Prosciutto di San Daniele speaks english!

This spring, Londoners will be able to enjoy a real taste of Italy with a “pop-up” shop and a feast for the senses in the heart of London’s Covent Garden.

San Daniele in London

San Daniele in London

The Consortium of Prosciutto di San Daniele and the Consortium of the Friuli Venezia Giulia wine PDOs will be showcasing two of the region’s most remarkable products; the much acclaimed Prosciutto di San Daniele, alongside a range of carefully selected white wines from Friuli Venezia Giulia, a unique region known for some of the world’s finest whites.

Doors of the “pop-up” will open on Tuesday 22 May, giving visitors an Italian welcome and a chance to indulge and explore the two regional delicacies, with a delicious daily schedule of public tastings and master classes set within a stunning, rustic “pop-up” shop in buzzy Covent Garden.  Experts, chef Andrea Mantovani and Consortium members, will be on hand to talk through the pairing and encourage visitors to experience the complementary flavours. Come evening time, Aperitivo will be served in true Italian style from 6.30-9.00pm, with a live DJ set bringing the Italia spirit to London on Friday and Saturday nights.

Unit 3, Covent Garden Market, The Piazza, London WC2

Prosciutto di San Daniele with two types of melon in Port

INGREDIENTS (serves 4)
8 slices Prosciutto di San Daniele
1 muskmelon
1 small canary melon
2 glasses Port
4 sprigs mint
fleur de sel

Wash the melons, cut them in half and remove the seeds and fibrous material.Use a scoop to make melon balls and place them in a bowl.Alternatively, you can simply dice the melon.Add the Port, mix well and place in the fridge for a couple of hours.Then, divide the melon between four small bowls, making sure that you also share out the Port equally, and add a sprig of mint to each.Place the bowls on four plates, on which the slices of Prosciutto di San Daniele are to be arranged.Serve immediately, with the fleur de sel on the side.

Prosciutto di San Daniele with two types of melon in Port

Prosciutto di San Daniele with two types of melon in Port

“Sardinian” melted cheese pie with Prosciutto di San Daniele

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“Sardinian” melted cheese pie with Prosciutto di San Daniele

  • 3 sheets pane carasau, also known as carta musica (a thin, crisp Sardinian flatbread)
  • 70 g Prosciutto di San Daniele
  • 500 g mozzarella cheese
  • 200 g crescenza cheese
  • 2 tbsp grated pecorino cheese
  • extra virgin olive oil
  • fleur de sel


“Sardinian” melted cheese pie with Prosciutto di San Daniele

“Sardinian” melted cheese pie with Prosciutto di San Daniele

Preheat the oven to 200°C. Heat 250 ml of water and add two tablespoons of olive oil, mixing them together well. Finely slice the mozzarella, dice the crescenza, and cut the San Daniele into strips. Use a round, preferably non-stick oven dish. Grease the base with a tablespoon of olive oil and cover it with two sheets of pane carasau. Pour over half of the water/oil mixture, then add the cheeses and the San Daniele prepared earlier. Cover with the last sheet of pane carasau and pour over the rest of the water/oil mixture. Top with a drizzle of oil, the grated pecorino and a pinch of fleur de sel. Bake in the centre of the oven for around 30 minutes, or until the pie is well cooked all the way through. Brown under the grill for 2-3 minutes if required.

Prosciutto di San Daniele and Parma Ham in NY in the contemporary centre of food and wine

There’s big news for fans of Prosciutto di San Daniele and Parma Ham in the Big Apple, and indeed for all New Yorkers who love Italy’s much sought-after dry-cured hams. MA&GIA – osteria italiana opened in New York in December.

Situated opposite the Flat Iron Building, at No 1 Madison Avenue, MA&GIA is the perfect place for savouring the best Italian dry-cured hams washed down with fine wine chosen from the extensive wine list. The restaurant extends across 250 metres, designed with meticulous attention to detail by the Italian architectural firm BAM STUDIO. It offers New Yorkers the quality and atmosphere of a contemporary, typically Italian osteria, at a reasonable price.

Gourmets will be able to rediscover the genuine taste of Prosciutto di San Daniele aged for different periods of time and the delicate flavour of Parma Ham, as well as to savour the rosemary, truffle and smoked flavours of the cooked hams.

MA&GIA – osteria italiana

MA&GIA – osteria italiana

These and other Italian specialities, including typical cold meats such as mortadella and bresaola and tasty cheeses including Grana Padano, Burrata and other regional cheeses, can be enjoyed together with a full-bodied Cabernet for example, or maybe an intense Merlot, or a velvety Nebbiolo or a pleasant Chardonnay from Italian and American estates owned by the best wineries.

Don’t miss out… and don’t let even a slice go to waste!

Magia NY

27 East 23rd Street New York

NY 10010


The Prosciutto di San Daniele Consortium celebrates its 50th anniversary

Celebrations to mark the 50th anniversary of the foundation of the Prosciutto di San Daniele Consortium were held in the Museo delle Cività Contadina, in San Daniele del Friuli, on 25 November 2011.

The celebrations were attended by all the Consortium members, the President of the Consortium Vladimir Dukcevich, the Director General Mario Cichetti, and some of the most important institutional figures in the region. During the event, all of the Consortium members were presented with a recognition plaque to acknowledge their 50 years of cooperation in producing the famous dry-cured ham complete with trotter.

Il Logotipo celebrativo dei 50 anni del Consorzio del Prosciutto di San Daniele

Logo for the 50 Years of San Daniele Consortium

The photographic book 50 anni per il San Daniele (50 Years of San Daniele) by Antonio Giusa was also presented. This work forms a collective autobiography of the key figures in the history of Prosciutto di San Daniele and its Consortium, based on official documents and accompanied by the memoirs of the people who have headed the association over the years.

The success of the day, and of the 50 years of constant work, is confirmed by the latest news from the market: the Consortium has recorded a 3.5% increase in sales compared to the first 10 months of 2010.

There was a significant performance of 12% in European sales, with the same percentage being recorded in the USA. Japan, meanwhile, actually recorded an increase of 30% compared to the first half of 2010.

In order to share its great pride in these results, San Daniele was the setting for “Autunno Friulano a San Daniele” on 26 November 2011. This event was organised in partnership with the Central Directorate for Agricultural, Natural and Forestry Resources, ERSA (the Regional Agency for Rural Development), the Municipality of San Daniele, the Prosciutto di San Daniele Consortium, the Italian Sommelier Association (AIS – Associazione Italiana Sommelier) and the regional Breeders’ Association (Associazione Allevatori FVG), and involved a series of tasting initiatives held on the streets of the hilltop town. The most popular initiatives included wine tasting organised by the AIS and featuring wine from 52 different wineries, and sampling of the best farm produce bearing the trademark Tipicamente Friulano (Typically Friulian), ranging from malga, sheep and goat cheeses, to brovada (pickled turnips), pork products, and floriculture.