Cinco Jotas nella Ristorazione, a new cookbook

Cinco Jotas nella Ristorazione (Cinco Jotas in the Restaurant Industry) is a recipe book born from the historical collaboration between Cinco Jotas and Selecta, the exclusive distributor of the historic Spanish brand throughout Italy.

Culturally and gastronomically, Spain and Italy are sisters, linked by a strong and indissoluble bond. The cross-contamination between the cuisines has always been very strong and capable of enriching both countries.

In Spain, the use of Cinco Jotas Acorn-fed 100% Ibérico Ham in a more gourmet and refined guise is widespread, as an excellent ingredient within refined and elaborate dishes where the ham exalts the flavours. It is also increasingly entering the kitchens of our restaurants, as an ingredient to be showcased.

This recipe book aims to present certain interpretations by chefs and catering professionals that make this a special ingredient in starters, first and second courses and as the star on gourmet pizzas.

The Recipes:

• Iberian Gypsy by Chef Felice Castaldo, Ristorante Boreale, Caserta
• Potato Croquettes and Cinco Jotas Ibérico Ham, Pappa al Pomodoro with Torpedino Tomato and Marinated Egg Yolk by Chef Fabio Marzilli, FG La Tradizione in Cassino
• Tropical Cinco Jotas Acorn-fed 100% Ibérico Ham by Erasmo and Corrado Gastadello, Famiglia Gastadello dal 1969 “Casa del Parmigiano” in Marostica
• Preserved Tomato Dumplings, Cinco Jotas Acorn-fed 100% Ibérico Ham and its Broth by Chef Ilaria Ripanti, Tartù Ristorante-Enoteca in Montefalco
• Cappellaccio with Cinco Jotas Acorn-fed 100% Ibérico Ham on a Fondue of Parmigiano Reggiano DOP by Chef Cristian Semprini, Ristorante Oreficeria della Ciccia in Poggio Torriana
• Pasta ‘Candies’ with Cinco Jotas Acorn-fed 100% Ibérico Ham, Saffron and Jerusalem Artichoke by Chef Fabio Marzilli, FG La Tradizione di Cassino
• Gnocchetti with Pimenton de la Vera, Cacio e Pepe and Cinco Jotas Acorn-fed 100% Ibérico Ham by Chef Francesco Bello, Ristorante Seacret in Monopoli
• Pasta and Potatoes with Cinco Jotas Acorn-fed 100% Ibérico Ham by Chef Felice Castaldo, Ristorante Boreale in Caserta
• Risotto with Jerusalem Artichoke, Black Truffle, Jamón Ibérico y Tomate by Chef Antonio Colasanto, Bevi con Mosca – Enoteca e Cucina in Novara
• Wagyu Tartare and Cinco Jotas Acorn-fed 100% Ibérico Ham by Chef Antonio Scoponi, Ristorante Enoteca Casale del Chieni in Montecosaro Scalo
• Leerfish Sashimi, Passion Fruit and Cinco Jotas Acorn-fed 100% Ibérico Ham by Chef Antonio Colasanto, Bevi con Mosca – Enoteca e Cucina in Novara
• Pan-baked Cinco Jotas Acorn-fed 100% Ibérico Ham Absolute by Chef Luca Vecchi of Ristorante Il Rito in Carate Brianza
• Pizza with Cinco Jotas Acorn-fed 100% Ibérico Ham and Pimiento by Chef Luca Vecchi of Ristorante Il Rito in Carate Brianza