Places
A prosciutto as unique as the region it comes from
Friuli Venezia Giulia, the only place prosciutto di San Daniele could have been created
People
San Daniele del Friuli seen through Signorini’s eyes
In his unique style, the Tuscan photographer narrates the city, the people and the territory of San Daniele
Cuisine
The secret to hand-slicing
Some tips for enjoying prosciutto di San Daniele at its best
Places
From Friuli to Poggio Rusco: coming together to rebuild a town
A cooperative gesture of solidarity for the little town in the Province of Mantua hit by the earthquake of 2012
Events
The Festival of the Prosciutto di San Daniele celebrates 30 years
Aria di Festa celebrates San Daniele, with San Daniele
Cuisine
On prosciutto and the art of slicing it
All the rules for a perfectly sliced ham
People
Riccardo Viscardi, Brunello di Montalcino and San Daniele
From Slow Food to the Gambero Rosso Wine Guides and on to Doctor Wine: Riccardo Viscardi talks about wine and how to match it with food
People
The ideal match between wine and San Daniele according to Ian D’Agata
A chat with an international wine guru
People
Meeting with ‘Gastronaut’ Davide Paolini
From the microphones of Italy’s Radio24 to the pages of this magazine, we will be chatting with Davide Paolini about raw materials, culinary culture and local produce