There are two famous types of Italian prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs’ diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour. ~wikipedia I don’t recall the first time I had prosciutto, but I do recall being very impressed with the aged ham. It is usually slice very thin and…
Tag: pizza
78 Reasons Why Your Book May Never Be Published
Pat Walsh is an Editor who takes on the task of schooling the would-be novelist on how to improve their writing by providing them with the reasons they might be better off taking up golf. He also adds 14 Reasons why it might be published. The chapters are small, the writing is clear and concise, the word choice errs on the side of the simple and understandable. It is also pretty damned funny. I’ve been writing this and that for a long time, but I have never been published. I have a couple of manuscripts I have been kicking around,…