Prosciutto = Ham. It could be cooked or raw. The second one is mostly appreciated thanks its flavour. In Italy the two kind most known are: Prosciutto di Parma (choose the language) - that represents a consortium of producers in Parma province. If you drive down in Spring to Langhirano (few miles from Parma), you may smell Prosciutto flavour in air. The other one is Prosciutto San Daniele (choose the language) - that represents a consortium of producers in San Daniele del Friuli (North East of Italy, Udine province). Of course if you drive down in Spring to San Daniele del Friuli, you may smell Prosciutto flavour in air. Which one is better? Really impossible to say. Taste both is the suggestion. Ah... Of course that photo has been taken by Eataly cave in Torino.
Il Prosciutto può essere cotto o crudo. Il secondo è generalmente apprezzato grazie al suo gusto. In Italia i due tipi più conosciuti sono il Prosciutto di Parma (scegliere la lingua desiderata) - che rappresenta un consorzio di produttori nella provincia di Parma. Scendendo verso Langhirano (vicino Parma) in Primavera, è possibile sentire il profumo del prosciutto nell'aria. L'altro è il Prosciutto San Daniele (scegliere la lingua desiderata) - che rappresenta un consorzio di produttori in San Daniele del Friuli (in provincia di Udine). Naturalmente guidando verso San Daniele del Friuli in Primavera, è possibile sentire il profumo del prosciutto nell'aria. Qual è il migliore? Davvero impossibile a dirsi. Assaggiate entrambi è il consiglio. Ah... Naturalmente la fotografia è stata scattata nelle cantine di invecchiamento presso Eataly in Torino.
12 comments:
Fabrizio - are you developing something of a specialty in pictures of food in cave-like settings? Based on some previous exchanges, I assume this was shot with available light. You might develop another career as a photographer for gourmet magazines. We have a few small producers of an American version of prosciutto in an Italian area of our city but I am sure they cannot compare to the original.
Bob
St. Louis Missouri Daily Photo Blog
So, if you live in San Daniele del Friuli, instead of smelling lilacs in the Spring, you smell Prosciutto;-). Might be a good solution for all hay fever (plant allergies) sufferers!
nice photo!!
I love proscuitto with melons and proscuitto in goat cheese and arugula salad.
I bought of pecorino romano cheese last week. I think it tastes better than parmigiano reggiano.
The photo today has really got its own atmosphere, great :)
Happy Easter to you!
your composition is very inviting!
it is indeed a delicacy. Love them as fillings for bread and eggs..yum
Lovely!!! Glad I dropped in again. greetings from Richmond u T.
Oh my....Eataly is heaven !
here's another one of those wonderful shots where I wish my monitor came with a 'scratch and sniff' feature!
Beautiful image.
Thank you to everyone and no, Bob, I'm not developingany kind of food in caves. These caves very well enlighted and I'm just lucky ;-)
I have to admit that despite many imitators Italian Prosciutto still tastes unique to me. I have a preference for San Daniele which I have convinced myself is creamier. Fabrizio might kill me, but for cured ham I have a sneaking regard for Pata Negra, but it, and Serrano, are totally different beasts from the refinement of northern Italy
I LOVE PARMA HAM! In a sandwich, in pasta... If I was in here, I would never leave. I'd think about ways to smuggle a whole leg back to my house.
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