tag:blogger.com,1999:blog-29872489944515857182024-02-07T06:41:57.486+01:00PROSCIUTTI D'OSVALDOTutto quello che c'è da sapere sul Prosciutto D'Osvaldo, eventi e manifestazioni alle quali partecipiamo, news dal Friuli Venezia Giulia ed ottime ricette con i nostri prodotti!Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2987248994451585718.post-53175088088636198252013-04-09T21:51:00.000+02:002013-04-09T21:51:38.282+02:00Il Collio incanta Milano: serata Venica&Venica e D'Osvaldo alla Bottega del Vino<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnb5zytPRjplrUxO89zjiIuxmFT-8gp4WbJmw9U26zU1pARQyoASR3G959hTIA_TUUEOc0pN_BhAzxiEAtPtKyd-DVLAstcHG74G_IBpSRqT53xgng_lfq3xUsKvYB_JBJBYJvai4DNgB/s1600/Senza-titolo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnb5zytPRjplrUxO89zjiIuxmFT-8gp4WbJmw9U26zU1pARQyoASR3G959hTIA_TUUEOc0pN_BhAzxiEAtPtKyd-DVLAstcHG74G_IBpSRqT53xgng_lfq3xUsKvYB_JBJBYJvai4DNgB/s400/Senza-titolo-1.jpg" width="370" /></a></div>
Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com1tag:blogger.com,1999:blog-2987248994451585718.post-26394060969276347172012-08-16T15:44:00.002+02:002012-08-16T15:44:54.166+02:00Sfumature e Orizzonti<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Venerdì 17 agosto al Parc Hotel Victoria di Cortina verrà inaugurata una mostra personale con le opere del nostro caro amico Niccolò Piccolomini. Saremo presenti insieme ad altre aziende per accompagnare l'arte all'enogastronomia.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3czNjo2UlE9qzPAcsNSxKjCcyy_2xrhTmon24NgL-Um0G0yEAxZoI6sL0rWjyJuYNUHM7-z2A1BJfFLhE2ozQmZrtW1sHvV6pvId3TTJOFo0E-lIuluSeLM3aTG3beRK7IpKQXWgxjq_9/s1600/Invito-Sfumature+e+Orizzonti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3czNjo2UlE9qzPAcsNSxKjCcyy_2xrhTmon24NgL-Um0G0yEAxZoI6sL0rWjyJuYNUHM7-z2A1BJfFLhE2ozQmZrtW1sHvV6pvId3TTJOFo0E-lIuluSeLM3aTG3beRK7IpKQXWgxjq_9/s400/Invito-Sfumature+e+Orizzonti.jpg" width="400" /></a></div>
<br />Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-57003202196862957192012-06-21T10:20:00.001+02:002012-06-21T10:20:28.685+02:00<div class="separator" style="clear: both; text-align: center;">
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Giovedì 14 giugno 2012, nella splendida cornice di una Grado al tramonto, presso il Museo del Mare che ospita fino al 15 luglio la mostra d’arte degli artisti gradesi Gianni Maran e Nico Gaddi, si è tenuto il concerto del Quartetto di chitarre “Athanor”.<br />Al termine del concerto, gli ospiti intervenuti hanno potuto degustare alcune specialità dei produttori di Piccolo Collio, sostenuti come sempre dalla Signora Leila degli Alimentari Tomadin. Monica D’Osvaldo e Giuseppe Zoff hanno presentato rispettivamente i loro prosciutti e formaggi. <br />Il tutto abbinato ai rinomati vini dell’azienda agricola Sturm di Zegla, Cormòns. <br />Per una sera Cormòns si è spostata al mare!<br />La mostra è aperta:<br />dal LUN al VEN dalle 18 alle 22 SAB- DOM e FESTIVI dalle 10 alle 12 e dalle 18 alle 22<br />
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<tr><td class="tr-caption" style="text-align: center;">il prosciutto D'Osvaldo leggermente affumicato</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">i formaggi di Zoff di varie stagionature</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">quando dal lavoro nasce un'amicizia</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-28851035387373557582012-05-04T20:24:00.000+02:002012-05-04T20:24:15.237+02:00Sulla rivista Monsieur di marzo Nicolò Scaglione di Gusto Nobile ci ha omaggiati di un bellissimo articolo che può essere letto direttamente dal suo sito <a href="http://www.gustonobile.it/html/artigiani/dosvaldo.php">http://www.gustonobile.it/html/artigiani/dosvaldo.php</a><br />
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<br />Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-51428909509607742422011-11-01T15:10:00.001+01:002011-11-01T15:21:29.172+01:00D'Osvaldo a Salumi in Villa<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Dal 22 al 24 ottobre 2011 a Villa Braida a Mogliano Veneto si è tenuto "Salumi in Villa" tre giorni per degustare i migliori salumi d'Italia.<br />
Tra gli appuntamenti a numero chiuso dei seminari del gusto con i produttori, lunedì 24 ottobre alle 15.00 c'è stato "D'Osvaldo la storia del prosciutto di Cormòns".</span></div><span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Per noi è stata un'ottima occasione per presentare il nostro prodotto in una cornice ed a una manifestazione d'eccellenza ed avere un confronto diretto con un pubblico di gourmet ed appassionati.</span><br />
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<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">From October 22 to 24, 2011 in Villa Braida in Mogliano Veneto was "Salumi in Villa"; three days to sample the best salumi in Italy. </span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Monday 24 October we held a taste workshop: "D'Osvaldo the story of Prosciutto di Cormons"</span></div><span style="font-size: small;"><span style="color: black; font-family: Georgia,"Times New Roman",serif;">For us it was an excellent opportunity to present our product in a frame and a demonstration of excellence and have a direct comparison with an audience of enthusiasts and gourmets.</span></span><br />
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<span style="font-size: small;"><span style="color: black; font-family: Georgia,"Times New Roman",serif;">Photo by Renato Vettorato</span></span><br />
<span style="font-size: small;"><span style="color: black; font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFQGZ1KgOuc7ehScZS6OoswgvhU4HNxWhlLz1wEtuBxkAxgvN0Zu-baeXZJBfkcTs1KutIDzhjyiXlqk6xBWDXiLMP5auShWB4evFF9Xf7d-vfX1W6528lQ9WWQ1WxNgpWqYpW2h0pZKq/s1600/VET_3302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFQGZ1KgOuc7ehScZS6OoswgvhU4HNxWhlLz1wEtuBxkAxgvN0Zu-baeXZJBfkcTs1KutIDzhjyiXlqk6xBWDXiLMP5auShWB4evFF9Xf7d-vfX1W6528lQ9WWQ1WxNgpWqYpW2h0pZKq/s400/VET_3302.JPG" width="266" /></a></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com2tag:blogger.com,1999:blog-2987248994451585718.post-16807956278845557992011-10-04T13:04:00.000+02:002011-10-04T13:04:23.780+02:00Piccolo Collio Mobile Site<h1 style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">E’ arrivato il sito mobile di Piccolo Collio!!</span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOD1xQFDr0kKJ_VsNIj25Cx57j6X2LRT4Tm-lgCNvi8Qtpa83uKK9E460T3vNGjFa3wHQhq3-CdIHw9fK4xZGNUqaTgu8jTMt5IFovIcQLWS2dRod6R5lh8AVfq2wLMl1Q7poZHFCNvt7c/s1600/mobile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOD1xQFDr0kKJ_VsNIj25Cx57j6X2LRT4Tm-lgCNvi8Qtpa83uKK9E460T3vNGjFa3wHQhq3-CdIHw9fK4xZGNUqaTgu8jTMt5IFovIcQLWS2dRod6R5lh8AVfq2wLMl1Q7poZHFCNvt7c/s400/mobile.jpg" width="400" /></a></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Con l’applicazione mobile del Piccolo Collio è possibile accedere dal cellulare (smart phone) a tutte le informazioni riguardanti le attività del Piccolo Collio, inoltre vi aiuterà a raggiungere le aziende segnate sulla mappa tramite la geolocalizzazione. </span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">With the mobile application of the Piccolo Collio, you can be accessed by smart phones all information concerning the activities of the Collio, also will help you reach interesting point on the map.</span></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com1tag:blogger.com,1999:blog-2987248994451585718.post-91027816909955426522011-09-22T21:26:00.000+02:002011-09-22T21:26:56.402+02:00Gigio Wine Fest<h3 class="post-title entry-title"> <a href="http://dosvaldo.blogspot.com/2010/09/sabato-2-ottobre-saremo-presenti.html">Sabato 24 settembre saremo presenti all'evento "Gigio Wine Fest"!</a> </h3><div class="post-header"> </div><div style="color: black;">Buonasera!</div><div style="color: black;"><br />
