Ham city San Daniele

In Tarvisio, known for its market, a stop for cappuccino and tiramisu is worth it. Then continue through the 23 km long Canal Valley (Val Canale), which separates the Carnic Alps from the Julian Alps and the Karawanks, and where all three major European language families – Germanic, Romance and Slavic – directly meet and have lived together for centuries. A constellation that cannot be found elsewhere in Europe. Via Pontebba (here was the Italian-Austrian border until 1919), Dogna (a detour into the Dogna Valley is worth seeing) and Moggio Udinese (severely affected by the 1976 earthquake) the route continues to the lavender town of Venzone. Via Osoppo you then partly follow the Tagliamento river to San Daniele del Friuli, the origin of the world-famous air-dried San Daniele ham (Prosciutto di San Daniele). 25 producers annually produce over 2.6 million ham legs there, which must weigh at least 11 kg. After this stop, head north again and over the 954 m high, barely trafficked Sella Chianzutan (a former hill climb race track) you reach Verzegnis (known for the red marble) and the picturesque Verzegnis reservoir. At Tolmezzo, head west to Villa Santina and at Ovaro turn right to Monte Zoncolan. This ascent, with an average gradient of 11.5%, is considered one of the toughest climbs in cycling and is often ridden during the Giro d’Italia. The route then continues in the valley to Paluzza and over the 1357 m high Plöcken Pass (the Plöcken Pass Geotrail is interesting) you reach Carinthia again. Via Kötschach-Mauthen it goes through the Upper Gail valley back to Hermagor.