Before leaving: the raw ham is it better cut with a knife or slicer? This always remains an open debate, but a San Daniele they have no doubts: the slice must be cut by machine and must be very thin, almost a transparent tissue, so that it melts immediately in the mouth, giving off all its aromaticity in a flash.
Having made clear the best way to taste the ham made in San Daniele, you can best face a journey to discover this all-Italian marvel, or better, Friulian.

In San Daniele: where to eat the best ham

Pass by this small town halfway between the sea and the mountains, without visiting a ham it would be a heresy: to better appreciate a product you obviously need to know its origins! The advice is to go to one of the Consortium of San Daniele DOP, better if crafted, to discover the true art of this production. Such as the Prolongtificio Prolongo, where since 1957 is made the seasoning manually. The two brothers Prolongo, Arianna and Alessio, know how to welcome visitors and convey all their passion for this, which is not a job, but a real family affair (and love). What makes Prosciutto di San Daniele really special is the miraculous air you breathe here, fresh in the evening coming from the sea and dry in the morning coming down from the mountains, but the only way to ascertain this theory and go there in person!
The best time to visit San Daniele is during "Aria di Festa", a weekend full of events, organized in early summer, to celebrate this breeze that makes everything special!
If, on the other hand, you are not going through this period, we advise you to stop at the Al Bersagliere tavern, under the arcades next to the main square, the tagliolini at San Daniele here are truly memorable!

Recipe: what to combine with San Daniele

Who better than Antonia Klugmann, a Friulian doc and starred chef with his restaurant The bank in Vencò in the province of Gorizia, could he recommend us a perfect match for San Daniele? However, do not imagine elaborate recipes, the San Daniele itself marries the best of simple things. "As with a plum or cherry from your own garden, as I used to do as a child at a snack" remembers Antonia Klugmann "We must rediscover our local fruit, and do not always think only of ham and melon". It is important to consider for the combinations also the fat part of the ham, fundamental for its softness, perhaps using the fiordilatte ice cream flavored with sage, to the rosemary or al basil (depending on what you have fresh at home), so you create an excellent summer dish.

Wine pairing with San Daniele ham: the best Sauvignon in Italy

The Sauvignon the best in Italy according to the World Sauvignon Competition is that of Pitars, a historic winery that stands near the banks of the Tagliamento. Stopping here while you go to San Daniele can be an excellent idea, and its combination with ham will really win you over.

Where to eat well in Udine and surroundings

A few kilometers from San Daniele lies Udine, one of those unexpectedly beautiful cities, which preserve a wealth of incredible history and a very interesting variety also in the catering sector. With that calm and authentic rhythm typical of Italian provincial cities, it knows how to conquer even the most attentive visitors. Here is a small selection of typical bars and taverns to experience the city like real locals:

Caffè Contarena

Close to the Piazza della Libertà, this historic bar is a beautiful example of liberty style. Stop here for an aperitif or a coffee while admiring its extraordinary interior decorations.

Caffè Grosmi

In Piazza Matteotti, also known as Piazza San Giacomo, there is this small roasting, It can be said that it is the favorite bar of the people of Udine for the quality and variety of the coffee, being also a small emporium where to buy the best of local food products and not .

Alla Vecchia Maddalena

A typical cuisine revisited with a contemporary twist. Fresh ingredients and excellent quality in a renovated environment that does not forget its past. Here we tried the traditional ones Cjarsson (ravioli stuffed with cheese, spinach and raisins) and frico with polenta (a typical dish made with potatoes and melted cheese) in 3 versions: traditional grilled, baked and with chips. Finally, a taste of the typical biscuits paired with Ramandolo, a truly delicious passito wine.

Talk about Friuli without mentioning the star chef Emanuele Scarello it would be impossible, his Locanda Agli Amici 1887 it really is an institution here and certainly a cornerstone of Friuli cuisine. A few years ago, a more informal concept restaurant opened in Udine, where he mainly uses the vasocottura technique, the Gnocchi Kitchen Bar, a tribute to the symbol of the home cooking of the Godia territory, the gnocchi.

A special note also to the Costantini Restaurant in Collalto di Tarcento (UD) where you can find the summer version of the Cjarsson with seasonal herbs. The owner is a lover of design and likes to personally produce really interesting tableware, creating a sort of curiosity cabinet in his room.

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