</div><div style="color: black;">Sabato 24 settembre, dalle 18.30 ci troveremo tutti a Gonars, (UD), per il "Gigio Wine Fest": una serata alla quale parteciperanno non solo le migliori aziende vinicole della nostra Regione, ma saranno allestiti anche alcuni stand con i prodotti alimentari di nicchia come i prosciutti D'Osvaldo ed il formaggio di Malga, e il pescato della laguna di Marano.</div><div style="color: black;"><br />
</div><div style="color: black;">Vi aspettiamo sabato 24 settembre a Gonars, in via Roma 75 presso l'Osteria Da Gigiote!</div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-19329539293603593952011-08-04T17:53:00.002+02:002011-08-04T17:55:30.517+02:00I prodotti D'Osvaldo a Sapori di Riviera 2011Ieri sera Andrea e Monica hanno presentato i loro prodotti a Lignano in occasione della manifestazione Sapori di Riviera 2011.<br />
Assieme a loro c'era Roberto Picèch, famoso produttore di vini, la cui azienda "occupa" la collina di Pradis.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjZ-Ck20BGS9kG2PEkuhEhpQ_WA1INzfFFXj62I9BxiAprsG2Pr4PpILJNQv4eQApC32ZzDQLv5vM_WH5OcHCroI6RTMQO_VaiaHpqg07LiYZ3dJsGFwDXQ-0AR45UeZCx-8aOXKq52Hf/s1600/imagen.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjZ-Ck20BGS9kG2PEkuhEhpQ_WA1INzfFFXj62I9BxiAprsG2Pr4PpILJNQv4eQApC32ZzDQLv5vM_WH5OcHCroI6RTMQO_VaiaHpqg07LiYZ3dJsGFwDXQ-0AR45UeZCx-8aOXKq52Hf/s320/imagen.jpeg" t$="true" width="239px" /></a></div><br />
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Ai graditi ospiti sono stati proposti i seguenti abbinamenti:<br />
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il primo assaggio consisteva nella degustazione del prosciutto crudo D'Osvaldo leggermente affumicato, abbinato al Friulano 2010 di Picèch<br />
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il secondo assaggio prevedeva lo speck D'Osvaldo leggermente affumicato accompagnato dalla Malvasia 2010 di Picèch<br />
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la terza portata è stata una sorpresa: risotto al porro e guanciale D'Osvaldo da gustare assieme al vino bianco Jelka 2008.<br />
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Mentre Monica affettava i suoi prodotti, i ragazzi ne hanno spiegato le particolarità, rispondendo alle domande del pubblico e svelando alcuni segreti!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZuMfXuHl9kDOk_HmcJ1em_mADhn1xyGFE6sq1MHK_g09WVg_xrQniBflOF0C14D4mFJ0SGJhXj6JqUVg5wiRPoCc9U1wX8jEExCZaHOpErxu0nNCBMTyaJPDdD4vDVbDIfgR4fl1UBTV/s1600/imagec.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZuMfXuHl9kDOk_HmcJ1em_mADhn1xyGFE6sq1MHK_g09WVg_xrQniBflOF0C14D4mFJ0SGJhXj6JqUVg5wiRPoCc9U1wX8jEExCZaHOpErxu0nNCBMTyaJPDdD4vDVbDIfgR4fl1UBTV/s320/imagec.jpeg" t$="true" width="239px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIrZFGBBRVB2fq2_uiXwbpxC5PZtyySOW5C6erCs3bnMjlQax_k06CBcvRusYr2MdAC-aKlhm3DjBU1N50WnjmCSPZQARmPjd83cBkUyyWhLDXlcadBXQ7EX7ASJKJzuKrGzde9xaHHrG/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIrZFGBBRVB2fq2_uiXwbpxC5PZtyySOW5C6erCs3bnMjlQax_k06CBcvRusYr2MdAC-aKlhm3DjBU1N50WnjmCSPZQARmPjd83cBkUyyWhLDXlcadBXQ7EX7ASJKJzuKrGzde9xaHHrG/s320/image.jpeg" t$="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com1tag:blogger.com,1999:blog-2987248994451585718.post-83061508953582883942011-06-22T13:55:00.001+02:002011-06-22T13:58:52.239+02:00Festa d'estate a Villa Chiopris<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Venerdì 24 giugno nella splendida cornice di Villa Chiopris, di proprietà della famiglia Livon si svolgerà la festa d'estate.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sarà un occasione unica per degustare i migliori vini prodotti dall'Az. Livon abbinati ad alcune eccelenze gastronomiche della nostra regione: il Prosciutto D'Osvaldo, il paté di foie gras e l'ocadella di Jolanda de Colo, e il sushi preparato dagli chef del ristorante Sosushi di Udine.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Per info e prenotazioni: <a href="http://www.villachiopris.it/news.htm">villachiopris.it</a> oppure 0432-991380 </span></div><span id="goog_606652360"></span><span id="goog_606652361"></span>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-82448413561672296812011-05-25T21:26:00.000+02:002011-05-25T21:26:46.920+02:00Gli amici blogger di Tutto Friuli<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Lo scorso mese abbiamo avuto l'immenso piacere di ricevere la visita di una ragazza e due ragazzi austriaci, talmente innamorati del Friuli Venezia Giulia, che hanno ben pensato di creare un blog chiamato Tutto-Friuli, ecco il post che ci hanno dedicato: <a href="http://www.tutto-friuli.com/2011-03-14/dosvaldo-prosciutto/">www.tutto-friuli.com</a></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Last month we had the great pleasure to receive the visit of an Austrian girl and two boys, and they are in love of Friuli Venezia Giulia, which have well thought of creating a blog called Tutto-Friuli, here is the post: <a href="http://www.tutto-friuli.com/2011-03-14/dosvaldo-prosciutto/">www.tutto-friuli.com</a></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0ZMYhcDHkmKwIT6OAcZ8SpRGzaPjcdpFEhaeF5wjSSNe8R9-w7oEAIJB10FWxBT_GxtIjhGRL6UDW4yMrLHlAg0Rag6YNsUd_c4wVQn6c5iKh6WuG6ekxViBE0u4qKIpnuiCjhz9HEHi/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0ZMYhcDHkmKwIT6OAcZ8SpRGzaPjcdpFEhaeF5wjSSNe8R9-w7oEAIJB10FWxBT_GxtIjhGRL6UDW4yMrLHlAg0Rag6YNsUd_c4wVQn6c5iKh6WuG6ekxViBE0u4qKIpnuiCjhz9HEHi/s400/foto.JPG" width="400" /></a></div> Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-75605045307145741962011-05-25T21:16:00.001+02:002011-05-25T21:16:41.591+02:00I Nostri Prodotti in degustazione alla Fiera dei Vini di Corno di Rosazzo<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Il giorno 7 maggio in occasione della 42° fiera dei vini di Corno di Rosazzo, è stato istituito un laboratorio del gusto Tipicamente Friulano, dove una ventina di persone appassionate gourmet hanno potuto degustare in abbinamento i nostri prodotti con alcuni vini dei Colli Orientali del Friuli, e sopratutto il Blanc di Cuar, vino creato dalle 13 cantine della zona di Corno di Rosazzo che hanno messo assieme una parte dei loro vini di Friulano e creato questo "vinaggio" tutti assieme.</span></div><div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOju2TDq7660xzWNIvhe5buvQbkLxI_LmBbeho2AUxisjqPTVjk-9ErCUvjB5ariI62-LwBdkx0UWBGze4k2UX_nvD-0TYgWZiBS-nq61PMx0o4gQIG4kpUEI04Tb6w81lqPEsDQ_KAL4p/s1600/Immagine-21.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOju2TDq7660xzWNIvhe5buvQbkLxI_LmBbeho2AUxisjqPTVjk-9ErCUvjB5ariI62-LwBdkx0UWBGze4k2UX_nvD-0TYgWZiBS-nq61PMx0o4gQIG4kpUEI04Tb6w81lqPEsDQ_KAL4p/s200/Immagine-21.png" width="200" /></a></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
