Prosciutto di Parma PDO is taking a refined turn in London with a new aperitivo partnership at Alex Dilling, Hotel Café Royal.
The collaboration places one of Italy’s most recognisable protected foods in the hands of a two-Michelin-starred kitchen, with bar-side tasting bites served in the early evening until 28 November 2026.
It’s a concise idea, but a well-judged one. Aperitivo depends on restraint, timing and good produce, which makes Prosciutto di Parma a natural fit for the format.
At a glance
- Prosciutto di Parma PDO has launched an aperitivo collaboration with chef Alex Dilling at Hotel Café Royal.
- Guests can enjoy Prosciutto di Parma-inspired tasting bites at the bar between 18.00 and 22.00.
- The experience runs until 28 November 2026, with bookings available.
A London aperitivo built around Parma ham
The partnership invites guests to take a seat at the bar at Alex Dilling, Hotel Café Royal for tasting bites created around Prosciutto di Parma PDO.
Service runs from 18.00 to 22.00, giving the experience a clear aperitivo rhythm rather than turning it into a full dining-room statement.
That distinction matters. Prosciutto di Parma is at its best when it’s allowed to speak softly, with its sweetness, texture and fragrance carrying the moment rather than competing for attention.
Alex Dilling’s restaurant is known for refined modern cooking and exacting produce standards, making the setting a considered stage for an ingredient whose reputation rests on origin and control.
Why Prosciutto di Parma suits the bar
Prosciutto di Parma PDO is made exclusively in the province of Parma under Protected Designation of Origin regulations.
Its ingredient list is unusually spare, consisting of carefully selected Italian pork and sea salt, with no preservatives or additives.
The ham’s character is shaped by a minimum 14-month curing process and the dry hillside air around Parma, a natural part of the production that the PDO framework protects.
For an aperitivo menu, that balance is useful. The ham brings savoury depth without heaviness, and its gentle sweetness works with the small-format nature of bar snacks and tasting bites.
The significance of the Ducal Crown
Every authentic Prosciutto di Parma carries the five-point Ducal Crown, the Consortium’s mark of authenticity and traceability.
It’s more than a visual cue. The mark signals that the ham has met the rules governing production, geography and maturation.
The EU’s PDO status protects foods that are tied to a specific place and made according to strict specifications, with local natural and human factors playing a defining role.
In the case of Prosciutto di Parma, that means the production area around Parma is not simply part of the branding. It is central to the flavour, the curing process and the identity of the product.
A small-format experience with strong provenance
The appeal here is not excess, but precision.
For London diners, it offers a focused way to experience Prosciutto di Parma through the lens of a high-level kitchen without committing to a longer meal.
For the Consortium, the collaboration puts PDO provenance in a context where sourcing, craft and detail are part of the conversation from the first bite.
It should resonate with guests who enjoy the ritual of aperitivo, appreciate ingredient-led cooking and pay attention to the story behind what’s on the plate.
At its best, this kind of partnership doesn’t need to overcomplicate the product. It simply gives a great ingredient the right room, the right hour and the right hands.
