This specialty from northern Italy has characteristics all its own.
Where prosciutto is concerned, region plays a big part in the dry cured ham’s characteristics and flavor. Prosciutto di San Daniele, which comes from the northern Italian region of Friuli-Venezia Giulia, has a melt-in-your-mouth texture, rich flavor, just the right level of saltiness and versatility that make it a wonderful addition to a variety of dishes—or perfect paired with a slice of cheese and nothing else.Continue reading →
Discover what makes this Italian meat a unique standout.
Mortadella. The name rolls off the tongue – just like a wafer thin slice of the silky smooth pork luncheon meat that melts in the mouth.Continue reading →
Italian food is ubiquitous across the United States. Mall food courts have a requisite pizza place selling pepperoni-topped slices to hungry shoppers. Lasagna is a staple at the dinner table, and school cafeterias offer minestrone as the soup of the day. Bruschetta is on the appetizer menu at neighborhood bars, and coffee shops stock biscotti in the bakery case. At the grocery store, it’s easy to find prosciutto, gnocchi and dozens of flavors of gelato.