Ecco i tre abbinamenti scelti per l'occasione.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pancetta leggermente affumicata D'Osvaldo con Chardonnay 2009 Az. Agricola Gigante;</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Prosciutto dolce 18 mesi D'Osvaldo con Friulano 2010 Az. Agricola Specogna;</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Prosciutto leggermante affumicato 20 mesi D'Osvaldo con Blanc di Cuar 2009.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5NmzmfptdurSJ91f9Mdtva6d-NJ-xErKdecYun0gEOOUzRJbwf0g0dWMi_iD6i7XWONndnv5Yqhl4fAE6SbwXGvX9G840nAWM6p8tYE1Vc0NqNgQmQM6rMAuo0IFwJCOBVrq60hKQjsh/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5NmzmfptdurSJ91f9Mdtva6d-NJ-xErKdecYun0gEOOUzRJbwf0g0dWMi_iD6i7XWONndnv5Yqhl4fAE6SbwXGvX9G840nAWM6p8tYE1Vc0NqNgQmQM6rMAuo0IFwJCOBVrq60hKQjsh/s320/foto.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9UfHgXjRyS9paoFWCbPzpkPhhoq6DOLUSqmYK3keslKWYgffNmlJQxHGoLzsVXjdtpRjK0wYEHAgYTHSmJihGgWCxlxvIOl9PWjHKmqHQwg4e-jU2060h1JfjN5f4TW24LV59oSdhIqI/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9UfHgXjRyS9paoFWCbPzpkPhhoq6DOLUSqmYK3keslKWYgffNmlJQxHGoLzsVXjdtpRjK0wYEHAgYTHSmJihGgWCxlxvIOl9PWjHKmqHQwg4e-jU2060h1JfjN5f4TW24LV59oSdhIqI/s320/foto.JPG" width="240" /></a></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-28267273916554161842011-02-10T20:43:00.001+01:002011-02-10T20:44:28.462+01:00Prosciutti D'Osvaldo con l'arte Friulana<div style="background-color: white; color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Mercoledì 9 febbraio è stata inaugurata a Roma, presso Palazzo Ferraioli la mostra di scultura di due grandi artisti friulani <a href="http://www.erosartgallery.it/">Eros Valente</a> e <a href="http://www.sabo-g.it/">Giancarlo Sabo</a>. La mostra sarà visitabile per tutto il mese di febbraio e verrà curata dal gallerista Sergio Valente.</span></div><div style="background-color: white; color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Per noi è stato un grande onore poter servire il nostro prosciutto per l'inaugurazione di questa mostra, svoltasi anche grazie al patrocinio della Regione Friuli Venezia Giulia.</span></div><div style="background-color: white; color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Assieme al nostro prosciutto, sono stati serviti prodotti tipici friulani tra cui: i biscotti Bonelli e l'aceto Sirk che con noi fanno parte del <a href="http://www.piccolocollio.it/">Piccolo Collio</a> ed i vini dell'Azienda Agricola Livon.</span></div><div style="background-color: white; color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Eccovi alcune foto dell'allestimento:</span></div><div style="background-color: white; color: black; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jBGNk_qWmMfFccOStmuno6dcHOmZ42ZyBmHsQFFcPVkdMi245LrcbWPhcqwrpiIJtVMuYFik1TVzPwyYbIVY8-I0PaflbKzU1QZ4R_KaBkoqTO0aXxnGp63YDn5QNjKcU7x05HApsryv/s1600/IMG_4084+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jBGNk_qWmMfFccOStmuno6dcHOmZ42ZyBmHsQFFcPVkdMi245LrcbWPhcqwrpiIJtVMuYFik1TVzPwyYbIVY8-I0PaflbKzU1QZ4R_KaBkoqTO0aXxnGp63YDn5QNjKcU7x05HApsryv/s400/IMG_4084+%255B1600x1200%255D.JPG" width="400" /><span style="background-color: black;"><span style="background-color: white;"><span style="background-color: #f3f3f3;"><span style="background-color: #f4cccc;"><span style="background-color: white;"></span></span></span></span></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDysTvvwrjQGrGKKuRo8e_xE5bTcXIGbR9A6W-PIReYGiA0q0bOfTosbaSILzX6tbJGgzpyzU8Ad5gxRWmb1CkzDrMEPrMumGREXU5tczgypW-KK4qJrnVqE02YlQFlrhCo4B8oHKHsGVZ/s1600/IMG_4086+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDysTvvwrjQGrGKKuRo8e_xE5bTcXIGbR9A6W-PIReYGiA0q0bOfTosbaSILzX6tbJGgzpyzU8Ad5gxRWmb1CkzDrMEPrMumGREXU5tczgypW-KK4qJrnVqE02YlQFlrhCo4B8oHKHsGVZ/s400/IMG_4086+%255B1600x1200%255D.JPG" width="400" /></a></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><u><span style="font-size: small;">Info e orari sulla mostra:</span></u></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Roma Palazzo Ferraioli (di fronte a Palazzo Chigi) </span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">dal 9 al 25 febbraio 2011</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">lun/ven 9.00 - 13.00 / 15.00 - 17.00</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Info: Sergio Valente +39.335-7753485</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> sergiovalente1963@libero.it</span></span></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-37341088135056031532011-01-20T13:21:00.000+01:002011-01-20T13:21:38.175+01:00Il Turismo Culturale, recensione di Massimo Roscia<div style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Nel numero 23 (gennaio-marzo 2011) de "Il Turismo Culturale", periodico a tiratura nazionale edito da Vanni Editore, lo scrittore, gourmet e critico enogastronomico dott. Massimo Roscia ha recensito nella rubrica che cura personalmente "Assaggi Gourmet" la nostra azienda.</span></div><div style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Ecco a voi la sua recensione:</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzYajya7jvyAheZUYRKh66oqBCVvhhvLKPG-3S3Y07yPLI49u79rI5ZeJX2ca1dr3pWYscBYxRghl2mzgQkNpzaYWi4LYtxkb0g-CzOoBbIQ9BwvHS_5T8wTjaKi8koR4EyUn1G9Vvsnp/s1600/assaggigourmet_ITC23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzYajya7jvyAheZUYRKh66oqBCVvhhvLKPG-3S3Y07yPLI49u79rI5ZeJX2ca1dr3pWYscBYxRghl2mzgQkNpzaYWi4LYtxkb0g-CzOoBbIQ9BwvHS_5T8wTjaKi8koR4EyUn1G9Vvsnp/s640/assaggigourmet_ITC23.jpg" width="489" /></a></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-1161756945988469532010-12-24T12:02:00.001+01:002011-01-20T13:10:12.986+01:00Buon Natale e buone feste<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfrKXYWdSISRB71Zf7faYpybO5RqhCNdW0MpaE-57Ujke9s4xqDEsawBKFk7lvVUxST6n06cH8cEwel2fTiGqMDL6Ze58lLRf5y4-QxcL6tvUTiGINhyvshNL9ZWeeUNyDoBtUa_l_XP0/s1600/buonatale09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfrKXYWdSISRB71Zf7faYpybO5RqhCNdW0MpaE-57Ujke9s4xqDEsawBKFk7lvVUxST6n06cH8cEwel2fTiGqMDL6Ze58lLRf5y4-QxcL6tvUTiGINhyvshNL9ZWeeUNyDoBtUa_l_XP0/s640/buonatale09.jpg" width="570" /></a></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-6664556358599415512010-12-05T16:13:00.000+01:002010-12-05T16:13:10.049+01:00Prosciutti D'Osvaldo @ Wine Not? 5 Grappoli FVG 2010<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">La scorsa settimana abbiamo partecipato a: "Wine not? 250 Motivi per esserci". L'evento organizzato dall'Associazione Italiana Sommelier del Friuli Venezia Giulia, che da la possibilità di assaggiare tutti i vini friulani riconosciuti con i 5 grappoli e i 3 Bicchieri.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">L'evento è stato organizzato nelle meravigliosa cornice di Villa Chiopris di cui proprietaria è la famiglia Livon, dell'omonima e famosa Azienda Agricola.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Last week we participated at: "Wine Not? 250 Motivi per esserci". This event organized by the Italian Association of Sommelier of the Friuli Venezia Giulia, which makes it possible to taste all the wines of Friuli recognized with "5 Grappoli" and "3 Bicchieri. </span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The event was held in the beautiful setting of Villa Chiopris owned by Livon's family, homonymous famous vineyards.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ecco le foto della giornata/ Photos of the day:</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><br />
