Restaurant: Terún
City: Palo Alto, CA

Went to an Italian restaurant in Downtown Palo Alto with a few coworkers for lunch today! I ordered Pizza San Daniele; I really like pizzas with arugula.

pizza san daniele

Prosciutto San Daniele 24mo, cremini mushrooms, mozzarella, arugula, shaved Parmigiano, and truffle oil. This pizza was ‘light’, with the absense of tomato sauce. It was also salty from the cheese and prosciutto, but the bitterness of the arugula countered the saltiness!

Prosciutto San Daniele is from San Daniele, as its name implies. San Daniele is located in the Friuli-Venezia Giulia region, in northeastern Italy. San Daniele is the name of the “prociutto crudo”, translated as “crude ham”.

The following is a bit of history about San Daniele prosciutto, from Consorzio del Prosciutto di San Daniele:

In the pre-Roman era, San Daniele del Friuli was an important Celtic settlement, thanks to its special position en route to Northeast Europe. The surrounding area contains the remains of various “castellieri”, the typical Celtic constructions used as watchtowers.

It was the ancients who experimented with the fact that reduced humidity, good aeration and the climate of the San Daniele hills enable optimum preservation of meat, thus inventing maturation. In subsequent eras, pigs were constantly present in the San Daniele region, and the practice of breeding developed in the area.

From patriarchal domain, San Daniele developed into a “free commune”. Documents handed down to Consorzio del Prosciutto di San Daniele show communal usages which regulate the areas of pastureland, prescribe the regulations allowing pigs to be left free within the city, and more. From that point on, pig breeding became an important economic source for the city of San Daniele.

In more recent history, San Daniele became widespread and well-known as a typical product, and was referred to by this name from 1800. Dating back to the 30s is a note in which Gabriele D’Annunzio entreated a Brescian friend to obtain some for him. In the 20s the first ham factories were established: the domestic cellar was transformed into the centre of a true autonomous production activity. At the end of the 40s, the ham factory had become an industry, and from the 60s its development resulted in some of the production companies contributing to the formation of the national and international prosciutto crudo market.