Large tray of Prosciutto di San Danielle” DOP Last night I’ve attended a delicious Italian foods event focusing on the Denominazione di origine controllata, hosted by Italian Trade Agency at Osteria del Principe. The mentioned Italian phrase literally meant as “controlled designation of origin,” it is a quality assurance label for Italian food products, especially wines and various cheeses (DOP — Denominazione di Origine Protetta, “Protected Designation of Origin”). This is modeled after the French AOC. It was instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation of Origin, which came into..
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Photos from top to bottom: Looking down at the main dining room; 30-month Prosciutto di Parma; Chef slicing the leg of Prosciutto di Parma; Cheeses served Grana Padano & Montasio; Prosciutto San Daniele Last night I was invited to the Legends from Europe dinner at the beautiful, historical SD26 at one of the restaurant’s private dining rooms. Despite SD26 would be about 5 years old, mind you they have a long legacy with restaurant scene in NYC. Tony May (the co-owner with his daughter, Marisa May) started and owned the Rainbow Room in the late 60s to the 80s. Eventually..