30 recipes for the prosciutto of San Daniele

You can make a cookbook on a product that is famous for its unique natural flavor? Yes, if the subject is the Prosciutto of San Daniele and to grapple with this famous PDO are 15 famous chefs of Italian restaurants. Names on all the top guides: : Andrea Berton, Andrea Canton, Marco Carraro, Moreno Cedroni, Carlo Cracco, Alessio Devidè, Andrea Gabin, Alessandro Gavagna, Alfonso Laccarino, Barbara Martina, Davide Oldani, Agata Parisella, Nicola Portinari, Emanuele Scarello, Mauro Uliassi. Throughout its long history the Prosciutto of San Daniele has shown that one of its secrets in the kitchen is the combination: from the classic ones with good bread (and the cookbook also includes a reworking of the classic "Sandwich at San Daniele" signed Emanuele Scarello) to the most surprising (as in the recipe "The tadpoles, butatta crumbs pasta, prosciutto of San Daniele and the Rose" of the chef Alessandro Gavagna of the restaurant “Al Cacciatore” from Subida of  Cormons). His ability to combine the prosciutto di San Daniele is one of the reasons of success of the cookery courses that are held every year at the Aria di Festa and the many occasions when this great ham is resented to the public. Moreover, the same considerations are made by chefs who confront with its slices every night in the most famous restaurants in the world, surpassing themselves in creativity. Hence the idea of the Consortium of the Prosciutto of San Daniele to ask this extraordinary elite Italian restaurant to make public a wealth of unique flavors, packed in a copyright volume entitled “Prosciutto di San Daniele”. With a preface signed by Paolo Marchi the volume, edited by Guido Tommasi, contains 30 recipes, illustrated with photographs by Ennio Calice. It will be given as a gift exclusive to the participants of Aria di Festa 2010, scheduled from June 25th to 28th in San Daniele del Friuli. www.prosciuttodisandaniele.it