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Prosciutto di San Daniele - San Daniele Ham

Reliability & confidence
Reliabilit y & confid ence Academy on Tour Business Proposals in Friuli Venezia Giulia
Academy on Tour
ACADE M Y
Positive words are bringing positive vibes. In this Upstream Training job could be. It’s not a matter of ‘power’ that some-
training module we explain why and how important is body has and somebody else hasn’t. The only chance
to create a positive environment around us. We also ex- is ‘awareness’ and this is the only choose that we can do to
plain how we can, by our self, become a member of a leading educate our self towards our target. In daily life the partial, or
team. You’ll face easy issue and some other more compli- total, lack of these feature will not bring us to any important
cate, on these we’ll concentrate. A ‘wrong’ attitude, even if target. Can we build them and deal in a way that will distin-
unconscious that we might adopt, can cancel the trust we guish our person, the team we belong and the company we
need to communicate to others. Sometimes forever. These are working for? The answer is yes. There is no cause and we
three behaviors are connected, and their disconnection will need an appropriate work to let grow this attitude. Finally, if
not lead to any good result in life as in our job. Whatever the you really want, everything is possible.

name “ Tocai”, since it was too similar with the ham cooked in crust (Parsuto in crost), smoked
Great Tour of Hungarian designation of origin of the vine Tocaji. and cooked wrapped in bread dough. Among the
“ If the Tocai wine is worth as a wine will contin-
the Gastronome ue to be worth it also as Friuli wine, you should main courses: la Jota, stew made of beans and
sauerkraut; the goulash, a stew made of garlic,
3 days deal with it, and move on”. Bruno Pizul (who is meat and peppers. Among the deserts: la putiz-
a journalist, former football player, TV sport com- za, a pastry nut roll, the potato Kipfel, le favette,
mentator for RAI for the Italian National football biscuits made of peeled white almonds.
1st Day: Udine team from 1986 till 2002… and Friulian).
Udine is a small town with squares with Venetian Typical Friuli dinner and overnight. In the afternoon we continue with the enchant-
charm and antiques buildings: from Piazza Lib- ing Miramare Castel, overlooking the sea, built in
ertà, which is defined “the most beautiful Vene- 2nd Day: Trieste, Castello di Miramare and Col- 1860 by the Duke of Austria and his wife, offering
tian square on the mainland”, to Piazza Matteotti lio (km 49) the evidence of a luxurious noble residence pre-
(or Piazza delle Erbe), which is surrounded by col- Trieste is a city on the border with the Slavic served with its original interior furnishings.
onnades, it looks like salon on open air. The Old countries, on the foot of the Karsts Region, fac-
Town is the place of Tiepolo’s masterpieces (Ar- ing its beautiful Gulf. The visit begins with Piazza 3rd Day: San Daniele del Friuli (km 46)
chiepiscopal Palace) and of typical taverns. You Unità d’Italia, the largest square in Europe, open Departure for San Daniele del Friuli for a vis- 87
can also admire Udine from the hill on which is to the sea and framed by the Baroque Palazzo it of a Prosciutto manufacturer, where will be
erected the Old Castle: your view will stretch on Pitteri and the City Hall. Here stands out an alle- demonstrated the various stages of producing of
the town’s red roofs and then your look will fly on gorical fountain originated from 1750 dominated the prosciutto Daniele with a tasting at the end.
the crown of hills and mountains that protects, in by statues. On the top of one hill elevates S. Gi- Lunch based on typical Friulian products: from
North, the capital of Friuli. usto, built in XIV century by the union of former Frico to Polenta ai Cjarsons, to Salami with vine-
Aperitif in the typical Udine’s taverns with a glass Romanesque churches. Typical lunch in the city gar, to Muset and Brovade. Bon appétit!
of good Friuli wine. center of Trieste. Curiosity: The tiramisu is already a dish of nation-
The Gastronomy of Trieste: affected by Austrian, al or even international fame, but although many
Curiosity: until few years ago the Friuli wine was Hungarian, Jewish, Slavic and Oriental influenc- do not know it, it has origins from Friuli.
called “ Tocai”. The “agreements” between Ita- es, especially for the use of spices and aromas.
ly and the European Union have forbidden the
Among the appetizers: a knife cutting board of
Eno-Gastronomia, il meglio della regione & Formazione Wines & Gastronomy, the best of region & Training