they are golden and crispy on the outside, but still a little soft on the inside.
  • Immediately drizzle each warm slice with a little extra virgin olive oil.
  • Carefully place a slice of our Renieri Cinta Senese DOP Prosciutto on each crostino, trying to create a light and inviting ripple, like a caress.
  • Gently arrange the fresh fig wedges (or pear slices) on top of the prosciutto.
  • Finish with a few drops of chestnut honey and, if you like the idea, a few fresh thyme leaves for an extra touch of aroma.
  • Serve immediately, to fully enjoy that wonderful contrast of temperatures and textures!
• A friend’s tip (from us at Renieri!): For an even more special touch and a bolder flavor, you can add a few shavings of semi-aged Tuscan pecorino cheese. You’ll taste the goodness!

• A few words about this delight: A simple but incredibly elegant appetizer that celebrates the most authentic and delicate flavors of our Tuscany. The juicy sweetness of pears pairs magnificently with the refined savoriness of our Renieri Cinta Senese DOP Prosciutto and the freshness of fresh Tuscan pecorino, creating a bite that is a true caress for the palate. Also perfect as finger food for a buffet or an aperitif with friends.
• Dish type: Appetizer / Finger Food
• What you need (for about 12 bundles):
  • 12 thin slices of our Renieri Cinta Senese DOP Prosciutto
  • 150g of fresh Tuscan pecorino (a marzolino type or a fresh caciotta works very well), cut into small slices or not-too-large cubes
  • 1 firm, ripe pear (an Abate or Conference pear is perfect), peeled and cut into thin slices or small wedges
  • A few roughly chopped walnut kernels (if you like the crunchy touch, it’s optional)
  • A drizzle of acacia or wildflower honey (optional, for an extra sweet touch)
• How to make it (step by step):
  • Gently lay out a slice of our Renieri Cinta Senese DOP Prosciutto on a clean work surface.
  • In the center of each slice, place a small piece of fresh pecorino and a pear slice.
  • If you’ve decided to use them, add a pinch of chopped walnuts.
  • Carefully fold the prosciutto slice over itself to form a small bundle or roll, trying to seal the filling well. If needed, you can use a toothpick to help.
  • Arrange the bundles on a nice serving platter.
  • If you like that extra sweet touch, you can lightly drizzle with a little honey just before serving.
  • Serve them fresh, and you’ll see they’ll be snapped up!
• A friend’s tip (from us at Renieri!): These bundles are also delicious with the addition of a few fresh arugula leaves inside, for a pleasant, slightly bitter contrast. And if you want to dare a bolder and more particular flavor, try them with a hint of fruit mostarda!

