Taste

Taste

The Friulian Hills are a place characterized by an excellent gastronomic tradition, and are the origin of quality products that do not need any introduction, such as the famous San Daniele ham, whose reputation has now crossed international borders.
These delicacies can satisfy every palate, from the most refined ones to those who love rustic flavors: among wine products, delicatessens, cheeses and typical dishes, there is only the embarrassment of choice.

San Daniele Prosciutto DOP

What makes it unique is the air. On these hills, where the mild currents of the Adriatic meet the sparkling ones of the Carnic Pre-Alps, there is a special microclimate that determines the way the meat dries, in particular the gradualness, which, together with the trade and the care of the people, leads to the goodness of the Prosciutto crudo di San Daniele DOP.
The typical processing technique of San Daniele del Friuli, inherited from a centuries-old tradition, has been maintained and handed down by ham makers through the generations.

A stringent set of rules, in addition to regulating the specific production phases, strictly forbids the addition of preservatives and any type of additive. The prosciutto of San Daniele DOP appears in the recipes of refined dishes, but it is also perfect on its own, asking for nothing more than a slice of good bread and a good wine.
This is how it is served in the many ham shops of San Daniele del Friuli and at "Aria di festa", an historic event that is renewed every last weekend of June.

Consortium of Prosciutto di San Daniele
Via Ippolito Nievo, 19 - 33038 San Daniele del Friuli (UD)
Tel.: +39 0432 957515
www.prosciuttosandaniele.it
info@prosciuttosandaniele.it

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The Smoked Trout of San Daniele

Included in the list of traditional regional products, the trout of San Daniele del Friuli is smoked cold or hot, without the addition of additives, using non-resinous hardwoods and aromatic herb berries. The ancient process of smoking the trout widespread in Carnia, according to an artisanal and familiar formula, has inspired and "marked" the transformation and packaging of this fish.

The Tagliamento river provides the farms in the hills with abundant, fresh, clean and oxygenated water. At the base of the production of this dish there is the fundamental principle of sustainable, non-intensive cultivation, which sees a low quantity of fish reared in abundant running water, aimed at maintaining as much as possible the naturalness of the entire production process. The extreme care applied during all the phases of the artisanal processing then guarantees the quality of the final product.

Friultrota di Pighin s.r.l.
Via Aonedis, 10 - San Daniele del Friuli
Tel. +39 0432 956560
Fax. +39 0432 956726
www.friultrota.com
info@friultrota.it

The Pestàt

The Pestàt is a typical sausage from the area of Fagagna. It's comprised of all the scents of the vegetable garden, which are ground, mixed with a certain amount of fine lard and stuffed into sausages. Traditionally, it was made by families on the occasion of the slaughtering of pigs in order to preserve the aromas of the garden for the winter and use them as a base for various dishes. Inserted in the regional list of traditional agri-food products, it has become a staple of the Slow Food.

The Cheese of Fagagna

Since 2006 its production area has been limited to the municipality of Fagagna, where the first dairy was established in 1885. Only raw (unpasteurised) cow's milk is used for its production. The diet of the cows, which are mainly of the breed Pezzate Rosse and Frisone Italiane, is based on the use of fodder produced by the farms in the area, derived from mowing stable meadows, rich in spontaneous flora, which guarantees the hay a unique and ancient scent, which passes from milk to cheese.
The minimum maturing period for the cheese is of 60 days for the "fresco" variant (with a soft and delicate taste); of 5-6 months for the "mezzano" variant (with a full and strong taste) and of 10-12 months for the "vecchio" variant, tasty and slightly spicy.

The Snails

Among the gentle slopes of the morainic hills are bred the "Cajs di Coloret", the snails of Colloredo, according to the most natural possible system that distinguishes the product brand "Chiocciola Metodo Cherasco". A long history accompanies this mollusc, already consumed in prehistoric times, bred and cooked at the time of the Greeks and Romans (Apicius in his "De Re Conquinaria" describes four recipes with Cocleas), at times despised, at times renowned, this dish is now considered a niche product of our region.

The shop is located in the municipality of Colloredo di Monte Albano:

Via Ermes di Colloredo, 3
www.chelumaca.com

Olive Oil

Inside the Agro-Food Park of San Daniele del Friuli the growing of olive trees is becoming of great interest because of the quality of the oil extracted from their olives. In 2009 a voluntary association of olive oil producers was formed, which created a set of disciplinary rules that involves, among other things, the early harvest of the olives, the cold pressing of the olives, strict oil analysis, the search for the best variety of olive trees most suitable for the preservation of the enviroment and the sustainable management of the olive grove.

Typical Products

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