Ricette Triestine, Istriane e Dalmate by Jolanda de Vonderweid is a pocket-size collection of recipes from Trieste, the Istrian peninsula (comprising parts of Italy, Slovenia, and Croatia), and Dalmatia (the…
Cucina e Vini Friulani nel Mondo was edited by Gianfranco Angelico Benvenuto and published by the Camera di Commercio, Industria, Artigianato e Agricoltura di Udine. In his foreword, Gianni Bravo,…
Le Ricette della Tradizione Friulana by Adriano Del Fabro is the second edition of Friuli in Cucina: La Cultura del Cibo, Le Ricette, published one year later as part of…
Le Ricette della Cucina Friulana dalla A alla Z by Marta Omero is an alphabetized compilation of recipes from Friuli, featuring, as the subtitle states, the best of Carnian cooking.…
Cucina Triestina: Nuovissimo Prontuario per Professionisti ed Esperti by Cesare Fonda isn't a cookbook per se. As the title states, it's more of a handbook on Triestine cuisine "for professionals…
Friuli e Trieste in Cucina by Mila Contini is part of a 20-volume series, with one cookbook for each region of Italy. From a design standpoint, the book is about…
Feste, Sagre, Fiere, Mercati in Friuli-Venezia Giulia by Paola Mancini and Adriano Del Fabro is primarily a guide to the festivals and markets of FVG, though as I'll get to…
Istria is the largest peninsula in the Adriatic Sea, extending from Trieste southward through sections of Slovenia and Croatia. The Quarnero, or Kvarner Gulf, separates the peninsula from the rest…
Friuli in Cucina: La Cultura del Cibo, Le Ricette was another of the first Friulian cookbooks I bought. The author, Adriano Del Fabro, opens with the declaration that, among all…
Montasio, Per Primo e Per Ultimo: dal Frico agli Antipasti, ai Dessert, edited by Giancarlo Re, is a compilation of recipes using Montasio, a cheese named after the mountain where…
