Carefully selected pork thighs and sea salt: these are the only two ingredients provided for by the Specification for the production of Prosciutto di San Daniele which gives San Daniele PDO its unique characteristics The microclimate of San Daniele del Friuli The Friulan town is situated in a unique environment: here the breezes that rise from the Adriatic Sea meet the winds blowing down from the Carnic Alps in a territory lapped by the waters of the Tagliamento river which act as a natural thermoregulator that prove to be the important element for ageing Prosciutto di San Daniele This explains why the Prosciutto di San Daniele Consortium has the enhancement and protection of San Daniele del Friuli at its heart; in order to safeguard its intrinsic environmental value and the unique factors that enable the ageing of San Daniele PDO it has become crucial to drastically cut the use of pesticides and chemical fertilisers: this is essential to preserve nature and biodiversity and promote the well-being of animals and people to protect Prosciutto di San Daniele it is crucial to mitigate the natural The Consortium is always defending the natural elements and the fragile ecosystem created by the Tagliamento defending it against those actions and works that could have an environmental impact capable of altering the entire territory’s health in continuous dialogue with the communities and bodies the Consortium financed a specific study to oppose the construction of expansion boxes whilst in 2018 and 2021 it expressed its opposition to the creation of dams and lamination along the river Nutrition plays a fundamental role for people who do sport – influencing performance Alongside a balanced diet and targeted nutritional.. with its unique sweetness and delicate aroma is one of the undisputed symbols of Italian gastronomy Prosciutto di San Daniele PDO is not merely food but a symbol of Italian gastronomic excellence that is deeply rooted in tradition Prosciutto di San Daniele is one of the great Italian gastronomic delicacies The Italian summer offers numerous occasions to enjoy the pleasures of life and one of the most appreciated moments is without doubt the aperitivo flavour and history: Prosciutto di San Daniele is the result of a centuries-old tradition rooted in a process which remains unchanged over time Jørgen Nordhagen has won the Coppa Città di San Daniele who will step up to the WorldTeam of Team Visma | Lease a Bike next year Teammate Menno Huising finished second after a day on the attack Team Visma | Lease a Bike Development was at the start of the Coppa Citta' Di San Daniele a 160 kilometer one-day race in northern Italy the yellow-and-black formation claimed the entire podium of the U23 race Tijmen Graat and Darren van Bekkum formed the top three in the tough the riders from Team Visma | Lease a Bike Development took firm control of the race Huising and Van Bekkum were part of a large leading group Nordhagen was surrounded by his other teammates in the peloton the riders began the local laps in San Daniele del Friuli where the double climb of the steep Monte di Ragogna awaited During the first climb of Monte di Ragogna Nordhagen impressively made the jump to the front from the peloton the Norwegian managed to join the leading group During the second passage on the steep hill Nordhagen then rode solo towards his sixth win of the season in his first year as an U23 rider Luckily we were in an excellent situation with Menno and Darren at the head of the race That way I could save myself in the peloton where I waited until the final climbs to place my attack.”   Nordhagen took his sixth win in his first season with Team Visma | Lease a Bike Development Earlier this year I also won the GP Poggiana and the Giro della Regione Friuli There are still some Italian races to finish the season Also there we will try to go for the highest possible.”  Subscribe yourself for the Team Visma | Lease a Bike newsletter and receive previews for races culture and knowledge passed down from generation to generation making it possible for this delicacy to be preserved It’s not only a story of a culinary masterpiece but also of a region: the region of San Daniele del Friuli where prosciutto production grew together with the local community The origins of Prosciutto di San Daniele are rooted in a practice that dates back to pre-Roman times making use of the area’s favourable climate to promote natural drying thanks to its geographic location and the intersection of winds blowing from the Carnic Alps and Adriatic breezes proved an ideal place for preserving pork meat the processing of prosciutto acquired a more structured dimension praised the quality of meat produced in the northern regions thus giving one of the first documented recognitions to local charcuterie prosciutto production established itself as a common practice amongst monks and farmers who kept alive and perfected the preservation and ageing techniques The success of Prosciutto di San Daniele is inextricably linked to the particular conditions of its territory of origin nestled on a hillside in the heart of Friuli-Venezia Giulia dry currents from the Carnic Alps meeting the warm air from the Adriatic combined with the experience of local producers has helped create a prosciutto with a balanced and distinctive flavour prosciutto production established itself further thanks to interest from noble families and Venetian merchants San Daniele gained prominence as a thoroughfare for trade Demand for quality products contributed towards the spread of the prosciutto’s reputation and the old Renaissance fairs became places in which merchants and nobles could buy this already prized product The production techniques for Prosciutto di San Daniele which have remained unchanged over the centuries include a meticulous process in which respect for the raw material is crucial used to bring out the flavour of the meat without altering the sensory qualities Selected Italian pork thighs are salted and left to age for at least four hundred days The result is a prosciutto with a delicate sweet and enveloping flavour that reflects the care and attention paid to the territory Prosciutto di San Daniele has been able to maintain its authenticity the establishment of the Consortium represented a crucial step in protecting and promoting the brand with the aim of safeguarding the identity of a product of excellence the prosciutto obtained Protected Designation of Origin (PDO) confirmation of the uniqueness and quality that come with this product Prosciutto di San Daniele is not only a prized product in Italy but is also one of the symbols of Italian gastronomy abroad it is in the best restaurants and the most exclusive food stores but also a culture linked to respect for traditions and the value of expertise The history of Prosciutto di San Daniele is a tale of tradition that renews day after day continuing to embody the values of quality tradition and authenticity that make Italian cooking celebrated around the world Carefully selected pork thighs and sea salt: these are the only two ingredients provided for by the Specification for the production of Prosciutto di San.. San Daniele del Friuli was an atmospheric neighbourhood trattoria in Highbury that was once a regular destination for Arsenal’s players and management It was located a five-minute stroll from the stadium’s marbled entrance On Champions League nights it stayed open late and diners would clap warmly as manager Arsene Wenger came in for a bite to eat with vice-chairman David Dein a pair of brothers who supported Udinese and Arsenal For a long time, that was about as strong a connection as could be found between Arsenal and Italy The signing of Riccardo Calafiori from Bologna in a move worth up to £42million ($54m) feels momentous for those of an Italo-Arsenal persuasion It is the first time the club have signed an Italian with star quality a player in that country’s best traditions of ‘calcio’ who has his best years ahead of him It is perhaps peculiar that so few Italian players of note have made their way to Arsenal The Italian community in London has thrived since the 1800s with the northern boroughs of Islington — the club’s heartland — and neighbouring Camden among the most populous areas for Italians who settled here Maybe it had something to do with never having an Italian manager but Arsenal have rarely gone down that footballing path Niccolo Galli was the first Italian to join Arsenal he moved to Arsenal’s academy in 1999 and was part of the group that won the FA Youth Cup a year later at a time when it was still relatively novel to move abroad as a teenager returned to Italy for a loan period to continue his studies and football development he was killed in a moped accident on his way home from training aged 17 Arturo Lupoli arrived in 2004 and fitted the mould for ‘project youth’ — a period when Arsenal intentionally headhunted young players with high potential to help the club cope with cost-saving measures as they paid for the building of the Emirates stadium Lupoli: 'I was at Arsenal in maybe the best years of their history - it was a great time' Cesc Fabregas was the pick of a bunch that included Nicklas Bendtner Carlos Vela and Philippe Senderos — teenagers who were coveted by scouts across the world as best-of-a-generation prospects Lupoli was a talented forward who had broken scoring records as an under-17 Pierluigi Pardo is a familiar voice on Italian TV as the primary commentator for Serie A matches on broadcaster DAZN Italy He has strong roots in English football after living in London in his younger days where he developed an affection for Arsenal “Italy is not traditionally a great land for football exports,” he says When players started to move more freely across Europe and there was a greater Italian connection with Chelsea.” Gianluca Vialli and Gianfranco Zola became beacons in blue for Arsenal’s London rivals with the craze around Fabrizio Ravanelli at Middlesbrough they brought all the sparkle of established stars when they came to England in 1996 But Italian players in the Premier League have seldom been as dazzling in the two decades since that generation It is also notable that the most successful and high-profile Italians playing in England have tended not to be defenders — maybe surprising considering the hallowed status of the position in Serie A and for the Azzurri and first came across Arsenal when the two teams met in the 1994 Cup Winners’ Cup final mere mention of the club’s name sickened him after Arsenal did a job on a stylish Parma Rosati grew to admire and adore Arsenal and they became his English club of choice He is fascinated by the cultural changes that see someone like Calafiori arrive at Arsenal with a worldly outlook and a capacity to adapt that is modern and exciting Serie A in the mid-1990s was the driving force of football and attracted the best players in the world,” he says “There was no great appeal to leave Serie A Italian players were not generally willing to leave and there were certain things about England that were not so inviting Quite apart from the physical reputation of the football there was also basic stuff like the weather and food Sky TV arriving in Italy opened up the window to other countries and leagues.” Language is no longer the barrier it once was as the current generation pick up linguistics and ideas over social media That Calafiori could express himself in his signing video in fluent English is significant Meeting new teammates for the very first time ❤️ pic.twitter.com/JbUhqOBCMN — Arsenal (@Arsenal) July 29, 2024 and was particularly keen to choose Arsenal He is a great match with what Arteta represents and wants What impresses most