Prosciutto cotto nel pane

Gorizia, Friuli

prosciuto cotto nel pane

It is a typical production zone and Gorizia is obtained from the leg of pork, which is wrapped in bread dough common for a thickness of about 1 cm. It’s cooked in an oven or wood craft and removed from the oven when the crust bread is golden brown.

Gorizia’s typical dish ham in bread, sprinkled with spicy horseradish (horseradish root) grated is often served also as a main dish for a quick lunch at noon: it is a dish that never failed once on the Easter Sunday tables.

At the table
Served warm, sliced, including rind, with grated horseradish.

 

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