Bringing Italian meats to Australia is trickier than you think. According to Daniel
Iannello from family-owned, 10-year-old Redfern Italian deli Delizie di Casa,
products need to be aged for at least 400 days before they make it through customs.
That’s why their Prosciutto San Daniele, which is one of the few products that meets
those requirements, is one of their bestsellers.
|Venue name:||Delizie Di Casa|
2b/780 Bourke St
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