is probably his character When he suffered a bad injury as a teenager he reacted with such courage to come back and to follow the path That injury, and his choices afterwards, made a big impression on Pardo “Going to Basel (Calafiori left Roma to join the Swiss team in 2022) was a brave “Not many in Italy would have made the same choice at 20 years old rather than staying in Italy to try to rebuild his career challenged him personally and professionally but it was very good for him It is like a student going on (European Union exchange programme) Erasmus experiencing a different country and different habits Arsenal's new defender who got lifts from De Rossi and models his game on Stones Calafiori showed incredible growth in Bologna and then confirmed his quality with the national team during the Euros He is in the tradition of great Italian defenders he reminds us of Paolo Maldini or Fabio Cannavaro when he had hair The country’s official branch of the Arsenal supporters’ club are thrilled to have one of their own to support They already had a banner at the Emirates — maybe it will be amended with some new visuals “I like how he already has a chant to the song which is welcoming him with his Italian culture to north London,” says Cico Tagliavini who lives in Highbury and has family roots in Bologna “I am even more happy because he is coming from Bologna who propelled his career in a historic season (they reached the European Cup/Champions League for the first time since 1964) He is going from one of the teams I support to the other one I am so excited to see him and he will be doing it on the biggest stages of all.” As the legendary former Italy centre-back Leonardo Bonucci said “He’s going to be a reference point for our national team for the next 15 years.” Arsenal can only hope he achieves something similar for them (Top photo: Nick Potts/PA Images via Getty Images) Since football fandom kicked in in the 1970s, the path to football writing started as a teenager scribbling for a fanzine. After many years with the Guardian and the Observer, covering the game from grassroots to World Cup finals, Amy Lawrence joined The Athletic in 2019. Follow Amy on Twitter @amylawrence71 Home » Press & News » News » Prosciutto di San Daniele PDO: market data from 2023 With over 2.5 million legs of prosciutto produced and exports making up 19% of total sales San Daniele PDO yet again recorded excellent results in 2023 The number of certified pre-sliced prosciutto packs exceeded 21.3 million Prosciutto di San Daniele PDO was yet again confirmed to be one of the most purchased and consumed Italian food and wine products both in Italy and abroad in 31 production facilities located in the municipality of San Daniele del Friuli 2,590,000 legs of prosciutto from 3,510 certified farms in ten regions of Central-North Italy and entrusted to 44 butchers in PDO supply chain The export share recorded a 2% growth and amounted to 19% of the year’s total sales with 3 million kilograms sold to the foreign market (outside of Italy) 55% of the total export shares went to the European Union whilst the remaining 45% were exported to third countries The countries with the most relevant export shares of Prosciutto di San Daniele PDO are listed in order of volume: France The other main foreign target markets are Switzerland the United Kingdom (+30%) and the Czech Republic (+18%) The number of certified pre-sliced Prosciutto di San Daniele packs exceeded 21.3 million equal to 407,000 legs of prosciutto (an increase of 1% with respect to the previous year) confirming this as an established trend in line with new consumption patterns The total turnover from production and distribution remained at EUR 360 million nearly eight thousand inhabitants in the province of Udine is home to one of the oldest public libraries in Italy: the Biblioteca Guarneriana founded in 1466 by the Friulian humanist Guarnerio d’Artegna (Pordenone expressed his intention to donate all his books to the community of San Daniele The antique collection includes 600 manuscript codices 84 incunabula and more than 700 cinquecentine as well as 12,000 antique books with which the Guarneriana has been enriched over the centuries An enrichment that also passes through the Modern Section which offers books that can be accessed directly as well as specialized publications (available upon request) for the study of the holdings of the Ancient Section.Around the Guarneriana there has been a heated controversy in recent days about the proposal (launched about a year ago) of the mayor of San Daniele del Friuli who put forward the idea of splitting the Ancient Section from the Modern Section The dismemberment of the Library envisages that the Modern Section (which is an integral part of the Guarneriana’s collections) would be moved out of the historic center and that the Ancient Fund would be managed by a third entity (probably a foundation) that would also enhance it through a permanent exhibition of ancient manuscripts which would be set up in the rooms now occupied by the Modern Section “The two sections render completely different services,” the mayor said last Nov 5 while speaking on Friuli-Venezia Giulia’s regional TG3 “The Ancient Section does not lend codes The Modern does the services of any other modern library the difference being that ours has a large number of books so 50 percent of our users come from outside San Daniele They say to move it to the suburbs: here in San Daniele they mean 500 meters away as the crow flies Because we have an interest in using the building that is in front of the Ancient Section of the Guarnerian Library There is a lot of demand for knowledge of the heritage that we Sandanielese preserve So we want to use new spaces to offer guided tours in an environment that can tell the story of the Guarneriana that in rotation can have an exhibition of some cinquecentina or a codex as so many important libraries in Italy and Europe do make spaces available to enhance Sandanielese culture in general.” Expressing opposition to the mayor’s proposal are several citizens represented by the Civic Guarnerian Committee formed with the aim of preventing the separation of the ancient and modern collections said that “the Modern Section and the Ancient Section complement each other The idea of moving the Library-Modern Section to a suburban street I think is a bad idea in the sense that it would deprive the historic center of its cultural engine And then we asked ourselves many things: who will manage the Old Library Who will be entrusted with that precious heritage that the community has preserved so many years?” The Committee also wrote a letter to the mayor expressing concern for the Guarneriana: “what your project seems to want to accomplish,” the text reads “is the ’museification’ of the Ancient Section of the Guarneriana with codices displayed on the bulletin board: a library made visible rather than consultable with a ’valorization’ that does not pass through study and scientific research in an economicist conception of the library where everything that does not make cash is of no use where the passage of the tourist is the only goal to be achieved The library and archival heritage cannot be ’museified’ because its main function that neglects to take into account the essential elements for the preservation of a unique heritage The Guarneriana’s book collection contains a wide range of organic materials all substances that by their nature undergo continuous and inevitable aging processes and ultraviolet) accelerate the chemical decomposition of organic materials: light or browning of papers and parchments; it causes discoloration of media and colors and alteration of the legibility and appearance of documents And the damage caused by light is irreversible.” Concerns also relate to the management of the Antica and the location of the Moderna: “Handing over the enhancement of the Guarneriana’s patrimony to a third party entity means de facto (if not de jure) ceding ownership of all choices concerning that patrimony the voice of the citizens of San Daniele will be only one among many: for decisions that the community does not agree with the citizens will no longer have any means to make their voices strongly heard not even the weapon of the referendum anymore the removal of a portion of the Guarneriana from the heart of the city (of that portion of the library which offers services to all of your fellow citizens and which together offers the indispensable support for knowledge and scientific research on the heritage of the Old to replace it with services for the use of tourists) will surely have a lasting impact on the community that collected the necessary signatures in the summer for an advisory referendum asking to keep the two sections together 24 (The two questions read: “Do you want both Sections of the Guarneriana Library (Ancient Section and Modern Section) to remain under direct and unified management to the Municipality of San Daniele del Friuli on behalf of the citizens?” and “Do you want the Modern Section of the Guarneriana Library to remain in its current location in the historic center on Via Roma at number 10?”) with even unedifying episodes (the tearing down of election posters) but the 50%+1 quorum was not reached: only 30.21% of eligible voters (thus only 1 in 3 citizens: 2,343 in total) went to vote with over 95% for the first question and 91% for the second The separation project therefore will probably go ahead “Last night,” Mayor Valent commented yesterday but I would like to say from the very beginning after the referendum was called precisely for an objective analysis of the results I had prepared a grid with the different voting thresholds for as unemotional an evaluation as possible indicating to the majority councilors what the politically relevant numbers would be Numbers not reached by the result of this consultation [...] if the Committee will be able to free itself from the opposition’s instrumentalization and will be able to confront us by leaving aside preconceptions and abandoning those war horses that have nothing to do with our vision (privatization in primis) it will be possible to sit at a table and improve what we are calmly doing.” For Roberta Osso of the Civic Guarnerian Committee it is equally a positive result: “it is still a success for a library all the more so considering that the mayor in the 2018 local elections had been elected with 1,591 votes Our request was simply to be able to express the opinion of the citizens.” Pictured: the Guarneriana Library in San Daniele del Friuli is an occasion to relax and socialise with friends tasting local delicacies and sipping excellent wine The aperitivo tradition is particularly rooted in Friuli-Venezia Giulia where happy hour is experienced as a true ritual the custom of stopping by the tavern for a tajùt – a glass of wine normally accompanied by some finger food – is a classic way to kick off the evening Prosciutto di San Daniele stands out as one of the most popular delicacies which can transform any aperitivo into a taste sensation When pairing wine with Prosciutto di San Daniele choosing between red and white can seem difficult the key to a successful pairing is finding a wine that can balance and bring out the aromas and persistence of San Daniele PDO goes well with well-rounded white wines with a low salt content Prosciutto di San Daniele and a glass of wine Prosciutto di San Daniele is one of Italy’s gastronomic delicacies and offers a unique sensory experience characterised by a sweetness and melt-in-the-mouth sensation that dominate the palate a pairing with a Metodo Classico sparkling wine proves to be an excellent choice Friuli-Venezia Giulia boasts a