In Italy, when the weather turns colder, it is time for 'salumi' and a good glass of red wine, so this week we dedicated a feature to The King of Salumi: Prosciutto and reported on a special event in the region of Parma, "November Porc", which celebrates all the top quality pork based cured cuts produced in the area, from Culatello di Zibello to Parma ham. I cannot live without 'prosciutto crudo'. When I am abroad I miss it and there is no other kind of ham that can fill that 'void'! It is my perfect 'stuzzichino' (nibble) between meals, the best filling for my 'panino', the easiest and tastiest dinner, and something I usually crave for after tasting an extra sugary dessert. Well, I guess I know what I am going to have for dinner tonight!