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Dine

I've had enough . . .

By CHRIS SHERMAN
Published August 3, 2006

Phony-baloney prosciutto.

Something more like boiled ham, a wanna-be prosciutto is showing up in place of the real thing on pasta and sandwiches. Sorry, the good stuff, crudo from Italy, is molto expensive (around $20 a pound) carefully air cured and thinly sliced. The sleek, salty, savory taste is worth it in small portions. Nothing wrong with capicola, or plain cold cuts, just don't let 'em pretend to be more than they are.

- CHRIS SHERMAN, Times food critic

[Last modified August 2, 2006, 09:21:20]


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