Prosciutto di Parma PDO was the focus of a Masterclass held on 28 February by Italian Chamber of Commerce in Canada-West, in partnership with AICIG. Expert Francesco Lupo explained the technical properties, production processes and nutritional value of Prosciutto di Parma PDO at Federico’s Supper Club, a restaurant in Vancouver’s Little Italy certified with the Ospitalità Italiana trademark. Professionals in the trade took part in the masterclass alongside reporters Michele Marko and Leeta Liepins, recently appointed Extraordinary Italian Taste Ambassadors in North America. The session was followed by an opportunity to sample a number of Italy’s best-known PDO or Protected Designation of Origin products: Asiago PDO, EVO Chianti Classico PDO, Oliva La Bella della Daunia PDO, Pecorino Toscano PDO, Prosciutto di Parma PDO.