rich wine-making tradition and wide range of wines and grape varieties to choose from This variety allows you to try numerous pairings but it is interesting how the region’s wine-making tradition developed alongside its gastronomic one food and wine ensures that a lot of the suggested combinations work very well together creating an authentic and delicious experience it would be remiss not to mention Ribolla Gialla and Sauvignonasse offers an interesting contrast to the softness of San Daniele PDO striking a perfect balance between acidity and sweetness is a well-structured wine to try in a Prosciutto di San Daniele pairing Characterised by an enticing aroma and good complexity it has notes ranging from light fruit to sweet almond This wine blends seamlessly with Prosciutto di San Daniele offering a rich and harmonious taste experience Italy’s north-eastern jewel boasts Roman riches rolling vineyard landscapes – and none of the crowds Comfortably tucked away in Italy’s north-eastern corner, bordering Austria to the north and Slovenia to the east Friuli-Venezia Giulia is all too often forgotten in favour of its neighbouring region Yet venture here and you’ll discover an amalgamation of cultures and landscapes that make this unlike anywhere else in Italy This is a place of magnificent Roman riches karst terrain and rolling vineyard landscapes The Romans were quick to acknowledge the region’s strategic location at the crossroads of East and West building one of the Empire’s foremost outposts at Aquileia The town’s Basilica harbours exquisite Roman finds not least an early Christian mosaic floor that is the largest – and oldest – surviving example of its kind in the Western world Beautiful Udine served as one of the Venetian Republic’s most important cities many of its porticoed loggias and elegant palazzi bear the image of the winged lion of St Mark – the symbol of the Republic and Udine is dubbed the ‘Città del Tiepolo’ for its spectacular Rococo fresco cycles by the 18th-century painter Giovanni Battista Tiepolo which are among the artist’s most significant Regional capital Trieste was the Austro-Hungarian Empire’s first port city and once imported tonnes of coffee to serve Vienna’s cafés (even today It became a city of grand boulevards and elegant Neoclassical cafés intellectuals and artists gathered to exchange ideas and a distinctly Central European feel still pervades its streets today Spend a few days exploring the region and you’ll soon discover a cuisine that is as varied as its cultural offerings with rich culinary traditions marrying Italian The region’s topography is no less diverse The limestone karst plateau stretches into Slovenia dotted with secluded beaches and offering no shortage of trekking opportunities To the north are the jagged Dolomites as well as the Carnic and Julian Alps while the central plains run down to the Adriatic where thatched fishermen’s dwellings dot lagoons that serve as important wintering grounds for birds This elegant port city on the Adriatic is an architectural delight with Neoclassical buildings lining grand boulevards that spill into large piazzas such as the magnificent Unità d’Italia Take a stroll along the Canal Grande in the Borgo Teresiano named after Empress Maria Theresa of Austria Climb up to the Castello di San Giusto for a bird’s eye view of Trieste and beyond Its historical core is laced with cobbled streets and Venetian palazzos and churches many embellished with beautiful frescoes by Tiepolo Head to the Gallerie del Tiepolo to take it all in This is a vibrant student town with a laid-back vibe and restaurants serving traditional specialities such as frico The capital of the first Lombard duchy in Italy this beautifully preserved medieval town has a dramatic location on a clifftop above the gushing waters of the Natisone River Wander across the Ponte del Diavolo (Devil’s Bridge) a reconstruction of the 15th-century original The delightful little town of San Daniele del Friuli produces some of Italy’s finest prosciutto Visit one of the town’s prosciuttifici (ham manufacturers) to learn more about how these guitar-shaped hunks of meat are salted and cured before sitting back for aperitivo – the prosciutto goes down all too well with a glass of white wine an island restaurant serving exquisite fresh fish and seafood Spend the afternoon at the World Heritage site of Aquileia where the vast basilica is the highlight of any visit adorned with beautiful 12th-century frescoes the town of Gorizia has an enduringly Central European flavour Its 11th-century castello is the city’s main sight; once you’ve taken that in enjoy a stroll through the streets before making for the rolling hills of the wine-producing Collio region where you can sample some premium white wines at the family-run vineyards scattering the area Read next: The Good to Go list 2025 Occupying Friuli’s thin fold of land that stretches into Slovenia the rugged limestone plateau known as the Karst offers plenty of hikes along scenic paths The coastal Rilke Trail (2.6km) is the most famous snaking along the cliffside from the Castello di Duino to the sleepy little marina of Sistiana The panoramic FVG3 Pedemontana cycling route connects Pordenone in the west to Gorizia in the east offering keen cyclists a great way to explore on two wheels Picturesque villages and vineyards dot the route making it all too easy to refuel with hearty fare washed down with local wine The route runs 182km through largely flat terrain making it perfect for multi-day escapes or ticking off a section on a day ride You could spend a good while standing in Udine’s main square admiring its exquisite Venetian architecture The 15th-century Palazzo del Comune is even modelled on Venice’s Palazzo Ducale while its clocktower echoes the one found on St Mark’s Square – note the Venetian lion that adorns the façade There’s no better place to enjoy an al fresco lunch than the the picturesque waterside town of Muggia An important Venetian outpost for over 300 years its annual Carnevale di Muggia in August sees intricate floats paraded through the city Hop in a canoe and glide the canals of Laguna di Marano The lake is dotted with casoni – fishermen’s dwellings made from mud and reeds refuel on fresh seafood at the Bilancia di Bepi – its fish are caught using a huge lift net in the lagoon Step into the Basilica of Aquileia and you’ll be struck by the beauty of its 4th-century mosaic floor It is thought to be the oldest surviving in the Western Christian world occupying an incredible 760 sqm of the nave It was commissioned by Bishop Theodore under the rule of Emperor Constantine images and representations of the story of Jonah only to be rediscovered at the turn of the 20th century This tiny chapel dates from the 8th century and is a remarkable example of Lombard architecture including six wonderfully preserved female figures (thought to be saints) The Karst’s main attraction is this vast underground cave that is rich in stalagmite and stalactite formations steps and platforms lead you through the cavernous space A first-time guide to the Julian Alps, Slovenia A first-time guide to Finistère, France A first-time guide to Luxembourg City Sign up to our newsletter for free with the Wanderlust Club Welcome to packagingeurope.com. This site uses cookies. Read our policy and laminated rigid films for the food and packaging industry It created a pan-European leader in the rigid and flexible plastics film and packaging market and a one-stop-shop offering of products and services from tooling and concept design to product specification AMB’s chief executive Bruno Marin commented about the business and the plans for future growth: “We started to see the results of the companies’ synergies last September with a real improvement in purchasing,” said Marin “Recycling is critical to our combined efforts and we also deliver some semi-finished goods to TDX in the UK Best practices started this January and we have learned a lot from each other.” Marin explained that TDX (Europe) met the budget for last year and this year the two companies are enjoying a strong exchange of ideas “TDX brought their significant tooling and design capability to the table as we were typically using agents or distributors Marin points to a change in the way customers are doing business AMB SpA was traditionally into extrusion technology and cost-efficiency customer conversation was more about thinner films and downgauging The merged entities have four sites across Europe plus a network of distribution warehouses and a combined turnover in excess of €150 million ($164m) is to retain the TDX name for tooling with AMB UK the name for the extrusion part of the business Although predominantly selling film into the thermoforming market in the past with good sales into the Baltics and Scandinavia later this month TDX’s plant is set to install a new 10,000-tonne machine to service the form-fill-seal (FFS) market “There’s a shift in the UK from PVC to PET and we can also ship volumes from Italy.” The company has invested £3.5 million ($4.3m) in a new line in Newcastle and €7m ($7.6m) in its Amaro site in Italy where the factory houses a large extrusion line along with strong logistics and slitting capabilities but he doesn’t rule out further acquisitions “We are looking at Iberia and southern France but there is no supermarket of answers out there and the US is interesting for us,” he explained “It will probably be a similar business to us Thermoforming is already a decent market for us so it’ll likely be in the flexibles arena.” When it comes to the circular economy and recycling Marin is already happy with what his company is doing in this regard and he calls rigid packaging a winning choice in that respect “We recycle about 13 million bottles a day between our two sites in Italy,” he stated and it’s all about the technology and the cleaning process we are seeing a leveraging of mono-materials.” He added that Italy collects post-consumer trays demand for post-consumer flake was likely to become so high that it will present challenges “Italy is considering reverse vending to increase the quantity and quality of material although the quality of bottle-to-bottle pellets is already improving and companies are willing to pay a premium,” Marin noted adding: “A lot of companies in the UK are claiming 100 % rPET.” AMB’s capacity for films of up to nine layers enables the company to run structures that are extremely thin and can be “disassembled easily” He pointed to the small volumes currently for mono-materials and biomaterials such as PLA and Ecovio which is increasingly taken for granted these days,” he said “Polyester can easily have several lives and it’s not a problem if the material goes milky after a few cycles Having celebrated its fiftieth anniversary last year AMB SpA is now looking at a future that sees it become a pan-European supplier with a US footprint and a targeted turnover of €200m ($218m) by 2021 “We will leverage design and prototyping to become a real end-to-end supplier,” he predicted “And we feel the responsibility of running a sustainable business Our dairy partners are moving away from PS which is the next big transition to PET after PVC AMB also uses water-based inks in the production of its flexible packaging it took the company a couple of years to develop the necessary technology but it has since reduced the company’s carbon footprint “It’s more expensive but we’re on the verge of a second investment in printing presses,” he confirmed “We supply a lot of base web for skin packaging on fish and meat and skin packaging volumes are still much lower than modified-atmosphere packaging.” Marin added: “Skin packaging is great for fish and meat but less