47 events in 12 cities, 8,800 tastings of Prosciutto di San Daniele and over 12,300 people: these are the numbers behind the success of the Friulan gastronomic format.
San Daniele del Friuli (UD), 13 December 2019 – The third edition of “Aria di San Daniele”, the travelling format of the historic event that every year enlivens San Daniele del Friuli draws to an end.
A gastronomic journey that has travelled the length and breadth of Italy to showcase and reveal the excellence of PDO Prosciutto di San Daniele and the peculiar territory of Friuli Venezia Giulia.
From April to December, the gastronomic event brought the goodness and conviviality of Prosciutto di San Daniele to 12 Italian cities. The travelling tour set off last April from Milan to then continue in the following months with stops at Lake Garda, Turin, Florence, Verona.
After the summer break the Friulan event continued its busy calendar of appointments involving the cities of Pescara, Rome, Bari, Matera, Naples, Catania, Cortina d’Ampezzo with the aim of showcasing one of the symbolic Made in Italy products throughout the world.
The 47 exclusive events organised in 47 carefully chosen venues, saw PDO Prosciutto di San Daniele become the absolute protagonist of tasty combinations and gourmet menus designed specifically to exalt its taste.
During the 8,800 tastings served, more than 12,300 people tasted the full goodness of freshly sliced Prosciutto di San Daniele.
Making these events even more special, was the presence of an expert host who accompanied the guests at each event in their discovery of the organoleptic properties of the product, by telling them about the qualities and peculiarities of Prosciutto di San Daniele.
A route full of taste and tradition: “Aria di San Daniele” allowed the people attending the event to live not only a one-of-a-kind gastronomic experience, but also to share the culture of their land of origin, the municipality of San Daniele del Friuli.
The Friulan municipality is a unique place in our country where the cold alpine winds and the warm breeze of the Adriatic meet in order to create a perfect microclimate for curing and ageing Prosciutto di San Daniele, an Italian product of excellence made without the use of any additives.