Tempo di Lettura: 2 minuti

A New Year offers numerous opportunities for a fresh start, and what better place to start than in the kitchen?

Eating seasonally offers a host of benefits for your body and your palette.  It also means eating locally-grown food and supporting your regional farmers and growers.

Not only do you know the provenance of your food, it usually looks and tastes better than supermarket food that may have travelled halfway around the world before it reaches your plate.

Following the seasons also means that you’re eating food when it’s at its most fresh and beneficial to you in terms of nutrients, because produce will have been picked when it’s at its peak.

So what’s in season in January and how can you incorporate it into delicious Prosciutto di San Daniele dishes?


Cod is coming into season right now and it’s one of the healthiest fish to eat, rich in lean protein and vitamin B12, it’s also a good source of heart-healthy omega-3 fatty acids.

Not only that, but it tastes delicious and goes really well with Prosciutto di San Daniele, making a tasty, healthy meal for the whole family to enjoy.

Cod and chips is a British fast-food favourite but because the fish is battered and deep fried, it’s not the healthy treat that steamed or baked cod is.  So ditch the batter and enjoy an Italian twist by trying a dish such as Baked Cod with Prosciutto di San Daniele.

Prosciutto is packed with flavour which transforms the mild taste of the cod and adds a beautifully savoury and sweet addition to the meal.  With some vine tomatoes, a sprig or two of rosemary and a drizzle of olive oil this easy-to-make recipe will soon become a party of your kitchen repertoire.

Simply wrap a slice of Prosciutto di San Daniele around a cod fillet (one per person), drizzle with olive oil and pop on a baking tray, along with the vine tomatoes, in a pre-heated oven.  Season the tomatoes and cod with freshly ground pepper and bake in the oven until the fish is cooked through and opaque (usually after around 10-12 minutes).

Pear and pomegranate

Salad doesn’t have to mean only tomatoes, cucumber and green leaves, you can add fruit to a salad too, and it tastes spectacular.  Pear and pomegranate are both at their best in January, so for a healthy lunch, add pear slices and pomegranate seeds to your favourite salad ingredients and Prosciutto di San Daniele – and don’t forget the olive oil and chunky slices of fresh bread.

Another great way to use pear in a winter salad is to try this Pear, Prosciutto and Mackerel recipe specially created for Prosciutto di San Daniele by one of our chef ambassadors, British Head Chef and restaurant owner, Angela Hartnett.

All you need is six slices of Prosciutto di San Daniele, two ripe pears, two mackerel fillets (you can use tinned mackerel), salad leaves, chicory leaves, vinaigrette, lemon and ground pepper (for seasoning the fish).  Cut the pear into slices, and arrange all the ingredients on a plate and serve immediately.


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