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<tr><td style="text-align: center;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppkPIvwZrIEFBMOSqNK4jkuyGC7BERBZEqJA2ztNS-Tu0KulBQdbv2bkLg__c1-ls0aLOQ4sDUuUtk2X2PH5I80xrAFu_-T4C_W2fvW8uKm5r1PdOvRYEozbLSavR3T0CTSH0hO9E_u33/s1600/PB270050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppkPIvwZrIEFBMOSqNK4jkuyGC7BERBZEqJA2ztNS-Tu0KulBQdbv2bkLg__c1-ls0aLOQ4sDUuUtk2X2PH5I80xrAFu_-T4C_W2fvW8uKm5r1PdOvRYEozbLSavR3T0CTSH0hO9E_u33/s400/PB270050.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Monica e Andrea mentre tagliano la pancetta</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><br />
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<tr><td style="text-align: center;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNZggFXVdOij4bQkk2mfn0NvKHuEcgf2zcnclutIGqZAU9uawsci-pBznkoZxZP_m6LDyeyOUAPtQkE7AOUZFZ6Oe2-u1fSh_PrJgUU8eyXmzakxkz7aRy2p77oI3ASY8VPBzzV2rwtMg/s1600/PB270047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNZggFXVdOij4bQkk2mfn0NvKHuEcgf2zcnclutIGqZAU9uawsci-pBznkoZxZP_m6LDyeyOUAPtQkE7AOUZFZ6Oe2-u1fSh_PrJgUU8eyXmzakxkz7aRy2p77oI3ASY8VPBzzV2rwtMg/s400/PB270047.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Andrea con Enrico Coser dell'azienda Ronco dei Tassi e il suo Cjarandon</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4jKlJhFVgvEyIC7rg27DDbcQfwXdafcguTHO0haAnapi7xIa3S06eam5GhdrWaJ9NXjBqgEgAdu6Bjv8m8nwwSsC4sz7IyM9u408SRHLwGDZAUEWVu3QJiVoc5-UoNrTCbWtNNsT9yqe/s1600/PB270045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4jKlJhFVgvEyIC7rg27DDbcQfwXdafcguTHO0haAnapi7xIa3S06eam5GhdrWaJ9NXjBqgEgAdu6Bjv8m8nwwSsC4sz7IyM9u408SRHLwGDZAUEWVu3QJiVoc5-UoNrTCbWtNNsT9yqe/s400/PB270045.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">da sinistra: Dario Raccaro, Valneo e Rossella Livon e Edi Keber</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXPO9ZaNq7wu8GsN2FkVE-_60shyRXuFsOP7reD2IXpnM9ykt_Y_W_6LYQhcmwey14-lRUw5-o-HNye0SZLmiph9Fyd5XogW_FOJ05TjE9cDLQ3YaKv-1ekacQN9OH6yKDnfHg3P4CboD/s1600/PB270058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXPO9ZaNq7wu8GsN2FkVE-_60shyRXuFsOP7reD2IXpnM9ykt_Y_W_6LYQhcmwey14-lRUw5-o-HNye0SZLmiph9Fyd5XogW_FOJ05TjE9cDLQ3YaKv-1ekacQN9OH6yKDnfHg3P4CboD/s400/PB270058.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Andrea e Monica con Gianfranco del ristorante Manja di Jesolo</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dudw_uqgZqtBaclxPtQf7glV69PLmUXLhngZ5qTm4GabAiGSA1pUJOR_tvGM1RMjKxiu083wL-kbpsz-CMTWzQ_ykcy46FJ-1VuoLwEyhBbmwPcG0WiG3Xg5AmkD2djWYhSzbBAi3YLX/s1600/PB270059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dudw_uqgZqtBaclxPtQf7glV69PLmUXLhngZ5qTm4GabAiGSA1pUJOR_tvGM1RMjKxiu083wL-kbpsz-CMTWzQ_ykcy46FJ-1VuoLwEyhBbmwPcG0WiG3Xg5AmkD2djWYhSzbBAi3YLX/s400/PB270059.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Monica e Francesca Livon</span></td></tr>
</tbody></table>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com1tag:blogger.com,1999:blog-2987248994451585718.post-34490409367931626762010-11-24T21:22:00.000+01:002010-11-24T21:22:16.460+01:00Le ricette di casa<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b>Frittata con porro e guanciale affumicato D'Osvaldo</b></i></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredienti</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 uova</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">porro q.b.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Guanciale D'Osvado tagliato a striscioline</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: small;"><i><b>Eggs omelette with leek and D'Osvaldo's smoked guanciale (or bacon)</b></i></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><b><br />
</b></i></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Servers</b><i><b><br />
</b></i></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 eggs</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">leek</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span>D'Osvaldo's guanciale cut into strips</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_nx2AoO5ST-aQ1Y7A57y6SHIlnjCDekBADXTvZad51Wca93FlpBH1P5cVxux6CX6whYAjJqMbsPe7LDwDF0RoBzenjEb4msWoxeg_x3D1omyg8aQE2Rz57nQcwgyV390EacQjD2xKNck/s1600/PB160047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_nx2AoO5ST-aQ1Y7A57y6SHIlnjCDekBADXTvZad51Wca93FlpBH1P5cVxux6CX6whYAjJqMbsPe7LDwDF0RoBzenjEb4msWoxeg_x3D1omyg8aQE2Rz57nQcwgyV390EacQjD2xKNck/s400/PB160047.JPG" width="400" /></a></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span>Procedimento</span></b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span style="font-family: Georgia,"Times New Roman",serif;">In una terrina sbattere le uova con un pizzico di sale e pepe.</span></span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span style="font-family: Georgia,"Times New Roman",serif;">Sciogliere un pò di burro in una pentola e metterci il porro, quando comincia a cambiare colore mettere il guanciale e lasciare rosolare il tutto per alcuni secondi</span></span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span><span style="font-family: Georgia,"Times New Roman",serif;">Procedure</span></span></b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span style="font-family: Georgia,"Times New Roman",serif;"> In a bowl beat the eggs with a pinch of salt and pepper.</span></span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span style="font-family: Georgia,"Times New Roman",serif;"> Melt some butter in a pot and put the leek, when begins to change color, then a</span></span><span>dd the bacon and let it cook for a few seconds.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOmc1RoKkaFQTnf7EPOAF9xJfhVMC1lBI7IqsC33uNuueGUdUvEfeRdjBZgIl7B-HbA0FQ5DYTcO9D8lTrP7KQW_AonyB51qp21tOzRff3bBt3Eg5nqJ5JQWEZ4aksYHlMktK4LDp6jFo/s1600/PB160048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOmc1RoKkaFQTnf7EPOAF9xJfhVMC1lBI7IqsC33uNuueGUdUvEfeRdjBZgIl7B-HbA0FQ5DYTcO9D8lTrP7KQW_AonyB51qp21tOzRff3bBt3Eg5nqJ5JQWEZ4aksYHlMktK4LDp6jFo/s400/PB160048.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVcCiDGlOfqnMmiaSrJALX6TJX8fn3683xUK1EkO-8EzC78qQRhj-qu-CaQ2dJnt1E67_VKksRBHVRWrrH6Fnfbw2WhyphenhyphenO5k-3M-GkRqMN63mUXB-JRDZekOnJMdhXs7cA2afoT9m9u-jG/s1600/PB160049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVcCiDGlOfqnMmiaSrJALX6TJX8fn3683xUK1EkO-8EzC78qQRhj-qu-CaQ2dJnt1E67_VKksRBHVRWrrH6Fnfbw2WhyphenhyphenO5k-3M-GkRqMN63mUXB-JRDZekOnJMdhXs7cA2afoT9m9u-jG/s400/PB160049.JPG" width="400" /></a></div><div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Quindi mettere le uova sbattute e coprire con un coperchio, lasciare cucinare a fuoco basso per alcuni minuti una volta solidificata girare la frittata e cucinarla dall'altra parte; quando sarà dorata da ambo i lati togliere dal fuoco e servire.</span></div><div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Then put the eggs and cover with a lid, let cook over low heat for several minutes once solidified, turn the omelette and cook the other side, and when browned on both sides, remove from heat and serve.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzppR65RQQ6DAh4pBu1_Xj46cGikjGWWRua56nvX3k9EUuarIyytXNq9sA7Z4gClVYjl5xTQ7Ny1gapD8EeS37ZIRWXelG9CI47mgY54eWJeF23-_gwkPJuOgCTYRwpmnILnDGvOJq5Wf6/s1600/PB160050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzppR65RQQ6DAh4pBu1_Xj46cGikjGWWRua56nvX3k9EUuarIyytXNq9sA7Z4gClVYjl5xTQ7Ny1gapD8EeS37ZIRWXelG9CI47mgY54eWJeF23-_gwkPJuOgCTYRwpmnILnDGvOJq5Wf6/s400/PB160050.