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Recipes |
Prosciutto San Daniele |
Salami |
Travel | Wine | Italian Food
 Friuli-Venezia
Giulia Food
San Daniele Prosciutto
Love and respect for food are the pride and the banner
of Friuli Venezia Giulia.
Every single itinerary, every discovery regarding arts
or nature has its joyful ending around a table
lavishly laid out with different and surprising tasty
dishes.
In actual fact, here you will find yourself right in
the heart of the cross-roads where the freshness of
the Mediterranean cuisine, the mountain goodness of
the Alpine dishes, the savory taste of the Slav and
Austro-Hungarian specialties all come together,
without being mixed up.
And you will always feel satisfied and contented.
Molluscs, shellfish
and fresh fish all add color and savor to the
characteristic cuisine that can be tasted along the
coastline.
However, Friuli Venezia Giulia also means
frico (a delicious cooked cheese dish),
Montasio Cheese,
San Daniele prosciutto
- cured ham,
asparagus, gubana (a
traditional cake made with dried fruit), olive oil
from the Riviera in Trieste and thousands of other
specialties and products characteristic of the single
places and territories.
Whether you may have chosen one of the most famous
restaurants mentioned in the best
Italian and foreign guidebooks, or an agri-resort
on a hill, or a village osteria
or inn (In Friuli Venezia Giulia there are still many
of these typical places!) or even a typical
osmizza (a kind of agri-resort)
on the Carsic area in Trieste, the Region of Friuli
Venezia Giulia will always be a surprise for you when
you sit down to eat at one of its tables.
Montasio cheese
 San Daniele prosciutto
is one of the world’s best hams,
made only by 27 small producers within the town of San Daniele. The locals
will tell you that the quality of the pigs, fresh air from the nearby Alps,
humidity of the Adriatic Sea, and the care taken with seasoning are what
make this ham deliciously unique. Free of additives and seasoned only with
sea salt, San Daniele proscuitto has no more than 3-4% fat, found
only on the edges of the meat.
A basic frico consists of
cheese that has been fried like a pancake until it is crisp. Potatoes and
other ingredients can be added, which makes the dish more of a frittata or
omelet. There are endless variations to be found throughout Fruili
Venezia-Giulia; every village and valley seems to have its own special
version. Once a staple of local shepherds, today a frico most often
appears as an appetizer.
Montasio cheese has been an
export of the region since the 18th century, and today, it may only be
produced legally within the area covering Friuli Venezia-Giulia and the
Veneto provinces of Belluno and Treviso, together with parts of Padua and Venice. This
delicious cow’s milk cheese is mild when young; stronger when aged to 10
months; and tangy at its most mature, when it can be grated as an
alternative to Parmesan.
Trieste
gastronomy is unique in its flavors that mix Austrian, Slovenian and
Italian descendence.
Carnia gastronomy
Friuli foods
Pordenone
gastronomy
Recipes with prosciutto di San
Daniele
(c) 1997-2008 E. Massetti
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