Tag: ham

There is Aria di Festa with the San Daniele DOP ham – Italian Cuisine

This is because the event that focuses on Prosciutto di San Daniele PDO, from 21 to 24 June in San Daniele del Friuli, is renewed.

The Prosciutto di San Daniele Consortium renews the appointment with Party air, and for the 35th edition there are culinary performances, open ham factories, tastings and guided tours to discover the flavors and beauties of San Daniele.

The program of the event

The festival will begin Friday 21 June at 7.00pm With the'opening and traditional cutting of the first slice of San Daniele PDO. Where is it? In San Daniele del Friuli, in Piazza Vittorio Emanuele II. The event will continue throughout the weekend until Monday 24 June, with attractive appointments dedicated to food and more. In addition to the beloved raw DOP, you can discover the deep bond that unites San Daniele ham and its territory.

On the weekend, between the days of Saturday 22 and Sunday 23 June they will alternate great chefs and young promises of the Italian gastronomic panorama, which will show visitors in Festa how to use Prosciutto di San Daniele PDO in delicious recipes that go far beyond the simple, but always appreciated, ham sandwich. At the Spazio Incontri in Piazza Vittorio Emanuele II at 12.00 on Saturday 22 June to open the dances Antonia Klugmann, following Alessandro Borghese, Simone Scipioni is Gloria Clama. Live cooking will continue on Sunday 23 June with Simone Finetti, Simone Scipioni, Gloria Clama e Bruno Barbieri.

They will not miss then guided tastings paired with regional white wines from the Cantine Pitars or fresh Paulaner beer. Also scheduled demonstrations and hand-cutting workshops, with a true cutting master who will reveal the secrets to enjoy Prosciutto di San Daniele starting right from the cutting operations.

There is festive air everywhere in San Daniele del Friuli, even in the streets, which will come alive with the characteristic food stands, ready to offer the public tastings of San Daniele ham paired with typical products. And to enjoy a more suggestive scenario, a recommended stop is the Castle Park, where i local producers will welcome visitors with dishes based on San Daniele. In the evening this enchanting setting will liven up with the lounge area, from the aperitif onwards, between appetizers and good music, it will be fun.

The good news does not end there, they are 9 i open ham factories that this year will open the doors of their companies to visitors to let them discover how this great Italian excellence is produced, Prosciutto di San Daniele PDO. An event not to be missed and to reach the event there are many possibilities, even the historic Aria di Festa train, a splendid old steamer, dating back to the 1920s, which will depart from Treviso on Sunday 23 to arrive on the tracks of the Gemona-Sacile, one of the 18 tourist railways in Italy. From the Cornino station it will be possible to reach the historic center of San Daniele through a shuttle bus service.

Recipe Burrata and crispy ham with asparagus and cherry tomatoes – Italian Cuisine

Recipe Burrata and crispy ham with asparagus and cherry tomatoes

  • 700 g asparagus
  • 4 pcs small burrate
  • 250 g cherry tomatoes
  • 50 g peeled onion
  • 4 pcs slices of ham
  • 1 pc clove of garlic
  • thyme lemon
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper
  • sugar

For the recipe of burrata and crispy ham with asparagus and cherry tomatoes, cut the tomatoes in half
and place them on a baking sheet covered with baking paper, with the side of the cut facing upwards. Season with salt, sugar, lemon thyme leaves, garlic, peeled and cut into 2-3 pieces, and a little oil. Cook them at 140 ° C in ventilated mode for 1 hour. Put the slices of ham in a baking pan lined with baking paper; cover them with another sheet of baking paper and rest on a plate to keep them crushed. Bake at 140 ° C for 20 minutes, then remove the plate and the baking paper and cook for another 40 minutes. Take them out of the oven and pat dry with kitchen paper. Clean the asparagus; cut the stems of 500-600 g of vegetables into slices and divide the tips in half. Cut the remaining asparagus into thin strips, gradually dipping them in ice water. Coarsely chop the onion and fry over a medium heat in a saucepan with 2 tablespoons of oil for a couple of minutes; add the asparagus slices and 2 ladles of vegetable stock and continue cooking for 40 minutes; then blend everything with an ice cube, obtaining a cream (if you want a very fine consistency, you can pass it through a sieve). Brown the asparagus tips in a pan with a film of oil for 3-4 minutes, adjusting with salt. Spread the asparagus cream on the plates, place the burrata on top and a slice of ham cut into small pieces. Complete with the tomatoes, the browned asparagus tips and the ribbons, drained, dried and seasoned with oil, salt and pepper.

