Giovanni Bianchi, owner of the curing house Pio Tosini in Parma, Italy, will be slicing his 500-day, dry-cured prosciutto at Piccolo Thursday evening.

Bianchi’s hand-sliced prosciutto will be the star of a five-course tasting menu that begins at 6 p.m. Each dish will feature the prosciutto, which is made in the Parma region of Emilia-Romagna. Bianchi is the fourth generation of his family producing the hams, which are cured, rested and rotated over a period of more than 16 months.

Wines and beers from the Emilia-Romagna region will be featured at the dinner, and wine pairings will be available. The dinner costs $49, plus tax and tip. For more information or to reserve a seat, call 747-5307 or email info@piccolomaine.com.

— From staff reports