appropriate for small products.” “We are indirect suppliers to the pet food industry,” he said “This is an extremely advanced sector with high levels of print quality and soft-touch finishes that you don’t see so much in human-food applications There is so much technology behind the scenes and people always want to see what’s new.” “Digital printing has width and quantity limits so although it’s good for small quantities during a tour of the San Daniele del Friuli plant About 40km away is the company’s newer plant in Amaro which specialises in cast film and slitting about 20% of output goes to thermoformers while the rest is sold to food producers “We produce 500 to 600 pallets a day here,” explained Vacchiano “Our finished product warehouse was previously a retailer’s warehouse hence the 25,000 Euro pallets on shelves.” The factory’s newest Bandera extrusion line produces three tonnes an hour while additional equipment from J Kampf slits the films The bigger rolls are produced on the larger machines and go to thermoformers “We output about 200 tonnes a day across our entire production here and all under Lean Management principles,” said Vacchiano “Our staff are all trained in the principles We say that whoever produces the best and most efficient gets free pizza forever!” One key aspect of the newer factory has been its ability to reduce energy costs It utilises about 1 gigawatt of solar power while the new Bandera lines are extremely energy-efficient “It probably takes about 0.8kW of energy to produce PET at San Daniele del Friuli but about 0.6kW here in Amaro.” As a producer of high-barrier materials for packaging and preserving food AMB is playing a crucial role during the international shutdown caused by the coronavirus The company’s films allow the food industry to meet high levels of demand by keeping food on the shelves longer Chief operating officer Giles Peacock said: “In recent weeks a large number of our customers have contacted us looking for reassurance because they need AMB to carry on manufacturing right now The orders are rapidly increasing and we have to show to our customers that we are ready to face this difficult moment without any ‘fragility’ we set up a supervisory group to deal with the situation whose focus has been the management of customer concern and the implementation of emergency risk policies through the business.” The company serves customers from four facilities Site powered by Webvision Cloud Home » Press & News » News » ‘Aria di Festa’: June 2021 event cancelled In view of the current situation linked to the ongoing pandemic the 2021 edition of ‘Aria di Festa’ planned for the end of June has been cancelled the traditional event dedicated to the homonymous Prosciutto The persistence of the current circumstances with the ongoing pandemic makes it inadvisable to hold an event with such high attendance as the ‘Aria di Festa’ in just over a month and a half: therefore prudence and common sense have led to the cancellation of the ‘Aria di Festa’ 2021 edition in June This was the decision taken by the Board of Directors of the Prosciutto di San Daniele Consortium in strict agreement with the city of San Daniele in order to keep the event alive in the memory of guests and enthusiasts alike the Consortium and the Municipality are working together with the event’s other partners to organise some activities related to the tradition of the ‘Aria di Festa’ within the time frame of this summer There are plans to organise a specific weekend dedicated to promoting the City and its prosciutto only visits to the production plants and educational tasting courses with limited numbers can be planned we may be able to also proceed with the organisation of a more ‘open’ event The initiative will also be accompanied by activities to promote the event on a long-term basis with incoming presences reserved to journalists influencers and tour operators to present some of the main aspects of the event All activities – if carried out in public – will of course be planned with the relevant security protocols and reservation systems for users Despite the persistence of the uncertainties dictated by the pandemic work continues in San Daniele to cover the promotional activities of 2021 with the hope of being able to meet again for an occasion of celebration and conviviality which will bring everyone back to the normal and natural flow of life The celebration of prosciutto at San Daniele ‘Aria di Festa’ has been celebrating the deep connection that unites Prosciutto di San Daniele and its territory of origin The historical event dedicated to Prosciutto di San Daniele PDO animates the homonymous town in the heart of Friuli-Venezia Giulia for four full days bars and prosciutto factories open to visitors transform the Friuli village into a food and wine trail to discover Prosciutto di San Daniele PDO with the aim of making people experience first-hand the deep link between this Italian excellence and the territory in which it is produced and offer them a unique and 360-degree sensory experience On the occasion of the traditional inauguration ceremony in the historical centre an exceptional godmother opens the event with the famous cut of the first slice of prosciutto to kick off four days packed with events dedicated to gastronomy music and the territory of origin of prosciutto numerous itineraries are planned to provide in-depth knowledge of the territory and landscape from an environmental and cultural point of view accompanying visitors on their discovery of the historical centre and treasures of San Daniele such as the old Guarneriana library The scenic vocation of the hilly Friuli territory has allowed naturalistic-environmental excursions and numerous experiences to be planned during the last editions the discovery while canyoning of the Val d’Arzino springs and carriage tours The positive combination of ham and regional wines has always been strong taking advantage of the significant influx of guests who take part in the ‘Aria di Festa’ event and who come as well as from all over the regional territory from other areas of Italy as well as from Austria and Slovenia ‘Aria di Festa’ has always been a good time to convey content and information on the main regional wine and food delights as well as on San Daniele PDO numerous courses and workshops were organised which teach how to enhance the properties of San Daniele and enjoy the magic of its combinations to the fullest Every year there are numerous cooking shows which the public can attend free of charge ‘Aria di Festa’ hosted some important chefs gastronomic and entertainment offer is always enriched by the open prosciutto factories which have organised guided visits to the production sites tastings and menus dedicated to Prosciutto di San Daniele and other typical regional products The Master prosciutto makers of San Daniele answer questions by accompanying the guests whilst telling them and showing them how much care and passion it takes to create a quality product In the streets and squares of the historical centre and in the Castle Park the gastronomic stands have always been set up in collaboration with local operators and producers the programme has been expanded during the four days of the event by the presence of cultural events Archie Ryan has won the Coppa Citta Di San Daniele The Irishman of the Team Jumbo Visma Development Team crossed the line with teammate Tijmen Graat fifteen seconds ahead of Darren van Bekkum It was Ryan's last race in yellow and black as he turns professional with EF Education Easypost which started and finished in San Daniele del Friuli the peloton caught the leaders at the start of the final Ryan and Graat attacked and rode together to the line the reverse order of the Eurode Omloop a few weeks ago The guys came up with their own plan and executed it perfectly I'm very proud that we could finish this Italian double so well.” Ryan had narrowly missed victory in the U23 version of the Tour of Lombardy Wagner: "Archie said goodbye to the team today with a beautiful win He has had a lot of tough times over the last four years but has always come back strong To end his time with us like this says enough about his fighting spirit.” To finish it off like that makes me feel good To be on the podium with my teammates is wonderful.” For Ryan it was the third win of the season It was the tenth UCI victory in 2023 for the Jumbo-Visma Development Team Its birhtplace is in Friuli-Venezia Giulia and it reaches all the tables in Italy :  Prosciutto di San Daniele is an excellence of Made in Italy and you can taste in any Region It is indeed well known and appreciated  also abroad: its unique taste makes it one of the most loved products with an Italian brand worldwide.  You can find Prosciutto di San Daniele in the main retail stores It has a dedicated corner in the “San Daniele” store inside the Fico Eataly World Park in Bologna and you can find it in its stores The taste of San Daniele DOP often  “travels” across Italy. The event Aria di San Daniele involves all the Peninsula from North to South and it is a format designed to allow anyone to get to know its features and its unmistakable taste  The physical outlests are complemented by those online: buying San Daniele DOP has never been so easy If you want to buy directly from the producer you can choose the prosciutto factory you prefer and complete the purchase in a few clicks All the producers of San Daniele DOP are in the town of  San Daniele del Friuli many of them retail and some are online with a dedicated shop you just  need to browse the shops online and put  San Daniele DOP in your cart if you have the chance to visit  San Daniele del Friuli your best option for sure is to take advantage of this trip to discover the prosciutto factories – many of them open their doors for guided tours – get to know all the steps of the production cycle learn the craft directly from the master prosciutto makers who  continue to carry out in a traditional way all the most delicate steps How can you recognize the true San Daniele DOP starting from the moment of the purchase  there are some things the consumer can do Every tray of cold cuts has indeed a  Qr Code: simply frame it  to get all the information on the  supply chain traceability and find out all the details of its production cycle From its totally Italian origin to the length of the aging This way you are sure to put on your plate a healthy product that is also authentic and checked at each stage of the production Home » Press & News » Comunicati » LAB: Prosciutto di San Daniele has arrived in the metaverse LAB is the Consorzio del Prosciutto di San Daniele’s new online portal which acting as a digital laboratory and multimedia content holder allows users to explore the world of Prosciutto di San Daniele PDO by totally immersing them in the metaverse The metaverse stems from the desire to innovate and revolutionise how we describe the production process of San Daniele PDO combining the traditional know-how behind the processing of the pork legs with the most advanced technology The aim of the Consortium’s space is to express the values of excellence and sustainability by describing the production process of San Daniele PDO in a virtual setting that faithfully reproduces some parts of a prosciuttificio (prosciutto factory) letting users experience the brand in a totally new interact with the surrounding environment and access a series of videos and slides illustrating the various stages of production of Prosciutto di San Daniele PDO The portal will be constantly populated with new content and the space created in the metaverse will be continuously updated with new areas ready to be explored: very soon it will be