Tuscan Cuisine at Operacaffe (50% Off). Two Options Available.


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In a Nutshell

Prosciutto pizza, porcini ravioli in sage-infused butter sauce, and other Tuscan-inspired specialties at a Zagat-rated eatery

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Must provide 21+ ID to receive alcoholic beverages. Merchant is solely responsible for all sales and delivery of alcohol. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid with any other specials or happy hour. Not valid on holidays including Valentine's Day, Easter, Thanksgiving, Christmas Eve, Christmas Day, New Year's Eve, New Year's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Operacaffe - Gaslamp: Tuscan Cuisine at Operacaffe (50% Off). Two Options Available.

While most people know that Italy is shaped like a boot, few realize that Sicily is shaped like an island. Explore the world with this Groupon.

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  • $15 for $30 worth of Tuscan cuisine, valid Sunday through Thursday
  • $15 for $30 worth of Tuscan cuisine, valid Friday through Saturday
  • Click to see the full menu.

Prosciutto: A Raw Delicacy, Aged for Years and Eaten for Centuries

Prosciutto, one of Opera Caffe's central ingredients, is a raw delicacy that has been served in Italy for centuries. Sink your teeth into Groupon’s guide to the salt-cured meat.

At first glance, prosciutto seems like a cross between raw bacon and smoked ham, but it's actually quite different from both. The Italian delicacy is still meat from a pig—the haunch, specifically—but unlike other cured meats, it doesn’t contain nitrates or even need to be cooked. Rather, prosciutto is slowly matured with little more than salt, air, and plenty of patience. The end result is a silky, sweet-tasting ham served thinly sliced and at room temperature, often as the centerpiece of an antipasto or charcuterie plate.

While individual methods vary among producers, prosciutto is created following simple, ancient practices. First, a pig or boar leg arrives fresh from the butcher; different makers may prefer different breeds, ages, and weights. Next, a curer coats the leg with sea salt to draw out moisture, then leaves it to dry in a special curing room. They may also coat the exterior—also referred to as the rind—with lard and grease to prevent the meat from becoming dehydrated. How long the haunches need to be cured depends on the desired taste, but most mature anywhere from one to three years.

The exact origins of prosciutto are unknown, but it’s likely been an edible favorite for millennia—the Roman statesman Cato mentioned a similar delicacy in his writings, and the ancient Celts are believed to have consumed salt-cured pork. Even the name hints at ancient roots: “prosciutto” comes from the Latin word “perexsuctus,” meaning “dried” or “deprived of all liquid,” as when Caesar shouted it from the theater steps when Brutus drank the last of his soda.

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