Prosciutto di Parma is the special addition at Spaghetti House

PUBLISHED: 19:06 22 August 2014 | UPDATED: 19:06 22 August 2014

Merluzzo con Parma e Salvia is on the menu at Spaghetti House

Merluzzo con Parma e Salvia is on the menu at Spaghetti House


What does Champagne, Parma ham and Stilton all have common?

Spaghetti House branches

We visited the Spaghetti House located in Westfield Shopping Centre in Shepherd’s Bush but there are 11 other branches in London.

To find your nearest branch visit

They are all Protected Designation of Origin products which means they can only be produced in a named town.

Parma ham or Prosciutto di Parma can only be made in Parma, a small northern town in the Emilia-Romagna region of Italy.

Italian restaurant chain Spaghetti House have sourced some of the best Parma hams to add to their seasonal menu.

My starter of Tagliere di Parma, which I shared with my dining companion, was a delicious anti-pasti selection of Prosciutto di Parma, sun blushed tomatoes, marinated olives, chargrilled artichokes, carta di musica bread, olive oil and balsamic served on a wooden board.

The different tastes complimented each other albeit salty but it was still very enjoyable.

Despite being a chain Spaghetti House endeavour to give a family-feel to their dishes and my main of Linguine gamberoni e zucchini (linguine with king prawns, courgettes, white wine, garlic, lemon zest and chilli) had a home made look and taste to it.

The portions were extremely generous; in fact I could only eat half of it which is rarely heard of.

I spoke to the manager who explained generous portions is a mantra for Spaghetti House thus they serve around 50 per cent more than your typical restaurant.

This is a good thing in my eyes as there’s nothing worse than having a meal and need to grab a burger on the way home.

The taste of the dish was fantastic and I got a different burst of flavour with every mouthful. A complete dream dish.

My dining partner opted for a similar dish Linguine vongole in bianco (Linguine with fresh Palourdes clams, white wine, chilli, garlic and extra virgin olive oil) but for Parma ham lovers there was the option to try the Merluzzo con Parma e Salvia (roast cod wrapped in Prosciutto di Parma, sage and Marsala, broad beans, peas, baby leeks and heritage radishes).

For dessert we shared a traditional Tiramisu and Gelati e sorbetti (we chose lemon flavour) which finished off our meal perfectly.

Spaghetti House has a selection of wines on offer and enjoyed a fruity bottle of Pinot Grigio Vista IGT Colline Pescaresi Abruzzo.

All their resturants will be running their Parma Ham seasonal menu until the end of August.

Next month the focus is shellfish.

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