possible to visit a reconstruction of “Vento” (Wind) the immersive multi-sensory installation that the Consortium presented at the last edition of the “Fuorisalone” (fringe event) during the road shows organised by the Consortium it will be possible to experience the metaverse through a virtual reality headset The metaverse is the result of the joint work between the Consorzio del Prosciutto di San Daniele and TechStar a Friulian company founded in 2021 that develops solutions and projects based on augmented reality and artificial intelligence technologies to offer business support services in different industries the Consortium is reaffirming its willingness to engage in practical dialogue with the young companies in the region LAB can be found at https://lab.prosciuttosandaniele.it/ The long-standing festival “Aria di Festa” which for over 35 years has been the opportunity to celebrate Prosciutto di San Daniele in its hometown with a full calendar of events After the forced stop of the past two years due to the pandemic in 2022 the event is back in San Daniele del Friuli with an even richer format the main characters will be all the excellent food and wine products of the Region Hence the name: Aria di Friuli Venezia Giulia Close to the  unmissable San Daniele DOP visitors will be able to find – and obviously taste – other delicacies characteristic of the territory the white wines and the products under the brand name “Io sono FVG” (I am FVG) the brand that proves the sustainability of the regional businesses and of their supply chains and it also grants the origin of the agri-food products This will allow tourists and visitors to enjoy an even richer program cultural and entertainment events and show cooking events All the Friulian territory will be promoted: visitors will be able to get to know the features that make this region in order to overcome the limitations imposed by the measures to handle the pandemic and avoid the overlap of the event with other promotional events organized by the Consorteum Aria di Friuli Venezia Giulia will reaffirm the strong link that connects the Friualian DOP with its territory and will boost important synergies between the regional touristic and food and wine sectors Aria di Friuli Venezia Giulia stands alongside other promotional events that are underway, promoted by the Consorteum of Prosciutto di San Daniele. Notably the tour Aria di San Daniele started in March to carry a “taste” of  San Daniele also to the rest of the country Would you like your brunch to be unforgettable After the cancellation of the 2020 edition a new stop to the festival dedicated to San Daniele Prosciutto with a preview being considered for the… Italians celebrate important dates with food Inspiration on what to dine on during holidays and feast days And well, we are telling you every day how to recognize a true and genuine Prosciutto di San Daniele Dop. But come to think of it, we have considered that every language comes to life starting from the knowledge of  the words that are used So: we need to start from the vocabulary the glossary, because we realized that to describe a real Prosciutto di San Daniele Dop (which is made purely and simply in San Daniele del Friuli) it takes precision and love, also for the words.  This small glossary is for all of you to graduate at the San Daniele university  and officially establish the fact that you are a real expert on one of the spearheads of Made in Italy. Our journey into the words that gravitate around our prosciutto crudo starts therefore today a condensed lecture about our universe.  Aria di festa means festive atmosphere and it is the name of our festival, that is everything about San Daniele Dop.  For  three days, at the end of May in the city of San Daniele there is a blaze of prosciutto slices of celebrity guests from the food world and the  showbiz of our territory.  Since 1985 Aria di Festa is the Festival (with a capital F) of Prosciutto di  San Daniele. Despite a 2020 in which we had to stop (and we hope it’s the first and last year), we’ll come back soon What would our prosciutto be without that beautiful breeze that kisses San Daniee del Friuli? It is simple, it wouldn’t be a San Daniel Dop Here in fact the cold winds that come from the Carnic Alps meet the warmer air that comes from the Adriatic Sea making our prosciutto a masterpiece.  A Prosciutto is a San Daniele only if it has the brand! Only the prosciutti that pass very strict tests are are certified and fire-branded with the San Daniele brand, which includes the producer’s identification code and guarantees the product quality The branding is therefore the last step before a true Prosciutto di San Daniele can get to your homes The Consorteum was born in 1961 and its creation is characterised by the innovative thinking of a small group of promoters who aimed at the trademark registration and recognition The Consortium deals with the promotion of San Daniele and the protection of the product quality trademark. All the 31 prosciutto manufacturing companies in San Daniele are members of the Consorteum.  from the moment the pig thigh arrives in our ham factories to when it reaches your tables The latest update of the Product specification is the best proof of how pivotal checks are for us.  What does Dop mean? Dop means Protected designation of origin. It is a trademark with legal protection given by the European Union to all foodstuffs whose features are highly dependent on the territory where they are made And we are  well  aware that  our prosciutto can be made only in San Daniele del Friuli!  Either we do things right or we don’t do it at all In which hands do we put our wonderful pork thighs In very experienced hands. Our master prosciutto makers know how to do that thanks to a working method which has been passed down for decades And judgin by your enthusiastic answer in tasting a slice of our prosciutto, they really know it well!  Fat is an essential part of our prosciutto crudo. Don’t remove it, it’s that something extra that gives our prosciutto its very special and unique flavor And then remember that, speaking of nutriction facts Prosciutto di San Daniele provides the right amount of saturated and unsaturated fat necessary for energy requirement.  The small hip is a very specifc part on the thigh of our prosciutto. It corresponds to that part of the hip bone that is visible  in the area of the whole ham not covered by the rind.  We care about our history. We come from that beautiful gem called Friuli- Venezia Giulia Thanks to a product that can be made ony in our land, we became a real spearhead of Made in Italy San Daniele is world renowned due to the fact that it comes from the land which produces most foodstuffs with a designation: Italy.  Rule number one: maturing must take place strictly in the municipal area of San Daniele del Friuli and must last at least untile the thirteenth month from the beginning of the process (under optimal temperature, humidity and ventilation conditions) Rule number two: you can have it soon.  How many times have we told you about the very special microclimate of San Daniele del Friuli? Many times, we know. But it is always worth repeating that our Prosciutto crudo can only be made here the morainic lands are all key factors in achieving our jewel.  Yup, because our dear prosciutto crudo is first of all the result of master prosciutto makers’ experienced hands of pigs that were bred in compliance with all standards of cellars where meat is matured as it was once Natural because it is made only with Italian pork meat, sea salt and San Daniele air. It is free from additives and preservatives, nourishing and easily digestible.  Never let it be said that Prosciutto di San Daniele makes you gain weight or worse On the contrary, it is one of the most nutritionally complete foods! Very easily digestible, suitable to any kind of diet, it is also an excellent source of high-quality proteins B1 and B2- and minerals, such as iron, phosphorous, magnesium and many more. You have no excuse!  If the Prosciutto di San Daniele you wrapped on a breadstick is out of this world When we decided to make our Prosciutto di San Daniele available also pre-sliced in  our trays, we tought of you.  You can bring it with you at all times in the evening, when you come home from work ready and fragrant. It seems that, judging by the trust you give us the thing has been pretty well appreciated: 21,2 million trays of pre-sliced ham were bought last year What catches your eye when you see a true San Daniele Dop? Well, it’s the guitar shape, which is indeed given by the pressing In short: the prosciutti are pressed so that by squeezing the porkt thigh the salt can enter deeply.  The processing of a San Daniele Dop is meticulous, accurate with attention to every detail From the pig feed to the preliminary preparations from the maturing stage to the checks up to the branding.  Every step of this process id under our magnifying glass At the heart of our universe there is him His Majesty The Pig: Italian Large White Landrace and Duroc, born, bred and slaughtered in a production area of ten Italian regions in the Center-North( Friuli- Venezia Giulia,Veneto, Lombardy, Piedmont An extensive research on the allowed breeds has been carried out and all the rules are written in our Production specification.  Pull the smartphones out of your pockets frame the Qr code on the tray of pre-sliced Prosciutto di San Daniele In doing so you’ll have on hand all the information of that specific batch of prosciutto, origin (Italian), maturing (and its site), ingredients weight. It is simple, safe and fast.  What would Prosciutto be without a proper rind? It simply wouldn’t be a San Daniele The rind is the outer layer of the pig and it covers all the pig’s thigh but the cut part At the end of the maturing process it is hard and compact, providing a natural protection for the meat.  And after all these efforts, even San Daniele needs a well-earned rest. This takes place in rooms with quite high humidity up to about the fourth month since it all started. This way salt can get deep into the thigh, spreading within evenly.  If you love prosciutto with very little fat, this is the part you should aim at. You must know that the staple the leanest part, firmer and stronger in flavor, is the part that best suits you!  Can you smell this delicious smell One thing is for sure: the flavour of San Daniele is very delicate. It becomes stronger through the maturing stage. If you have a well trained nose, you will smell toasted hints like bread crust, dried fruit and barley malt.  Salt too has its leading role here but, what kind of salt? We choose only dry sea salt (mainly from Center-South Italy) which is sprinkled on and dries out the pork meat Thanks to the pressing afterwards it gets deep into the thigh giving the meat that typical distinctive flavor.  with the river Tagliamento (famous worldwide for its natural bed, never altered by man) in the background.  Right, maybe a whole San Daniele Dop won’t fit in your fridge…but you needn’t worry: we thought of the solution that suits you: the sections of prosciutto. They are handy to storage in your fridge, always on hand for cutting with an intoxicating smell. You can even order them online and you relax while you wait for the delivery to your home.  Easy, they are those tiny white dots you might have spotted on our prosciutto. They are small calcifications of aminoacids, completely flavorless. You shoud be aware that when you see these tiny white diamonds on the prosciutto slice you needen’t worry On the contrary, you have  proof that the prosciutto is fully aged They are a classic of Italian cuisine made with Prosciutto di San Daniele, perfect for any occasion A little prosciutto crudo, cream step by step? Well, here we are to explain!  