Prosciutto

Prosciutto Salad

While travelling to London visiting an old friend whom Dion cooked with many years ago during his junior stages in the kitchen, she decided to take Dion to the Borough Market. “we bought tons and ate like pigs but what stood out the most was the insane prosciutto that was sliced paper thin and simply melted once it touched you tongue, we had it with burrata which was literally made in front of us and asparagus which was cooked on this open charcoal grill. Those flavours still cannot be erased from my memory and its the simplicity of having a few great products which simply speak for itself”

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