• A few words about this delight: A refined, elegant first course that smells of spring (but is delicious all year round!). The delicacy of asparagus and the precious aroma of saffron combine with the intense savoriness and pleasant crispiness of our Renieri Cinta Senese DOP Prosciutto, which we add at the end, almost like a jewel, to preserve all its special flavor and texture.
• Dish type: First Course
• What you need (for 4 people):
  • 320g of good quality fresh egg tagliatelle, perhaps homemade if you have time!
  • 500g of fresh, firm asparagus
  • 100g of our Renieri Cinta Senese DOP Prosciutto, cut into not-too-thin strips (so it remains more flavorful)
  • 1 sachet of saffron (in pistils, if you can find it, it’s even more fragrant, otherwise powder is fine)
  • 1 small shallot (or half a sweet white onion)
  • Hot vegetable broth to taste (homemade is better, but ready-made is fine)
  • Grated aged Tuscan pecorino cheese to taste (for an extra touch of flavor)
  • Tuscan extra virgin olive oil
  • Salt and freshly ground black pepper to taste
• How to make it (step by step):
  • First, clean the asparagus: remove the hard, woody end of the stem. Cut off the tips and set them aside (they are the most tender and look best on the plate!). Cut the rest of the stems into not-too-thick rounds.
  • Finely chop the shallot and gently sauté it in a large pan with a generous drizzle of olive oil. It shouldn’t brown too much, just become translucent.
  • Add the asparagus rounds (not the tips, we’ll add those later!), lightly salt, and cook for about 5-7 minutes, stirring occasionally. If you see them drying out too much, add a ladleful of hot vegetable broth.
  • Meanwhile, take a non-stick pan and brown the strips of our Renieri Cinta Senese DOP Prosciutto without adding any extra fat. Just a few minutes, until they become lightly golden and crispy. Remove them immediately from the heat and set them aside on a plate.
  • Cook the tagliatelle in plenty of boiling salted water. Drain them when they are still al dente, always reserving some of their cooking water, which we’ll use to cream the pasta.
  • Dissolve the saffron in a little hot pasta cooking water.
  • Pour the tagliatelle directly into the pan with the asparagus sauce. Also add the asparagus tips you set aside (they’ll cook in an instant with the heat of the pasta), the dissolved saffron, and mix well to combine all the flavors. If necessary, add a little of the reserved cooking water to create a nice, enveloping sauce. Taste and adjust salt and pepper, if needed.
  • Serve the tagliatelle immediately, piping hot, garnishing each plate with the crispy strips of our Renieri Cinta Senese DOP Prosciutto and a generous sprinkle of aged Tuscan pecorino. A drizzle of raw olive oil never hurts!
• A friend’s tip (from us at Renieri!): For an even richer and deeper flavor, you can deglaze the shallot with a splash of dry Tuscan white wine before adding the asparagus. And if you like, a grating of organic lemon zest at the end of cooking will add a surprising touch of freshness.

• A few words about this delight: A great classic of Italian cuisine, saltimbocca, which we wanted to infuse with the most authentic flavors of our Tuscany, using our good extra virgin olive oil instead of butter. Tender chicken breasts carefully wrapped in our Renieri Cinta Senese DOP Prosciutto and fresh sage leaves: a simple second course to prepare, but one that always makes a great impression at the table and releases an aroma that wins everyone over.
• Dish type: Main Course
• What you need (for 4 people):
  • 4 chicken breasts (about 600g total), if they are thick, lightly pound them to make them thinner and more uniform
  • 8 slices of our Renieri Cinta Senese DOP Prosciutto
  • 8 large, fragrant fresh sage leaves
  • All-purpose flour to taste (a light dusting)
  • Tuscan extra virgin olive oil
  • Half a glass of dry Tuscan white wine (a Vermentino or Trebbiano will work perfectly)
  • A pinch of salt and freshly ground black pepper
• How to make it (step by step):
  • Lay out the chicken breasts, which you will have pounded if necessary, on a cutting board. If they are very large, you can also cut them in half to get smaller portions.
  • On each chicken slice, place a slice of our Renieri Cinta Senese DOP Prosciutto and on top of that, a fresh sage leaf. Secure everything with a toothpick, like a small package.
  • Lightly flour the saltimbocca, but only on the chicken side, the one without prosciutto. Shake off any excess flour.
  • In a large pan, heat a generous drizzle of extra virgin olive oil over medium heat.
  • When the oil is hot, place the saltimbocca in the pan, starting with the floured chicken side, and brown them for about 2-3 minutes per side, until they get a nice golden and inviting color. Salt (lightly, because the prosciutto is already flavorful!) and lightly pepper.
  • Increase the heat slightly and deglaze with the dry white wine, letting the alcohol evaporate completely.
  • Lower the heat again to minimum, put a lid on, and continue cooking for another 5-7 minutes, or until the chicken is cooked through and very tender. If you see the sauce drying out too much, don’t be afraid to add a splash of hot water or light broth.
  • Serve the saltimbocca piping hot, drizzled with their delicious olive oil and sage-scented sauce.
• A friend’s tip (from us at Renieri!): These saltimbocca are perfect accompanied by a simple but tasty side dish, such as cannellini beans “all’uccelletto,” typical of our tradition, or roasted potatoes flavored with rosemary. And if you want an even more delicious and gooey version, you can place a thin slice of semi-aged Tuscan pecorino cheese between the chicken and the prosciutto before rolling them!