Our river. It has avery peculiar waterway (think about it, there’s only one in Europe with a natural bed, never altered by man) to the point that it was suggested as UNESCO heritage Tagliamento is one of our hearts, it is a river that gives  quite  a decisive contribution to the taste of our prosciutto crudo.  We’re almost at the end. It is funny that the umpteenth and almost last letter is a unique feature of San Daniele Dop Yes, we’re talking about the trotter, that is the final  part of the thigh, essential for an ideal  maturing thanks to its important draining feature.  It cannot be repeated often enough San Daniele is what it is because of its oneness. There are lots of factors that make it recognizable among thousands. There are lots of features that set it apart from any other Not by chance, it is one of the spearheads of Made in Italy.  You can find our prosciutto in various forms The Consorzio del Prosciutto di San Daniele and the City of San Daniele of Friuli announce the 37th edition of Aria di Festa After stopping in 2020 and 2021 and after last year’s Aria di Friuli Venezia Giulia formula the food and wine festival returns to its traditional location from 30 June to 3 July 2023 will take to the streets o with events to celebrate the deep bond that unites Prosciutto di San Daniele with its origin Aria di Festa is presented as a transversal event The 2023 edition will be enhanced by numerous activities dedicated to the promotion of Prosciutto di San Daniele master classes and sensory workshops dedicated to Prosciutto di San Daniele The ham factories will open the doors to their production plants Guided tours will be offered to discover the processing of San Daniele DOP There will be no shortage of gastronomic proposals to enrich the offer during the four days of celebration The historic centre will be populated by food and wine stands offering Prosciutto di San Daniele in combination with cheese and bread as well as numerous dishes featuring the Friulian ham.  which for its 45th anniversary returns to its birthplace The festival dedicated to emerging European artists in the field of world music is part of the event that represents an important container of various excellences The guests of this edition will follow the trace of continuity with the great tradition of the festival and with the most recent musical history A programme that opens the door to the highest international professionals in the great world of world music and meetings in the  townhall  will project the town into a new international perspective: Folkest is in fact one of the founders of the new European platform UpBeat to promote encounters between international artists and operators The event dedicated to San Daniele DOP will also be an opportunity to discover the historical and artistic beauties Not only the Guarneriana Library but also guided tours of the city and the surrounding area The Aria di Festa 2023 programme will also include events dedicated to other regional excellences Friuli-Venezia Giulia wines and conviviality.  Aria di Festa 2023 is organized by the Consorzio del Prosciutto di San Daniele together with the Municipality of San Daniele and the local pro loco The event is in collaboration with San Daniele exhibitors and traders The official dates of the prosciutto festival How many companies were born (or have set down firm roots here) to  shape a diamond (which is anything but unpolished) Today we are going to introduce you to the world of producers and these thirty-one work daily to grant a healthy and natural product of the territory and of the rules of the  Production guidelines It must be said: there is a variety of things that contribute to define the reason why a prosciutto di San Daniele Dop producer is one San Daniele is created by the capable hands of few prosciutto masters.Through a safeguarded and handed down process producers turn meat and salt into a masterpiece of taste and delicacy San Daniele has in its Dna  a one-of-a-kind craftmanship nature witnessed also from the steps of the production process the smearing and  the piercing of the meat are strictly handmade.  And they are carried on almost family-style from generation to generation The passion all producers put into it is the symbol of a product that comes from man and is meant for man totally subsidiary in the production process the person who  tastes the prosciutto is in the first place Another one of our cornerstones is the transparency in the way San Daniele is produced The opportunity to visit the production facilities to get very easily answers to one’s doubts the amount of  information given about how prosciutto is made and brought to you are the best evidence of how much producers believe in what they do The care in the processing of San Daniele and the ways all this is reported prove the will to be clear about everything that concerns it.  San Daniele wouldn’t exist without you This is why transparency and relationships with people are  at the center of our attention Making a product that travels worldwide means first of all being responsible.The absoulte precision with which controls are carried out compliance with the Italian and European regulations traceability and guideline  updates are all aspects on which all producers are adamant and these are an unavoidable aspect of how they feel the product should be like It is something that becomes such starting with how it is produced You are not a San Daniele Dop producer if all this isn’t followed to the letter Where is it possible to buy retail or online By clicking on this link you will be able to find all  – but just all – the prosciutto factories that produce the one and only San Daniele Dop At the bottom of the same page you will moreover find three important links that will be very useful to plan your visit and tasting in our hamlet among the hills of  hillside Friuli or to buy online from one of our producers Everyone knows that to get an excellent product nothing can be left to chance Behind every Prosciutto di San Daniele Dop there are long months of work and a wealth of knowledge that is the result of centuries-old tradition and this is renewed every time a pork thigh comes to our town So let’s start discovering  the manufacturing process  that leads to the creation of Friulian prosciutto crudo Dop A preliminary remark is in order: Prosciutto di San Daniele is made only with pigs that were born in the ten regions stated in the Product Specification the document that strictly governs every processing step each chilled thigh arrives in the prosciutto factories of San Daniele Here our specialist operators select the single pieces for the processing Every thigh must meet a minimum standard weight of 12,5 kg and must not exceed 17,5 kg and have a constant balance between lean tissue and fat layer If it doesn’t meet these requirements it is stamped with the date of the day the prosciutto processing began This stamp adds up to those that are already imprintend on the rind and the identification code of the breeding farm the month the pig was born and the identification code of the slaughterhouse.  Once  they get past the first screening the thighs are put in a cold room so they can all reach the same temperature The salting is the second step of the process The selected thighs are dry-cured with sea salt from the center-south of Italy After that they are laid in this state to rest for a number of days equivalent to their weight the prosciutto starts giving off its moisture and dehydrating as it allows the salt to penetrate inside the meat And it is here that little by little the unmistakable taste of San Daniele Dop starts to unfold the thighs are delicately massaged and put into frames with a temperature between +4 °C and +6 °C also thanks to a dampness between 70 and 80% This is the time to further take care of the thighs trimming them and removing the excess meat Now they are ready for the next processing steps which will turn them into one-of-a-kind prosciutti Italian Serie A club Udinese has further extended its sleeve sponsorship deal with food products manufacturer Consorzio del Prosciutto di San Daniele ©2025 SBG Companies Limited or its affiliated companies Italy (AP) — Jan Tratnik earned his first stage victory in a Grand Tour by winning the 16th leg of the Giro d’Italia on Tuesday and João Almeida held onto the pink jersey a Slovenian rider with the Bahrain–McLaren team beat Ben O’Connor by seven seconds at the end of the hilly 229-kilometer (142-mile) route from Udine to San Daniele del Friuli Neither of them had ever won a stage in a Grand Tour and both entered the final stretch together with his arms outstretched and tears streaming down his face O’Connor thumped the handlebars in frustration “I attacked so far from the finish and the last climb was very hard,” the 30-year-old Tratnik said “We are close to the Slovenian border so today my brother and my girlfriend were here Five hundred meters from the finish I saw my girlfriend and I found some extra energy that allowed me to win.” All three were part of a large breakaway of 30 riders who escaped early in the stage on the first of six classified climbs Tratnik launched a decisive counterattack on the second of three finishing circuits over the Monte di Ragogna and appeared to be on his way to a solo attack before O’Connor caught up to him on the last ascent Almeida led the group of overall favorites and increased his lead slightly after attacking in the final two kilometers (1.2 miles) who rides for the Deceuninck-Quick Step team “Sometimes the best defense is to attack,” Almeida said “In the end I was feeling good and I attacked Colombian sprinter Fernando Gaviria withdrew from the race before the start of the stage after becoming the latest cyclist to test positive for the coronavirus Wednesday’s 17th stage is a mountainous 203-kilometer (126-mile) leg from Bassano del Grappo to Madonna di Campiglio The race was rescheduled from its usual May slot because of the coronavirus pandemic The Giro ends on Sunday with an individual time trial in Milan More AP sports: https://apnews.com/apf-sports and https://twitter.com/AP_Sports Stay secure and make sure you have the best reading experience possible by upgrading your browser SAN DANIELE DEL FRIULI, Italy, March 24, 2021 /PRNewswire/ -- LimaCorporate S.p.A., (Lima) leading global orthopedics manufacturer, and Hospital for Special Surgery (HSS) top-ranked in orthopedics for 11 consecutive years in the U.S. announce today the opening of the first provider-based design and 3D printing facility for custom complex joint replacement solutions Known as the ProMade PoC (Point of Care) Center FDA-regulated commercial facility is located at the HSS main campus in New York City and will create faster and more accessible care for U.S patients requiring personalized solutions for their orthopedic conditions and impact the advancement of these complex orthopedic solutions worldwide "This groundbreaking partnership continues our campaign to advance the musculoskeletal field for patients in and beyond HSS," said Louis A HSS experts developed the modern total knee replacement transforming the lives of millions of patients we hope to further accelerate critical musculoskeletal solutions by expanding our ecosystem and providing surgeons with best-in-class technology for their procedures." Patient-specific custom solutions, like those that will be designed and produced at the Promade PoC Center, are used for more complex procedures, and are digitally designed pre-operatively to ensure a match to the patient's anatomy. Using LimaCorporate's internationally