Passion For Perfect Prosciutto Drives Dino To Use Hand-cranked Prosciutto Slicer

Washington, D.C., - Dino, the newest neighborhood restaurant in Cleveland Park boasting rustic Italian fare, is taking its commitment to offering superior prosciutto very seriously. The restaurant has invested in a hand-cranked prosciutto slicer, its newest addition to the repertoire of authentic touches found at Dino and reminiscent of Southern Tuscany. Rarely seen in the D.C. area, this Berkel slicer, a European manufacturer that specializes in these products, will allow the restaurant to offer prosciutto in paper thin slices, the best way to enjoy this salt-cured, air-dried raw Italian ham.

For owners Dean Gold and Kay Zimmerman, the choice to use a hand-cranked slicer was an easy one, based on their commitment to offer their guests authentic, quality prociutto. Since mechanical slicers "cook" the ham with friction, and hand slicing produces thick, uneven slices, Dino's new hand-cranked slicer is the only mechanism that avoids both these problems.

Dino serves Pio Tosini prosciutto, aged at least 500 days before boning and serving. A prosciutto only ages while it is on the bone. Most producers bone at 300 days and then let the ham sit in cryovac to meet the 400-day legal minimum requirement; Pio Tosini's hams are far more aged than the typical prosciutto.

Instead of being processed in a modern factory, Dino's prosciutto comes from an old-fashioned plant, where the age-old methods make for a traditional taste. Producer Pio Tosini salts the prosciutto by hand to ensure distribution only where needed, guaranteeing a sweeter ham with a better texture.

A few menu items that feature Pio Tosini's prosciutto:

Panino Al Mozzarella e Prosciutto
Fresh local mozzarella and olio, with a slice of prosciutto ($8)

Prosciutto Crudo
Simply the best prosciutto we can get our hands on. Aged 500 days! ($12/18)

Dino's hours of operation are: Monday, Wednesday thru Sunday: 5 p.m.-10:30 p.m.; closed Tuesdays. For more information, please call (202) 686-2966.