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xbkFkUDCBBxuLu_FtduEU4EwjJPUHsmFNCSrgqtoMFIWFI7Gp0-A1uzjme7_4QOtC2jDPHNlz_ss48aeU7zOCdAROGQgBk83VUxBbidXM447hNlYVRvxatDY7m0eoUZkL-oDwOJmwlN7/s1600/PB160051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xbkFkUDCBBxuLu_FtduEU4EwjJPUHsmFNCSrgqtoMFIWFI7Gp0-A1uzjme7_4QOtC2jDPHNlz_ss48aeU7zOCdAROGQgBk83VUxBbidXM447hNlYVRvxatDY7m0eoUZkL-oDwOJmwlN7/s400/PB160051.JPG" width="400" /></a></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-44263384480253793312010-11-12T20:49:00.001+01:002010-11-12T20:49:38.937+01:00Wine not! 250 Ottimi motivi per esserci<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">L'Associazione Italiana Sommeliers del Friuli Venezia Giulia, come ogni anno organizza un evento rivolto a tutti gli appassionati di enogastronomia. Un occasione unica per assaggiare tutti i vini del Friuli Venezia Giulia riconosciuti con i premi "3 Bicchieri del Gambero Rosso" e i "5 Grappoli" dei Duemilavini Bibenda. <br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">250 GRANDISSIMI VINI IN DEGUSTAZIONE</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: xx-small;"> (OLTRE AI ""5 GRAPPOLI e ai "3 BICCHIERI" DEL FRIULI VENEZIA GIULIA)</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><span style="font-size: x-small;"> </span><br />
I PRODOTTI GASTRONOMICI DEL "TIPICAMENTE FRIULANO"<br />
e GLI "ARTIGIANI DEL GUSTO"</span></div><span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><br />
<div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">NELLA CORNICE PRESTIGIOSA E SUGGESTIVA</span><br />
<span style="font-size: small;">DI UNA AZIENDA STORICA</span><br />
<span style="font-size: small;">SABATO 27 NOVEMBRE 2010</span><br />
<span style="font-size: small;">- VILLA CHIOPRIS in CHIOPRIS VISCONE (UD)-</span><br />
<span style="font-size: small;">L'EVENTO PIU' EMOZIONANTE DELL'ANNO</span><br />
<span style="font-size: small;">ORGANIZZATO</span><br />
<span style="font-size: small;">DAI SOMMELIER DEL FRIULI VENEZIA GIULIA !!!</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Tutti i dettagli su www.aisfvg.it</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgws-qyrActyYDN7mkYtdNIXdlfMXClrNHv5_uFwMYFO2Umz11J2u7SM_qCpD6atNIiHXE4GJjMZsrbKP2pc0ux-msbB7AFUrxpA5BqzycMk2eLJ_qQcCzv5yJGi8jpUd3WzUfG1QfzlLHt/s1600/250_Pagina_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgws-qyrActyYDN7mkYtdNIXdlfMXClrNHv5_uFwMYFO2Umz11J2u7SM_qCpD6atNIiHXE4GJjMZsrbKP2pc0ux-msbB7AFUrxpA5BqzycMk2eLJ_qQcCzv5yJGi8jpUd3WzUfG1QfzlLHt/s400/250_Pagina_1.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsJ66qJh19_ty3lQlOgTuze69sebQxafzXJUA58OEOtbHG6hEJtGKetZHX9bXwhEE0KwzlTSByyhm33hKpC4O4_TbDe2f3uBZnQ0GzBPqf-YXuhRG3nKewTg6xwcObX8C_lpBibCBDxgr/s1600/250_Pagina_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsJ66qJh19_ty3lQlOgTuze69sebQxafzXJUA58OEOtbHG6hEJtGKetZHX9bXwhEE0KwzlTSByyhm33hKpC4O4_TbDe2f3uBZnQ0GzBPqf-YXuhRG3nKewTg6xwcObX8C_lpBibCBDxgr/s400/250_Pagina_2.jpg" width="400" /></a></div><br />
<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The Italian Association of Sommeliers of Friuli Venezia Giulia every year organizes an event open to all lovers of quality food and wines. A opportunity to taste all the wines of Friuli Venezia Giulia recognized with awards "3 Bicchieri" of Gambero Rosso and "5 Grappoli" of the Duemilavini Bibenda</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">250 TASTING WINES</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">THE FOOD PRODUCT OF "TIPICAMENTE FRIULANO"</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">and "GLI ARTIGIANI DEL GUSTO"</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Saturday 27th november 2010</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">in VILLA CHIOPRIS</span></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-397559936105922152010-10-30T16:30:00.001+02:002010-10-30T16:30:39.947+02:00Uvaggio e Viaggio nel Mondo<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Domenica 31 ottobre saremo presenti alla manifestazione:</span></div><div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMt-IX5ZYxHSahCAzOdAs4PqXDYoijS5ytVtCu18KkGI4nCcexU3pJG3nVVYY9M2Wvnl5Pey15mfwfYSqlFGAwuQH24Vm8_P0mYA8EXCJz9h8Ad5PGScwlAH3iKThO2Q8EE2LYunGiNF7/s1600/Invito+uvaggio+e+viaggio+2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMt-IX5ZYxHSahCAzOdAs4PqXDYoijS5ytVtCu18KkGI4nCcexU3pJG3nVVYY9M2Wvnl5Pey15mfwfYSqlFGAwuQH24Vm8_P0mYA8EXCJz9h8Ad5PGScwlAH3iKThO2Q8EE2LYunGiNF7/s640/Invito+uvaggio+e+viaggio+2010.jpg" width="444" /></a></span></div><div style="color: black;"><span style="font-size: small;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">L'evento si svolgerà a Cormòns nel Palazzo Locatelli</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">di piazza XXIV Maggio, Cormòns il 31 ottobre dalle ore 14 alle 20.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Sarà un pomeriggio di degustazioni a banchetto con i produttori di vino,</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">con aziende turistiche, gastronomiche, aziende di olii extravergine,</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">associazioni e testate giornalistiche ed editoria</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">riguardante il vino/territorio.</span></span></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-32336237182449784622010-10-25T22:07:00.000+02:002010-10-25T22:07:36.495+02:00Le ricette dei grandi chef: Ristorante Al Grop<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>Cioccolata alla Rosa di Gorizia con il prosciutto D'Osvaldo, Montasio e salame fresco.</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><br />
</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredienti per 4 Persone:</b> </span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8 cespi (200 G) di Rosa di Gorizia, 120 g di Prosciutto D'Osvaldo tagliato a bastoncini, 50 g di lardo D'Osvaldo tagliato a dadi, 4 fette di salame fresco dello spessore di 1,5 cm, 50 ml di aceto di vino rosso, 20 g di olio extravergine d'oliva, 80 g di scaglie di Montasio stravecchio, polenta abbrustolita.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: small;"><b>Procedimento</b>:</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pulisci il radiccchio, lavalo e asciugalo. In una padella fai rosolare il lardo e a meta cottura aggiungi il prosciutto e fallo rosolare fino a che entrambi saranno croccanti, sfuma con metà aceto e fai evaporare.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In una padella con poco olio fai rosolare le quattro fette di salame e sfuma con il resto dell'aceto.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In una ciotola metti il radicchio, aggiungi il prosciutto e il lardo e mescola accuratamente.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Composizione del piatto:</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Poni una parte di radicchio così condito nel piatto con a fianco la fetta di salame e la polenta calda e al di sopra le scaglie di Montasio.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Gorizia's pink salad with D'Osvaldo's ham, Montasio and fresh salami.</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><br />