recognized, patented, Trabecular Titanium technology patients will benefit from its proven biologic response in bone and its ability to be 3D printed in any shape and their custom implant will be designed and fabricated in the onsite center This design and manufacturing service will also be accessible to patients from other U.S The new facility realizes the companies' shared vision and will foster an even greater level of collaboration between HSS and LimaCorporate who have been working together on patient-specific custom solutions since 2016 patients will be provided with the best of HSS' expertise in clinical care and biomechanical engineering and LimaCorporate's advanced technology and design and 3D printing experience The increased daily interactions between LimaCorporate's ProMade engineers and HSS surgeons and engineers will enable both to draw on their collective intelligence and leverage their combined strengths to advance solutions to solve some of the world's most complex orthopedic cases "The Promade PoC Center opening marks the next stage of realizing our ultimate goal: to restore the emotion of motion by empowering surgeons to improve patient outcomes from joint replacement surgery," said LimaCorporate CEO Luigi Ferrari "We are no stranger to challenging the status quo and will continue to innovate our industry-leading solutions to answer real patient needs We look forward to sharing our expertise with HSS and furthering our commitment to advancing patient-centric care." "While the majority of joint replacement patients have a similar treatment pattern these custom 3D printed solutions will provide relief to complex patients who have often been living with joint problems for decades and expedite what was once an international production process," said Leonard Achan "With this new level of access to LimaCorporate's custom 3D printing we also hope to foster and accelerate innovation in complex orthopedic joint care with the potential to result in new products and solutions for patients across the U.S." HSS was one of the first hospitals to recognize the benefits of having engineering and manufacturing at the hospital Its world-renowned engineering team was formed in 1976. The benefit of day-to-day collaboration between surgeons and engineers has been proven by HSS with a track record of advancing both implants and techniques for orthopedics One of the largest advances is the design of the first Posterior Stabilized Knee by John N LimaCorporate has been at the forefront of 3D printing Having recognized the field's huge potential for orthopedic implants as 3D printing of Titanium was gathering momentum its early vision and continued investment has helped restore movement for hundreds of thousands of patients worldwide state-of-the-art facility further expands the company's global reach LimaCorporate is a global orthopedic company focused on digital innovation and tailored hardware Its pioneering technological solutions are developed to empower surgeons and to improve patient outcomes from joint replacement surgery Its primary focus is on providing reconstructive and custom-made orthopedic solutions to surgeons enabling them to improve the quality of life of patients by restoring the joy of movement the company operates directly in over 20 countries around the world. LimaCorporate offers products ranging from large joint revision and primary implants For additional information on the Company, please visit: limacorporate.com HSS is the world's leading academic medical center focused on musculoskeletal health At its core is Hospital for Special Surgery 1 in orthopedics (for the 11th consecutive year) News & World Report (2020-2021) and named a leader in pediatric orthopedics by U.S News & World Report "Best Children's Hospitals" list (2020-2021) HSS is ranked world #1 in orthopedics by Newsweek (2020-2021) the Hospital has the lowest complication and readmission rates in the nation for orthopedics HSS was the first in New York State to receive Magnet Recognition for Excellence in Nursing Service from the American Nurses Credentialing Center four consecutive times The global standard total knee replacement was developed at HSS in 1969 An affiliate of Weill Cornell Medical College HSS has a main campus in New York City and facilities in New Jersey Connecticut and in the Long Island and Westchester County regions of New York State The HSS Research Institute comprises 20 laboratories and 300 staff members focused on leading the advancement of musculoskeletal health through prevention of degeneration Logo - https://mma.prnewswire.com/media/997351/LimaCorporate_Logo.jpg [email protected]  [email protected]  +39 0432 945511 Do not sell or share my personal information: Besides this, I am working on smaller series and pieces around the nature of aggression and the functioning of memory, and I am also carrying on a research on the representation and relationship of text and sound in visual arts. Home » Press & News » News » “Aria di San Daniele”: the third edition of the travelling tour to discover PDO (Protected Designation of Origin) Prosciutto draws to an end 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 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 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 After the summer break the Friulan event continued its busy calendar of appointments involving the cities of Pescara 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 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 This border region of north-east Italy has stayed out of the limelight but offers dramatic Alpine scenery Driving east from Venice along the autostrada it only takes half an hour to leave the tourists behind and cross into the very different world of Friuli This autonomous and proudly independent region is officially known as Friuli-Venezia Giulia a wild and still little-known corner of Italy that has its own language and a host of world-famous wines grown on rolling hillside vineyards Strategically located at the crossroads of central Europe Friuli stretches over Italy’s north-eastern border from the lagoons and sandy beaches of the Adriatic coast to the grand maritime port of Trieste then up into wild Alpine scenery and the border with Austria The first visit here can come as a surprise But it is so easy to fall under the charm of the unspoilt landscape and the warm welcome that many travellers find themselves returning Just as Friuli is very different from the rest of Italy is unlike other Italian cities – more Mitteleuropa Vienna than Venice it has been transformed from a gritty frontier crossing point to a vibrant multicultural hub Let the monumental grandeur of Piazza Unità d’Italia impress you but then fall under Trieste’s more subtle charms: antique stores in the narrow lanes of the ancient Jewish ghetto or just a seat at one of the waterside cafes that line the Canal Grande for an sundowner aperitivo Sunset over Trieste Photograph: Getty Images/iStockphotoThe Adriatic coastline stretches north and west of the city encompassing the family-oriented beach resorts of Grado and Lignano But the main attraction is the awesome natural beauty of immense lagoons that hug the coastline Visitors should explore the waterside walking and bike tracks of Valle Cavanata or head to Marano Lagunare and either follow a guide through the Valle Canal Nuovo nature reserve white-thatched fishermen’s cottages seemingly floating on the wetlands there are the breathtaking Roman mosaics of Aquileia’s Unesco-listed basilica tarts and flans each morning for breakfast Ponte del Diavolo, Cividale. Photograph: AlamyDiscover the place where ice-cream was invented: Valle di Cadore, ItalyRead moreRight at the beginning of the Collio wine route visitors should wander past the medieval arcades and baroque palaces of one of Europe’s unique border cities divided in half since the Cold War from Slovenia’s Nova Gorica The entrance to the town of Cividale could not be more imposing crossing over the majestic 15th-century Ponte del Diavolo with the turquoise river Natisone flowing far below While this still grandiose town was officially founded by Julius Caesar, its roots go back further to the Celts and Lombards (known as Longobardi) vividly documented in the outstanding Archeological Museum which stands in the imposing Piazza del Duomo The scenery changes abruptly a half hour’s drive from Cividale when narrow roads branch off into the wild wooded valleys of Natisone fruity plum gnocchi and home-cured sausages accompanied by the farm’s own artisan wine and beer The cosy oak-beamed osteria Terra & Vini (mains from €10 +39 0481 60028) is always packed with Collio viticoltori feasting off tagliatelle with wild boar ragù while in Cividale the latest hot address is Osteria alla Speranza (mains from €15 The cuisine of the Natisone valley is a mix of Italian and Slovenian influences lazy Sunday lunch at Trattoria alla Posta (Localita Clodig 22 +39 0432 725000) in the frontier village of Clodig serves an eight-course tasting menu for a mere €30 with dishes such as stinging-nettle ravioli slow-cooked veal cheeks with wild mushrooms and a to-die-for grape strudel that stretch into the distance as far as the eye can see There is invariably a raucous crowd around the cellar table as the imposing figure of Graziano Specogna and his son a riverside terrace and hearty regional cuisine with a series of galleries covered with frescoes by Giovanni Battista Tiepolo Friuli’s big foodie stop-off is San Daniele del Friuli artisan production of prosciutto has a reputation that often exceeds the better-known Parma ham The family-run Prosciuttificio Prolongo (prolongo.it) offers fascinating tours in English at €2pp the road quickly rises into the foothills of the rugged Carnia mountains Perfect for hiking and biking in summer and cross-country skiing in winter the two villages of upper and lower Sauris – Sopra and Sotto – resemble a fairytale kingdom with strange mythical sculptures And don’t miss the Alice in Wonderland hamlet of Pesariis with an enchanting museum and 14 monumental clocks displayed throughout the village but its innovative cuisine is a revelation worthy of a Michelin star for dishes such as wild herb tagliatelle with pear and honey Signora Eliana Solari follows more traditional recipes such as a delicate flan of dandelion flowers direct from the family’s organic vegetable farm and though Sauris may seem like a sleepy mountain settlement the Pizzeria Pame Stifl (Sauris di Sopra 3) stays open well after midnight and has a lethal selection of herb grappas an abandoned hamlet whose ancient wooden houses have been transformed into 40 cosy guest apartments Ryanair flies to Trieste from £34 return. Car hire was provided by carrentals.co.uk. For more information about the region go to turismfvg.it Die-hard regulars at Fagagna’s Udine Golf Club in San Marino, Italy now have a genuine reason to never leave the greens In a small clearing right in front of the ninth hole flanked by slender cone trees on one side and the snow-capped Friulian Dolomites on the other local studio Uppercut has inserted four head-turning villas.  Each elongated volume comprises two apartments with separate entrances and can be adapted to fit between one and eight guests is lined with African teak and stainless steel whilst the upper cantilevered level is composed of a customized pre-fabricated steel frame that’s sheathed in matt gold and opens out to lofty views of the golf course and mountains.  