• A few words about this delight: An elegant, fresh, and incredibly delicious white pizza, perfect for an informal dinner with friends or when you’re craving something special but not too complicated. The crispy base welcomes the enveloping creaminess of stracciatella, the pleasantly bitter touch of fresh arugula, the decisive savoriness of good Tuscan pecorino, and, as the absolute star, our Renieri Cinta Senese DOP Prosciutto added strictly raw, at the last moment, so as not to lose any of its fragrance and unique flavor.
• Dish type: Single Dish / Gourmet Pizza
• What you need (for 1 large pizza, to share):
  • 1 good quality white pizza base (you can buy it ready-made or, if you’re good, make it at home!)
  • 250g of very fresh stracciatella cheese
  • 100g of our Renieri Cinta Senese DOP Prosciutto, sliced not too thinly, perhaps by hand if possible
  • 50g of fresh arugula, washed and carefully dried
  • Shavings of aged Tuscan Pecorino cheese to taste (be generous!)
  • Good Tuscan extra virgin olive oil
  • Freshly ground black pepper (if you like, an extra touch)
• How to make it (step by step):
  • Preheat the oven to the highest possible temperature (or follow the instructions for baking your pizza base). If you have a baking stone, let it heat up well.
  • Spread the pizza base on a lightly oiled baking sheet or directly on the peel if you’re using a stone. Drizzle it with a generous amount of extra virgin olive oil.
  • Bake the base until it’s nicely golden, puffed, and crispy.
  • Remove the pizza from the oven and, immediately, while it’s still very hot, spread the fresh stracciatella over the surface, breaking it up roughly with your hands or a spoon.
  • Add the fresh arugula, spreading it evenly.
  • Gracefully arrange the slices of our Renieri Cinta Senese DOP Prosciutto over the arugula and stracciatella, creating a beautiful visual effect.
  • Complete the masterpiece with another drizzle of extra virgin olive oil, generous shavings of Tuscan Pecorino, and, if you like, a grind of fresh black pepper.
  • Cut into wedges and serve this wonder immediately, before it cools down!
• A friend’s tip (from us at Renieri!): For an even more Tuscan touch and an irresistible aroma, you can add some halved cherry tomatoes seasoned with a pinch of oregano and salt to the pizza before baking. Or, once baked, a few pitted Taggiasca olives will add a very pleasant savory contrast.

Cooking with excellent ingredients like our Renieri Cinta Senese DOP Prosciutto is a true joy, friends, a way to transform every meal, even the simplest, into a special occasion to share with the people you care about most. We truly hope these recipes, conceived with an eye to our beloved Tuscan tradition but with a touch of creativity, have inspired you and made you eager to get cooking!

And now, it’s your turn! Can you already smell that inviting aroma? Can’t wait to prepare these delights for your loved ones and yourselves?

Buy your Renieri Cinta Senese DOP Prosciutto now on our online shop and start creating your own small and great culinary masterpieces!

A tip from us at Renieri for your purchase: when you choose Renieri, you’re not just bringing a prosciutto to your table, but a story of passion, family, tradition, and superior quality, guaranteed by the use of certified Cinta Senese DOP meat and a production done with love, like in the old days. A flavor that, believe us, truly makes a difference.

And don’t forget! When you prepare one of these recipes (or your own original creation!) with our prosciutto, take a nice photo and share it on your social media, tagging @renierisalumi and using the hashtag #ProsciuttoRenieriInCucina or #RicetteRenieri. We’ll be truly delighted to see your delicious creations and share your passion!

Have fun in the kitchen and enjoy your meal from the whole family at www.renieri.net!