</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Servers 4 person:</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8 heads (200 G) Rose of Gorizia, 120 g D'Osvaldo's ham cut into sticks, 50 g D'Osvaldo' s fat diced, 4 slices of fresh salami thickness of 1.5 cm, 50 ml of vinegar red wine, 20 grams of extra virgin olive oil, 80 g of grated Montasio stravecchio, grilled polenta.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Procedure</b>:</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Clean the radiccchio, wash it and dry it. In a pan, let cook the bacon and half cooked, add the ham and let it cook until both are crisp, fades with half vinegar and let it evaporate.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a pan with a little oil do you fry the four slices of salami and blends with the rest of the vinegar. </span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a bowl, add the radicchio, add the ham and bacon and mix thoroughly.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Composition (of the dish):</b></span></div><span style="color: black; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Place a piece of well seasoned radicchio in the plate next salami and hot polenta and above the scales of Montasio.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNyLCo8OJAjz56Z5Oq7PqV3s1H3ZncX5ZBkw22Nl5YIBpNZijy_V_3EUE-CjQd99BIVhYNn9H4OyXXeW3bnxa7ekrm0OXlod5iH53nyAmqJoiebw7GSoRRL5g4TK-BJfxuX2gcBQpEngs/s1600/ristorante_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNyLCo8OJAjz56Z5Oq7PqV3s1H3ZncX5ZBkw22Nl5YIBpNZijy_V_3EUE-CjQd99BIVhYNn9H4OyXXeW3bnxa7ekrm0OXlod5iH53nyAmqJoiebw7GSoRRL5g4TK-BJfxuX2gcBQpEngs/s400/ristorante_1.jpg" width="400" /></a></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-64573298140421859572010-10-11T22:06:00.005+02:002010-10-11T22:16:50.369+02:00Prosciutti D'Osvaldo su Mangiaweb.it<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span><br />
<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: bold;">Omaggio ai prodotti tipici d´Italia</span><br />
<span class="Apple-style-span"><span class="Apple-style-span"><span class="testo-home-uno" style="font-weight: bold;"><span class="Apple-style-span"><br />
</span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span">Il caro Giovanni Mastroianni ha voluto con questo sito fare un omaggio ai migliori prodotti enogastronomici italiani, compresi i nostri!</span></span></span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Il suo sito merita sicuramente una visita, ecco a voi il link: </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><a href="http://ilmangiaweb.it/">http://ilmangiaweb.it/</a></span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pL99XuOBw0XK39xFp9KWxgYy0ub7-SrhHTVglv20GDmo3Dj-TyhCRzeTGkjkZlItWC3XFKo_L3R4uOR0YcXxWbX6GdH1ig3qlmzC7Fwy9UdWHSDMagPh56_cRoIR0wn1xuNVilnRG1ri/s1600/logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="63" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pL99XuOBw0XK39xFp9KWxgYy0ub7-SrhHTVglv20GDmo3Dj-TyhCRzeTGkjkZlItWC3XFKo_L3R4uOR0YcXxWbX6GdH1ig3qlmzC7Fwy9UdWHSDMagPh56_cRoIR0wn1xuNVilnRG1ri/s400/logo.jpg" width="400" /></a></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Homage to the typical products of Italy</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Dear John Mastroianni wanted to make this site a tribute to the best Italian gourmet products, including our ham!</span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="color: black;"> Your site is definitely worth a visit, here is the link: </span><a href="http://ilmangiaweb.it/" style="color: black;">http://ilmangiaweb.it/</a></span><br />
<div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-81080131261654767942010-10-11T14:04:00.004+02:002010-10-11T21:37:47.103+02:00Il giornalista Stefano Cosma ci omaggia con un meraviglioso articolo<div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;">Ecco a voi il bellissimo articolo che il caro Stefano ha scrtitto sulla nostra realtà.</div><div style="color: black; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">L'articolo è stato pubblicato sul quotidiano regionale "Il Piccolo" in una rubrica curata settimanalmente dallo stesso giornalista sui protagonisti del Collio, famiglie e aziende. </span></div><div style="color: black; text-align: justify;"></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;">26 SET 2010 Il Piccolo Gorizia Isontino pagina 21</div><div style="color: black; text-align: justify;"><br />
<br />
Ritaglio stampa ad uso esclusivo del giornale, non riproducibile.</div><div style="color: black; text-align: justify;"></div><div style="color: black; text-align: justify;"><b><span style="font-family: Georgia,'Times New Roman',serif;">VIAGGIO NELLE AZIENDE DEL COLLIO. UNA LAVORAZIONE FAMILIARE</span></b><br />
<b><span style="font-family: Georgia,'Times New Roman',serif;">I D’Osvaldo, artigiani del prosciutto</span></b><br />
<b><span style="font-family: Georgia,'Times New Roman',serif;">Da settant’anni a Cormons producono salumi conosciuti e celebrati in tutto il mondo</span></b></div><div style="color: black;"><i style="font-family: Georgia,"Times New Roman",serif;">di STEFANO COSMA</i></div><div style="color: black;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia,'Times New Roman',serif;">Nella maggior parte dei casi apprezziamo un prodotto alimentare senza averlo mai visto preparare e senza conoscerne il produttore. Se parliamo di cibi acquistati nella grande distribuzione, questo è scontato, ma se ci riferiamo ad alimenti che nascono dall’agricoltura locale o dalla trasformazione dei prodotti d’allevamento della nostra provincia, il discorso cambia. Per anni, a esempio, ho assaggiato con piacere il prosciutto D’Osvaldo che mi veniva offerto a una festa privata, ovvero proposto in un ristorante.<br />
Poi, alcuni anni or sono, a una mostra ho conosciuto la giovane e deliziosa Monica D’Osvaldo e qualche tempo dopo, a una cena, anche il padre Lorenzo. Se della figlia mi aveva colpito la grazia, del padre mi ha sedotto la simpatia e la genuina franchezza, oltre che il prosciutto che affettava per noi. Vi assicuro che, da allora, i suoi prodotti è come se avessero acquisito un altro sapore, che riconosco, interpreto, trasmetto ad altri, nell’illusione di aver affinato il mio palato. Ma, papille gustative a parte, quel valore aggiunto non è altro che il semplice rapporto umano, nato a tavola in alcune ore di piacevole convivio.<br />
Ricordo che Lorenzo D’Osvaldo lodava la carne del tasso, che aveva promesso di farmi assaggiare – e che attendo fiducioso -, mentre io narravo le mie imprese da “bubez” di caccia. Solo anni dopo appresi che la sua maestria nel lavorare la carne, non solo suina, aveva antiche radici. Il nonno Giacomo (bisnonno di Monica e di Andrea) era, infatti, commerciante di carni tra l’Austria e l’Ungheria e proprio lì aveva appreso la tecnica dell’affumicatura per conservare i cibi. Una tecnica che il figlio Luigi, titolare anche di una macelleria, applicherà con successo ai prosciutti, quando nel 1940 ne inizierà a Cormòns una piccola produzione. Usando i legni che c’erano, li affumicava per mantenere al meglio la qualità della carne, poiché tale sistema ha proprietà antisettiche, antiossidanti, antimicrobiche e conferisce ai cibi, risultando più asciutti, principi nutritivi più concentrati,con maggiori proteine.<br />
