by Nicola Sivilotti | 14 January 2016 | People
Tempo di Lettura: 3 minutiMarco Signorini, featured with Mario Dondero in the volume edited by Antonio Giusa San Daniele. Natura, gente, città, prosciutto del Friuli, is one of the best known and esteemed photographers on the Italian scene. After studying Set Design,... 
by Nicola Sivilotti | 14 January 2016 | Uncategorized
Tempo di Lettura: 2 minutiA cutting board; a carving stand; a carving fork; a sturdy, short-bladed knife for removing the rind; and a sharp, long-bladed slicing knife. This is the essential equipment for hand-slicing a prosciutto di San Daniele while preserving its... 
by Nicola Sivilotti | 14 January 2016 | Places
Tempo di Lettura: 2 minutiOnly those who have experienced an earthquake firsthand can fully understand the emotions and suffering caused by such a catastrophic event, as well as the desire to rebuild of those affected and the difficulties encountered along the way. It... 
by Nicola Sivilotti | 14 January 2016 | Events
Tempo di Lettura: 2 minutiAria di Festa is an event celebrating not only gastronomy, but culture, music and the enjoyment of life. It goes beyond the discovery of the irresistible tastiness of prosciutto di San Daniele to provide insights regarding the characteristics... 
by Nicola Sivilotti | 14 January 2016 | Uncategorized
Tempo di Lettura: 2 minutiWhether by hand using a knife or on a machine, slicing prosciutto is no mere gastronomic practice; rather, it is a genuine art. Doing it correctly, in fact, means exalting not only the presentation of the meat but also its organoleptic... 
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