When we are in Piemonte, I like to visit my friends at the butcher in Nizza Monferatto. The quality of the meats is to die for. When Barry took this picture, I was buying a pork tenderloin and some prosciutto. In Nizza I can get Prosciutto di San Daniele, which is sweeter than the Prosciutto di Parma sold in most of Italy.

Back at the villa I prepared the pork tenderloin in a Barbera reduction sauce. The prosciutto gets wrapped around fresh asparagus and topped with parmigiano reggiano for an incredible side dish.