Perciò, quando Lorenzo subentra in questa attività paterna, poiché non proseguirà con la macelleria, non abbandona questo sistema ormai collaudato da anni, anzi, potenzia la produzione e nel 1982 la trasferisce nella sede attuale, una villa ottocentesca circondata da edifici rurali, sita ai margini di Cormons. Assieme alla moglie Lucia Grion, apporta alcune modifiche all’affumicatura, rendendola più dolce e più leggera, utilizzando solo legni di alloro e di ciliegio. Sempre attenti alla tracciabilità dei loro prosciutti (circa 2mila all’anno), ci spiegano che «i maiali da cui provengono le cosce sono tutti friulani e vengono cresciuti da piccoli allevatori di nostra fiducia. Seguono una rigida alimentazione a base di granoturco, orzo, patate ed erba medica. Infatti, è una delle cose a cui teniamo molto, perché contribuisce alla buona riuscita del prodotto, assieme alla lavorazione manuale di ogni coscia».<br />
Un procedimento lungo e accurato che non spetta a noi spiegare nei dettagli, ma che trovate ben descritto nel sito www.dosvaldo.it e nel quale vi invito a navigare. Da ricordare, comunque, che i prosciutti venivano – uso l’imperfetto - affumicati in un’antica e suggestiva stanza con un grande fogolàr, sul cui fuoco bolliva per mesi un pentolone contenente erbe aromatiche, con in alto appese un centinaio di cosce alla volta. Lì rimarrebbero dai 2 ai<br />
4 giorni, per poi passare alla stagionatura, effettuata esponendo i prosciutti nelle stanze della villa opportunamente<br />
ventilate con l’aria fresca della campagna. Ed è qui che a un prodotto diventato eccellenza alimentare della tradizione del Friuli Venezia Giulia come “Prosciutto di Cormons”, celebrato in Italia e all’estero, nella cui forma è<br />
prevista la conservazione del piedino, un altro tipo di “zampino” ha tentato di fare lo sgambetto. Quello degli ispettori dell’Ue, i quali hanno imposto una serie di procedure igienico-sanitarie che impedirebbero ai D’Osvaldo di continuare la produzione secondo i canoni seguiti da 70 anni. Le norme comunitarie, infatti, tarate sulle produzioni industriali, stanno mettendo in difficoltà quelle artigianali, ma per fortuna nostra e di tutti i loro estimatori Lorenzo e il figlio Andrea hanno ovviato momentaneamente al problema e stanno lavorando per mantenere in casa tutta la filiera.<br />
Nelle stagioni in cui non sono occupati a produrre prosciutto, guanciale, speck e pancetta, seguono i loro vigneti,<br />
da cui nascono il “Blanc dal Gigi”, un Friulano in purezza, il Sauvignone un uvaggio rosso ottenuto“ Tra le nuvole” con uve di Merlot e Cabernet.<br />
©RIPRODUZIONE RISERVAT</span><span style="color: black; font-family: Georgia,'Times New Roman',serif;">A</span></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com1tag:blogger.com,1999:blog-2987248994451585718.post-20949136414209444272010-10-10T16:23:00.000+02:002010-10-10T16:23:28.038+02:00Prosciutti D'Osvaldo è su Twitter!<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;">Ciao a tutti!</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;">Il blog Prosciutti D'Osvaldo è anche su Twitter, seguiteci!</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><a href="https://twitter.com/DOsvaldoAndrea">https://twitter.com/DOsvaldoAndrea</a> </span></span></span>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-2182171482818340842010-10-05T22:42:00.005+02:002010-10-10T16:24:17.753+02:00Prosciutti D'Osvaldo @ Barcolana 2010<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">L'Agenzia regionale per lo sviluppo rurale - Ersa Fvg sarà presente all'interno del Villaggio Barcolana con uno spazio di circa 200 metri quadrati. Al suo interno, grazie alla collaborazione con l'Associazione regionale dei sommelier e il supporto dei Consorzi di tutela dei vini Doc de Friuli Venezia Giulia, curerà l'Enoteca, dove oltre un centinaio di etichette, individuate tra le più qualificate aziende vitivinicole della Regione, saranno proposte "al bicchiere" con l'obiettivo di offrire un quadro delle eccellenze vinicole regionali. La Barcolana sarà anche occasione per dare visibilità agli altri prodotti del comparto agricolo e agroalimentare del Fvg. A tal fine Ersa abbinerà alla selezione dei vini (individuati tra le zone Doc della Regione), un piatto rappresentativo del</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"> </span></span><i style="margin: 0px; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Tipicamente Friulano, </span></span></i><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">il marchio che raccoglie sotto un'unica bandiera tutto quello che cresce nelle campagne del Friuli Venezia Giulia e viene interamente lavorato nelle aziende del territorio. </span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Giovedì 7 alle ore 12 l'Associazione Regionale dei Sommelier inaugurerà lo stand assieme agli Assessori ed il Presidente della Regione dove verrà offerto il nostro prosciutto.</span></span><br />
<div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">The Regional agency for agricultural development - Ersa Fvg will be present inside the Barcolana Village with a space of about 200 square metres. Inside the area, thanks to the collaboration with the Regional Association of Sommelier and the support of the Friuli Venezia Giulia Doc wine Consortiums, there will be a wine bar where 100 different bottles, selected among the best wine companies in the Region, will be proposed for tasting. The Barcolana will also be the occasion to provide exposure of FVG agricultural and food products. Ersa will propose a typical dish of the Region (</span></span><i style="margin: 0px; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Tipicamente Friulano)</span></span></i><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"> to be paired with the wine selection (from the Region's Doc areas). All local products grown and processed in Friuli Venezia Giulia come under name </span></span><i style="margin: 0px; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Tipicamente Friulano</span></span></i><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">. </span></span></div></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Thursday te 7th at 12 am the Association of Sommelier will be open the ERSA stand and the President of FVG and the Regional Councillors will be present. Our ham will be offer during the event.</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcL_EVHZza6ijInmsfXOFJujtfbV4FYwWNDBy6nssh02c59pEoCsQPLs_HKHu4vtN5ZvEhmDGJWJHFQyqaT1Lyf1yxw7wju9DCn9WOP0Z3QPSgWVVkllljNUCxENZKddeZJV-apMw3m__/s1600/Barcolana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcL_EVHZza6ijInmsfXOFJujtfbV4FYwWNDBy6nssh02c59pEoCsQPLs_HKHu4vtN5ZvEhmDGJWJHFQyqaT1Lyf1yxw7wju9DCn9WOP0Z3QPSgWVVkllljNUCxENZKddeZJV-apMw3m__/s400/Barcolana.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-6046162496037332882010-10-03T16:34:00.006+02:002012-01-19T13:46:15.487+01:00Le ricette di casa<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Pappardelle pomodoro, panna e pancetta D'Osvaldo</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredienti</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pappardelle</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Salsa di pomodoro q.b.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Panna da cucina</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pancetta D'Osvaldo tagliata a striscioline</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Pappardelle with tomato sauce, cream and D'Osvaldo's bacon</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Servers </b> </span><br />