How PDO Parma Ham is born, an all-Italian excellence – Italian Cuisine

How PDO Parma Ham is born, an all-Italian excellence

Citterio has been working and maturing the best pork legs for 140 years, becoming the Parma Ham that the whole world envies us

Gentle hills lost in a still very rural landscape and the breeze coming from the Apennines: this is the context where one of the Italian excellence known throughout the world is produced, the Prosciutto di Parma Dop. A Felino the Citterio for over 140 years it has been working the thighs of heavy pigs to make them slices with a delicate aroma and sweet taste, which only here, in the province of Parma between the Enza river in the east and Stirone in the west, find the ideal climatic conditions that give them that characteristic taste.

The search for quality above all

Parma PDO hams are produced only with a particular type of pork, called heavy precisely because of the size and weight it reaches. Pigs are slaughtered not before nine months of age, when they have reached 170 kg. The back thighs are worked so that they acquire the characteristic shape of the ham and then salted twice, so that the salt can penetrate well between the fibers and the muscles (there are eight!) Of the thigh. These are then seasoned for a period of time ranging from 18 to 36 months, to become the unique product that we all know.

A natural process

All the process that leads a heavy pork thigh to become a Parma Ham Dop it's completely natural. Controlled salt and temperature are the protagonists of the first phase of transformation, to which are then added the drying and maturing in a continuously aerated environment, naturally and conditionally, so that the meats acquire the aromas and the perfumes that make them so special.

Checks and tests to get a product of excellence

Each leg of pork is checked throughout its production phase. The quality of the PDO product is guaranteed by the "signature" left by each member of the supply chain: at any time it is possible to trace all the steps in the production chain and verify the Consortium's quality control program. After 12 months, a specialized technician checks that no errors were made in the processing and, if everything has been done in a workmanlike manner, he affixes the branding consisting of a 5-point crown with an oval base in which the word PARMA is inserted and the code that identifies the company where the work was carried out. This stamp identifies and distinguishes the product among all the other hams, ensuring its authenticity and making the real Parma Ham recognizable to the consumer.

The Citterio world

The leader of ham preserved in tubs, Citterio has been a family business since 1878, when Signor Giuseppe opened a salami shop in Rho, in the province of Milan. There he invented the recipe for preserving pork. Thus the first Salame Milano was born, a product designed for export, for all those Italians who emigrated to the USA. With the industrial revolution, Mr. Citterio developed a system to make the production of cured meats continuous, exploiting the forced refrigeration. Success came after 1955, when Citterio products ceased to be destined only abroad, but were sold in Italy. In the Rho plant the first Laboratory of Chemical and Bacteriological Analysis was inaugurated, to study, analyze and control all production. Since 1980, the idea of ​​preserving the cured meats in vacuum-packed plastic trays, to ensure the aroma and freshness of a freshly sliced ​​product, made the company take off, which today is the symbol of the Italian quality and passion for doing well.

From a small shop to a large company

The strategy of all Citterio heirs has always been to acquire small realities in every region where salamis were made to obtain, in addition to the raw material, the necessary experience to make products of the highest quality. Together with that of Felino, today the Citterio has six other production districts, in Lombardy, Veneto, Emilia and Trentino, where bresaola, cooked ham, mortadella, speck, San Daniele prosciutto and Milan salami are made, as well as one in America , in Pennsylvania. In the coming months, a plant in Tuscany will also be set up. And the mosaic of Italian cured meats will be complete.

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