If the club spa doesn’t tempt with its offerings of Turkish bath perhaps the clubhouse restaurant’s tagliolini and prosciutto from nearby San Daniele del Friuli might VIEW GOOGLE MAPS escapism and design stories from around the world direct to your inbox Daven Wu is the Singapore Editor at Wallpaper* he has been covering Singapore and the neighbouring South-East Asian region since 1999 and travel for both the magazine and website He is also the City Editor for the Phaidon Wallpaper* City Guide to Singapore TOMORROW ISABELLE HAAK AND GABI PRESENT “THE RECIPES OF THE CHAMPIONS” AND THE CHAMPIONSHIP FINAL AT CA’ DEL POGGIO (h.11.30) Plasteurope.com is a business information platform for the European plastics industry It is part of KI Kunststoff Information and PIE Plastics Information Europe one of the leading content providers for the European plastics industry We offer daily updated business news and reports polymer prices and other services for the international plastics industry News | Polymer Prices | Suppliers Guide | Jobs | Register | Advertising Sign In Register passed away peacefully at home in his chair watching the sunrise It is with profound sadness we announce the passing of Dino Domenico Buttazzoni and enjoyed 69 wonderful years of marriage together and had two sons and days before leaving for Australia to look for work an opportunity arose at Kam Motors Dino enjoyed 34 years there making many lifelong friends and quickly became the person everyone would say his favourite role was playing Santa Claus for the children’s Christmas parties But one year he arrived driving down Leith Street on a three-wheeler ATV The children were thrilled and a chuckle was had by all Dino was well-known and respected in the automotive industry which led him to one of his proudest achievements starting his own business with his two sons It was fittingly named Dino’s Auto Body He enjoyed working there every day and having conversations with everyone that came in he shortened his work hours so he could spend time with his granddaughter Whether it was taking her to and from school and family picnics at Lake Lenore with his brother Tony and Lena he enjoyed spending time at the family camp at Lake Shebandowan and watering the vegetables and flower beds Dino always made sure his house and yard were kept immaculate mainly to visit family and friends in Italy They were able to explore Canada by travelling to Fogolàrs Conventions with friends from St they decided to shorten the season by travelling to Florida and later to Hawaii quickly realizing Hawaii was their favourite winter getaway and enjoyed spending many winters there Dino will be remembered and dearly missed by his wife granddaughter Ashly (Connor) and great-granddaughter Lina He is survived by his brother Ennio (Guiliana) Dino was predeceased by his parents Davide and Elisa Nelson for your home visits and the superior care you provided over the years Akbari for the time you spent with Dino over the past two months thank you to the staff of TBRHSC Emergency Department for your compassion and making sure Dino was always comfortable Thank you to the first responders and EMS paramedics a heartfelt thank you to Constable McEachern and Constable Stanisz for your compassion and help so Alma could say her final goodbyes to her beloved husband when family and friends will gather for  Funeral Mass in St James Panikulam.  A private entombment to follow in Our Lady of Charity Mausoleum donations to the Heart and Stroke Foundation would be greatly appreciated Online condolences may be sent to www.blakefuneralchapel.com has joined the exclusive European Tour Properties network becoming the 26th European Tour Destination The 4****S resort in Udine in northern Italy easily accessible from Venice Marco Polo airport which has established itself as the premier championship golf course in the region The golf course was first established in 1972 architect Marco Croze completed the work on a 9 hole course with his colleague Following the acquisition of the Udine Golf Club by Gabriele Lualdi significant work has been carried out on the ground This has resulted in a championship golf course which has played host to the Senior Italian Open for the last two years and has become a venue on the Alps Tour circuit The Par 72 course plays 6,980-yards and has more than 7,000 trees lining the fairways Villaverde Hotel & Resort Wellness Spa & Golf itself is a stylish contemporary retreat in the shadow of the Julian Alps two restaurants and meeting and medical facilities comprising eight self-catering apartments and integrated into the 85 hectares of the Villaverde Golf Course on the green of the 9th hole offers an independent and private lodging solution ideal for medium and long stays a three star hotel in the heart of San Daniele del Friuli the town famous for its Prosciutto di San Daniele is just six minutes from Villaverde Golf Course Villaverde Hotel & Resort joins The 2022 Ryder Cup host venue Marco Simone Golf & Country Club and Verdura Resort in Sicily as Italian representatives within the European Tour Properties network and will benefit from the shared expertise and knowledge that the other Member Venues bring Head of European Tour Properties and Head of The Staysure Tour (formerly European Senior Tour) said: “We are delighted to be able to welcome Villaverde Hotel & Resort to our network and it will make an excellent addition to our stable of world class venues “For Villaverde Hotel & Resort to become a European Tour Destination is a fitting reflection of the resort’s growing reputation and we look forward to working with their team as they look to improve the experience on offer for golfers and non-golfers alike.” said: “We are very proud that Villaverde is joining the European Tour Properties network and we look forward to working with their team to continue to improve and to grow “Villaverde has established itself as a top class golfing destination proudly hosting Europe’s best senior golfers and welcoming the Alps Tour Becoming a European Tour Destination is an important step in our development in the coming years.” Villaverde Hotel & Resort: http://www.villaverderesort.com/en/ https://www.thelodgevillaverde.com/en/ https://www.sandanielehotel.com/en/ European Tour Properties www.europeantourproperties.com Following the news of the theft of over £2 million of stock from its Manchester warehouse last weekend Worldwide Golf Brands reports that the business is 'back up and running' with minimal disruption to the vast majority of its customers the business growth agency for UK and Irish golf clubs has launched a new marketing system that has delivered rapid advances in the service they deliver Brocket Hall has announced that world-renowned putting coach Phil Kenyon is to open a new state-of-the-art putting studio at the Hertfordshire-based venue GolfBusinessNews.com (GBN) is for the many thousands of people who work in the golf business all around the world We cover the full range of topics both on and off the course We aim to supply essential information both quickly and accurately in a format which is easy to use We are independent of all special interest groups Click here to sign up for our free twice weekly golf industry news summary View the latest newsletter here 5/7 High StreetDorchester-on-ThamesOxfordshire OX10 7HHUnited Kingdom publisher@golfbusinessnews.com © 1999-2025 e.GolfBusiness.com Limited | All Rights Reserved. | GBN Privacy Policy The Czech Agriculture and Food Inspection Authority (CAFIA) pays an intensive attention to inspections of not only safety but also quality of foodstuffs on the market and has currently banned a lot of imported prosciutto crudo with a meat content about a quarter lower than the information on the labelling CAFIA ordered company Lidl Česká republika v.o.s to immediately withdraw ITALIAMO Prosciutto Crudo from its entire market network by 19 that “100 g of ham was made from 194 g of pork leg.” However laboratory analysis confirmed that 100 g of ham was made from 143 g of meat only The consumer was thus given misleading information as regards the actual proportion of meat CAFIA will initiate an administrative procedure on imposition of a fine with the person inspected the weight of meat is always stated in raw state therefore the meat content of this commodity is always higher than the final product in dried state Marek Bartík – Officer for Media Communication Going Out | Restaurants Sign up for our expert view on everything that’s worth eating I would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice 25 year old Seb Holmes built up a name for himself at Peckham institution The Begging Bowl which he joined just a month after it had first opened in 2012 He left after two and a half years as sous chef to take on the role of head chef at Smoking Goat He has also worked with Andy Oliver on his Som Saa residencies and currently serves Thai street food from a market stall Earlier this year ran his own Thai pop-up Pestle where his dishes included homemade sourdough noodles His new project will be called Farang — a colloquial Thai word meaning foreigner — and is due to launch in late March as part of an exciting-sounding “Street Feast style” dining space at Flat Iron Square in Borough His concession will be one of several to take up residency in the space which will occupy railway arches between London Bridge and Waterloo East stations It will also contain a bar and long tables for communal dining “Farang will serve Thai street food with a key focus on making everything from scratch with inclusions of seasonal British produce whilst it's at its best,” Seb says He explains that it will be a step up from his pop-up Pestle: "I started Pestle when I was straight out of Smoking Goat and was incredibly busy so I couldn’t really put my absolute all into it We also were based in a café and had just an induction hob and an oven to work with It was always just a pop-up rather than Farang which will be something permanent.” which is rated the 25th best restaurant in the world The name Farang is appropriate given that neither of the chefs have any Thai heritage and that Seb has learnt all he knows about Thai food in London It’s also a nod to the fact that he will use Thai flavours and techniques with almost exclusively seasonal British produce Londoners will get a chance to try out some of the dishes destined for Farang before its opening in March. Following a residency at San Daniele del Friuli in Highbury before Christmas he will host another one-off take-over on January 31 serving a four-course menu of Thai curries and small plates matched with cocktails 50 Days By Albert Adrià: London's hottest chef residency Residence: Patty & Bun launches collaborative chef nights Selin Kiazim launches Turkish-Cypriot restaurant Oklava in Shoreditch It will be matched with five drinks — including a Highbury rosehip martini made with rice vodka and dry vermouth; Chang beer; a Som Tom cocktail of gin sugar and green papaya; and a mulled cranberry juice with cognac — for a bargainous £35 a head all in “I don’t want to make money out of this one,” says Seb “It’s just about people coming and trying the food.” Hungry for more? See our pick of the best food in London Follow Ben Norum on Twitter @BenNorum Follow Going Out on Facebook and on Twitter @ESgoingout Prince Louis steals the show at VE Day parade as he keeps dad William looking sharp and mimics brother George Prince Louis steals show with sweet antics at VE parade VE Day 2025 fashion: best looks from the day VE Day 2025 fashion: Princess of Wales to Lady Victoria Starmer David Beckham’s 50th birthday bash in London 'shut down' by council over noise complaints David Beckham’s 50th birthday bash 'shut down' over noise complaints UK tourists face major travel shake-up as Dubai airport set to close Royals watch historic flypast as huge crowds turns out for VE Day 80th anniversary  Royals watch historic Red Arrows flypast for VE Day 80th anniversary