<span style="font-size: small;">Pappardelle</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Tomato sauce</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cream </span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">D'Osvaldo's bacon cut into strips</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuSjmVCkHTmoT22-QYyjm6NfnVKOWU1y5_BUagbA49KHQ9T6i06ztONqkpVavedocwJSQXwD-9i46SEgZKlYQn9sEWZ-Ub3bCrQ-wu2sckoipZBRv6ZLdDIQBRRSl1ZAcx1zeg64G_40m/s1600/PA030184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuSjmVCkHTmoT22-QYyjm6NfnVKOWU1y5_BUagbA49KHQ9T6i06ztONqkpVavedocwJSQXwD-9i46SEgZKlYQn9sEWZ-Ub3bCrQ-wu2sckoipZBRv6ZLdDIQBRRSl1ZAcx1zeg64G_40m/s320/PA030184.JPG" width="240" /></a></div><br />
<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Procedimento </b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Far bollire abbondante acqua in una pentola dove verrà cucinata la pasta.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> <b> </b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Procedure</b></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Boil water in a pot where it will be cooked pasta.</span></div><br />
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<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Nel frattempo far sciogliere un pò di burro con un filo d'olio in una padella; quindi versare la pancetta e lasciarla rosolare per alcuni secondi.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Meanwhile, melt some butter with oil in a pan, then add the bacon and let it cook for a few seconds.</span></div><br />
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<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Aggiungere la pasta nella pentola con l'acqua e la salsa di pomodoro nella padella con la pancetta. Far bollire il sugo per alcuni minuti; succesivamente mettere la panna e mescolare il tutto.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Quando la pasta è cotta, scolarla e farla saltare nella padella con il sugo.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Impiattare.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add the pasta into the pot with water and the tomato sauce in the pan with the bacon. Boil the sauce for a few minutes. Then put the cream and mix together.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">When the pasta is cooked, drain and toss into the pan with the sauce.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serve.</span></div><br />
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</div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0tag:blogger.com,1999:blog-2987248994451585718.post-41872919008744480632010-10-03T15:11:00.004+02:002010-10-03T15:29:20.706+02:00Prosciutti D'Osvaldo @ Gigio Wine Fest<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ieri sera abbiamo partecipato alla VII edizione del Gigio Wine Fest, un evento organizzato da Giancarlo Candotto titolare dell' Osteria- Wine Bar da Gigjote di Gonars.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Per l'occasione è stata chiusa tutta la via di fronte al locale e sono stati allestiti degli stand che ospitavano varie aziende vitivinicole friulane e prodotti dell'enogastronomia locale, come il nostro speck, il pesce della laguna di marano, il frico del Nobile Duca e i formaggi di carnia</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Last night we participated at the VII edition of Gigio Wine Fest, an event organized by Giancarlo Candotto owner of the Wine Bar-Tavern Gigjote in Gonars.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">For the occasion all the way across the winebar was closed, and few stands were set up to accomodate the various wineries in Friuli and local products, like our speck, fish from the lagoon of Marano, the Nobile Duca's frico and carnia's cheese. </span></div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReOtViEZIjz62G0D9b6Yj8XIbuki3jgAQNBly3VZrtAZa3_wdCBD-CuTniyRWhondr60E37yf3zr2sWLreH0PvyMp1uCVkkHsxDM0b5Ue2UP_OsIIKfZCFPjK3kgXGg14m_Z7Y0FXkTGN/s1600/PA020188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReOtViEZIjz62G0D9b6Yj8XIbuki3jgAQNBly3VZrtAZa3_wdCBD-CuTniyRWhondr60E37yf3zr2sWLreH0PvyMp1uCVkkHsxDM0b5Ue2UP_OsIIKfZCFPjK3kgXGg14m_Z7Y0FXkTGN/s400/PA020188.JPG" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDSheqSoxfgTXSO_zVQ27XOmnJ9alpplx0qT6r6Qo5tdvVeMh6nx-8b-rwwDiIzOEtn4MmnVcn8iMeDYZSv9HDBJRR0xTB_D_4mXc5w6-QOJX4jurJJa4KXqkXyjD0Z_aap3A1tnQwJn6/s1600/PA020193.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDSheqSoxfgTXSO_zVQ27XOmnJ9alpplx0qT6r6Qo5tdvVeMh6nx-8b-rwwDiIzOEtn4MmnVcn8iMeDYZSv9HDBJRR0xTB_D_4mXc5w6-QOJX4jurJJa4KXqkXyjD0Z_aap3A1tnQwJn6/s400/PA020193.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <span style="color: black; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Il gruppo dei pescatori di Marano Lagunare</span></span> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20k_O7r0TLxtEPgufbokz3ZQg7kO2q2oHcuO7mAGlHXYtzrgNcKK89Uo1OCRxqe1velnJjJgY6Mh_iJuELksrIS6En95R3DvmBp57zMRERPKiDFYbXwz7Zlyukq4VMcioIAqyzj5stSuB/s1600/PA020192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20k_O7r0TLxtEPgufbokz3ZQg7kO2q2oHcuO7mAGlHXYtzrgNcKK89Uo1OCRxqe1velnJjJgY6Mh_iJuELksrIS6En95R3DvmBp57zMRERPKiDFYbXwz7Zlyukq4VMcioIAqyzj5stSuB/s400/PA020192.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ho8e42B2IZcJKVOdPmLvNaFKt4uvjD4mSDv6V4jvbtpFVBCBdoPd0-OQFg852hIWFr9YbqhutpjrGwsAqBmtDev3JroI1vURcKbH-38FMgzxSZijrHDWaZ0MDbkOqdu1cINA36se2oXg/s1600/PA020191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ho8e42B2IZcJKVOdPmLvNaFKt4uvjD4mSDv6V4jvbtpFVBCBdoPd0-OQFg852hIWFr9YbqhutpjrGwsAqBmtDev3JroI1vURcKbH-38FMgzxSZijrHDWaZ0MDbkOqdu1cINA36se2oXg/s400/PA020191.JPG" width="300" /></a></div><div class="separator" style="clear: both; color: black; text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">la paella che si cucina... </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkdYsf6fG8jNSiGiRrc8AZV4wkQAy6Er4LhbqyWBzz8L3CCURb8qslRyrZIpWHR4fjuhXblJs3G-N403K_WZPanP2SJaADpSHILdaEQuOaW976WtgVg-v6DbG-uL5NYAhdRC1CQ3cuIAe/s1600/PA020203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkdYsf6fG8jNSiGiRrc8AZV4wkQAy6Er4LhbqyWBzz8L3CCURb8qslRyrZIpWHR4fjuhXblJs3G-N403K_WZPanP2SJaADpSHILdaEQuOaW976WtgVg-v6DbG-uL5NYAhdRC1CQ3cuIAe/s400/PA020203.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Una parte di pubblico presente all'evento </span> </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_x5stnT6Ahikm2VxfSg2av2YQSu6iOYp81wqjhpEDAndL5NgHrGXaj9M5gmIix0wBpPiHCNvLO1_p5vbEatjuD5XJR1m5z89N0-wivMPpwLkvkHRVZZzwHtHCF0BjSLJLJzCVm9nmPR3/s1600/PA020206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_x5stnT6Ahikm2VxfSg2av2YQSu6iOYp81wqjhpEDAndL5NgHrGXaj9M5gmIix0wBpPiHCNvLO1_p5vbEatjuD5XJR1m5z89N0-wivMPpwLkvkHRVZZzwHtHCF0BjSLJLJzCVm9nmPR3/s400/PA020206.JPG" width="400" /> </a></div><div class="separator" style="clear: both; color: black; text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Monica e Andrea con Marco Gallo titolare dell'Azienda Agricola Masut da Rive</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZ2uhyphenhyphenL8t6OGRUoS7BuGq6l0geP-VdcCuQzPir-0yxDhH-dJZjIaZte6e67MXI-huvMz5OzHIA-lqLwBDxrMXaqRIUgxAJbk01jhHRh7Fa-k5r8H5eM-L0kwPxsiAvygi0LF7zI4rppzZ/s1600/PA020209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZ2uhyphenhyphenL8t6OGRUoS7BuGq6l0geP-VdcCuQzPir-0yxDhH-dJZjIaZte6e67MXI-huvMz5OzHIA-lqLwBDxrMXaqRIUgxAJbk01jhHRh7Fa-k5r8H5eM-L0kwPxsiAvygi0LF7zI4rppzZ/s400/PA020209.JPG" width="400" /> </a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"> </span></div>Prosciutti D'Osvaldohttp://www.blogger.com/profile/14384858259720195002noreply@blogger.com0