Due to popular demand and requests, we are bringing back one of our popular entrees for a limited time – fig and prosciutto flatbread! For anyone who doesn’t know, if you could make the most decadent flatbread pizza, with the perfect combination of flavorful toppings, it would be fig and prosciutto flatbread. It’s popular to pair with wine and cocktails, making it one of the best to eat at the bar.
It’s made with mission figs, which are high in fiber, vitamin K, vitamin C, and calcium, making it more nutritional and healthier than other popular flatbread recipes. It’s also made with caramelized onions, which are onions cooked with fat from oil and butter for an extended period of time. This allows the natural sugar in the onion to brown and caramelize, adding a sweet flavor to the dish. Combine that with the figs, Gorgonzola cheese, and fresh mozzarella, and you have one of the tastiest flatbreads you can get in Wilkes-Barre, Pennsylvania.
Should You Pair Fig and Prosciutto Flatbread With White or Red Wine?
Fig and prosciutto flatbread is popular, but especially among our guests who drink wine at the bar. There’s something about warm, sweet, cheesy bread that pairs well with a nice glass of wine. It’s two different kinds of sweetness, so pairing fig and prosciutto flatbread with wine appeals to anyone with a sweet tooth.
Between the two types of wine, the one that pairs best with our flatbread depends on how sweet someone wants their food. For anyone with a hardcore sweet tooth, they’ll want to try our white wines with it. White wine is typically sweeter than red because it’s aged without grape skins, which helps it retain the fruity tang.
Red wine, on the other hand, is made with dark grapes, typically with grape skin, so it isn’t as sweet. If you have a limit to how sweet you want your meal to be, consider pairing flatbread with red wine. Some people don’t believe in having too much of a good thing, but we want to offer our guests whichever works best for them.
Where Does the Recipe Come From?
Our flatbread recipe is rather unique. Wherever you go, you’re bound to find different takes on flatbread, and this is our own. There isn’t a history behind pairing mission figs and prosciutto with flatbread, but there is a long history between the most important components of our recipe.
The History of Flatbread
People have been baking flatbread for over 5000 years, back when all we had to use were enclosed earthen mounds. Unlike most foods, which date back to a civilization or time period, everyone and somehow no one can claim ownership of flatbread. Everyone around the world turned flour, water, and yeast into the cornerstone of the human diet.
The History of Prosciutto
Prosciutto’s history is different from the bread we put it on. Prosciutto’s Italian name reveals its origins in Italy, but records show it’s been around since before the country had its name. In fact, it predates Rome, meaning it was made by a culture between the Greek city-states and the Roman Empire. Thousands of years ago, they had the idea of making ham only from the hind legs of the pig and putting it through a dry-curing process. Because they did that, we have the perfect meat to put on our flatbreads.
The History of Mission Figs
Figs are one of the oldest fruits, having been eaten since the time of the Greeks and the Romans some couple thousand years ago. Since then, there have been many different species of figs, and the ones we use are mission figs. They’re named after the missionaries who crossed the Atlantic and planted them in California back in 1520. Planting figs in a new soil lead to this variety that’s popular across the United States today and matches well with the recipe we’re bringing back to Cork.
Get An Order of Fig and Prosciutto Flatbread at Cork
There are few things better than bringing back a famous dish. We’re glad to have fig and prosciutto flatbread back on the menu, available for those who want to pair it with wine or their regular dinners. This menu item is available for curbside, takeout, and to any guest with seat reservations.