Prosciutto Prolongo was awarded Three Slices in the Gambero Rosso Grandi salumi (Great Cured Meats) guide. We are happy to be able to say that our product was described as “bordering on perfection with huge flavour and aromatic impact” by one of the most influential and authoritative publishers in food and wine excellence. The guide, […]
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Prosciuttificio Prolongo has been included by the renowned gourmet magazine Gambero Rosso as one of the top 100 e-commerce sites for excellent food and wine products. The December issue published its first catalogue of E-ccellenze, the finest food, wine and travel products for online shopping. The Prosciuttificio Prolongo site was among the top URLs for […]
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Also for 2016 Prosciuttificio Prolongo has been included by the renowned gourmet magazine Gambero Rosso as one of the top 100 e-commerce sites for excellent food and wine products. The December 2015 issue published its first catalogue of E-ccellenze, the finest food, wine and travel products for online shopping. The Prosciuttificio Prolongo site was among […]
Sorry, this entry is only available in Italian.
Sorry, this entry is only available in Italian.
Sorry, this entry is only available in Italian.
Sorry, this entry is only available in Italian.
Also this year Prolongo’s San Daniele PDO Prosciutto continues to give your palate a treat inside of the Golosario 2016. Edited for more than two decades by the noted journalist Paolo Massobrio, this well known guide to the good things to eat has selected our Prosciuttificio within the best of Italy. Discover more about our […]
DOVE magazine, which belongs to the independent Italian-language daily Corriere della Sera, dedicated an article to San Daniele del Friuli, the home of prosciutto crudo. The January edition of this monthly publication, which covers travel, culture, leisure and lifestyles, invites readers to visit our fascinating, history and culture-soaked home town where Prosciutto di San Daniele […]
Prosciuttificio Prolongo is one of the top craft producers, says the Gazzetta dello Sport. In the Gazza Golosa column describing Italy’s flavours and craft skills, the country’s best-known sports daily dedicated an article to Prosciutto di San Daniele and the main sector event, Aria di Festa. The sports fan’s must-read morning paper stressed that small-scale […]
GEO SAISON, Germany’s leading tourism magazine, published a special issue dedicated to holidays in Italy in springtime. And one of the must-see sights is Prosciuttificio Prolongo! The article includes an interview with Arianna Prolongo introducing readers – and future visitors – to San Daniele, craft food making, passion and hams slowly maturing where sea breezes meet […]
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Prosciuttificio Pronlongo’s new slicer features in an article in Mangiavino, the noted quarterly F&W magazine published by the Friuli Venezia Giulia section of the Associazione Italiana Sommelier. The page dedicated to our friends at Officina Snaidero Mirco concentrates on one of their loveliest creations, the slicer they made for us and decorated with references to […]
SETTE, the Corriere della Sera’s weekly magazine, invited all its readers to find out how a world-famous Italian product is made: Prosciutto Crudo di San Daniele. As the article describes the art and technique that go into making this unforgettable seducer of palates, a lovely photo of Alessio Prolongo, described by the authors as “coming […]
Prosciuttificio has again been selected for inclusion in the 2015 edition of the Golosario, the guide to Italy’s good things to eat. Written by the noted journalist Paolo Massobrio, who has been writing about food and wine for more than two decades, the Golosario is an indispensable tool for foodies, information professionals and owners of […]
Sorry, this entry is only available in Italian.
Sorry, this entry is only available in Italian.
Udine-based Massimo De Liva has published Friûleconomy, a book that reviews the economic history of Friuli from 1946 to the present day. Seventy years of the free market are described by the principal actors, the Friulians who lived through them and took part in the evolution of Friuli’s productive fabric. It is a special pleasure […]
Himmelblau, Germany and Europe’s first German-language travel magazine, has published an article entitled “San Daniele, Amore Mio” which offers readers an overview of Friuli, calling the region Italy at its most authentic where you can find the world’s best prosciutto. For us, it was a huge satisfaction to see next to the headline a double-page […]
The Udine Confartigianato craft federation gave Prosciuttificio Prolongo a craft enterprise award. In fact we – Alessio and Arianna Prolongo received a certificate of merit “for executive ability and entrepreneurial skill demonstrated in managing the generational handover for the purpose of continuing the family business”. A fantastic award that warms our hearts.