San Daniele del Friuli is a beautiful little community about 20 kilometers southwest of the big industrial city of Udine, located in the hill country where dry-aged hams are a tradition. Making prosciutto is the principal business of the town – perhaps followed by eating it. Even some of the flower planters in town are in the shape of pigs. Although the Friulani love their asparagus (see my posts from May 2009), the only time I've ever eaten asparagus risotto in Friuli, it was made with white asparagus. The Friulani version was silken and smooth and very pale. Oddly enough, I had often been served cold steamed asparagus wrapped in prosciutto, and Pat and I wondered why we'd never seen a risotto that combined the...Read More