Bread and ham at the time of the Temporary

by Tuesday, May 10, 2011

With a pre-opening for the Milanese begins today the extraordinary voyage of Prosciutto di San Daniele e del vino Friulano in the heart of Milan.

The appointment is by 10 at 21.30, non stop, in corso Garibaldi 59 where will open the doors to the temporary store "two weeks with San Daniele": multiple activities in a billboard "fed" of events that sees every day alternating San Daniele tastings paired with typical Friulian products (among all, the Friulian wine), cooking classes conducted by skilled chef, practical courses on how to recognize, It is cut and maintains the San Daniele. But interviews with face to face with some Doc Friuli as England coach Fabio Capello, star chef Andrea Berton and writer Paolo Maurensig.

All in an environment where the Ham with the famous "z" becomes protagonist of the exhibition with an entire "Wall of Hams" in plain sight to stimulate your appetite.

The temporary is created by Consorzio del Prosciutto di San Daniele in collaboration with ERSA of FVG to celebrate 50 years of the founding of the Consortium and celebrate at the same time also the 150 years of a nation that considers him among the ambassadors of its taste.

The May 11 the official inauguration, by 18.00 at 20.00 reserved for the elite of Italian gastronomy and then open to the public until 21.30, will coincide with the first stage of "San Daniele ham for every Italian Bread", an initiative that celebrates the many regional realities of Italy expressed by the food that goes more easily with the ham. A combination that can then be replicated to regional stages, many "delicious marriages" between these types of bread, some real unedited or pleasant rediscovered, the Prosciutto di San Daniele and the Friulian wine.

In the broad run of two weeks fixed calendar appointments will be the "Bread snacks, San Daniele and Friulano "at lunch and Happy Hour to music every day from 19.30 up to 21.30. There are also initiatives for children and a tasty Sunday Brunch where satisfy the appetite of Saturday.

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