La Cucina del Friuli-Venezia Giulia by Alessandro Molinari Pradelli is easily the most comprehensive reference on Friulian cuisine that I own. A veritable compendium, this cookbook contains over 600 pages…
As Friuli native Germano Pontoni describes in his introduction, La Zucca Si Sposa... celebrates the "marriage" of winter squash to other ingredients, from pasta to honey, from meat to wine.…
Ristoranti, Osterie e Frasche del Friuli-Venezia Giulia by Ermanno Torossi is first and foremost a guide to the restaurants and other eateries of FVG, but as I'll explain below, there…
Vecchia e Nuova Cucina di Carnia by Gianni Cosetti is perhaps one of the most influential cookbooks in all of Friuli. Nicknamed the orsetto, or “bear,” of Carnia, Cosetti gained…
Le Ricette Tradizionali di Trieste: i sapori della cultura mitteleuropea by Maria Frausin was among the first Friulian cookbooks in my collection (it was given to me by my friend…
It was July 2005, and I had just arrived in Forni Avoltri for the Festa dei Frutti di Bosco. As I was wandering through the town getting my bearings, I…
It was a chilly February morning in 2004, my first trip to Friuli after having decided to write a book on the region's cuisine. I was exploring the town of…
While traveling in Friuli, I kept seeing the book Un Amore Chiamato Friuli on display in restaurants throughout the region, but despite searching in every town I visited, I was…
In the hilltop hamlet of Piano d’Arta, on a serene lane lined with shady trees and wisteria blossoms, Albergo Ristorante Salon was long recognized for its innovative local cuisine. When…
During the years I spent traveling in Friuli, doing research for my cookbook Flavors of Friuli: A Culinary Journey through Northeastern Italy, I purchased a number of cookbooks along the…
