In Italian cuisine-what type of meat is prosciutto?
Prosciutto salad, with basil, tomato and fresh mozzarella. Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products, including some local prosciutto, are covered by a Protected Designation of Origin (PDO) – DOP in Italian – and other, less stringent designations of geographical origin for traditional specialties. Various regions have their own PDO, whose specifications do not in general require ham from free-range pigs. The two famous types of Italian "prosciutto crudo" are: "prosciutto crudo di Parma", from Parma, and "prosciutto crudo di San Daniele", from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region.
Italian cuisine Friuli Venezia Giulia: these include the "gubana" nut roll of Friuli (known as "guban'ca" or "potica" in Slovenia) and the "jota" stew. Among the Slovenian dishes that come directly from Italian cuisine, the gnocchi and some types of pasta are especially popular, as well as dishes like the minestrone (known as mineštra in Slovene) or the frittata (known as frtalja in Slovene). Prosciutto (pršut in Slovenian) and polenta are also popular. Much of Italian-American cuisine is based on that found in Campania and Sicily, heavily Americanized to reflect ingredients and conditions found in the United States. Most pizza eaten around