Puff Pastry Desserts of Friuli-Venezia Giulia
Believed to have been invented in 17th-century France, puff pastry is the base for preparing several traditional desserts in FVG. It is made from layers of dough and butter that…
Agrodolce: Sweet and Sour Recipes of Friuli-Venezia Giulia
The concept of agrodolce in Italy is commonly attributed to the influence of the Arabs, who conquered Sicily in the year 965. With its literal translation being "sweet" (dolce) and…
Stews of Friuli-Venezia Giulia
From the northern mountains to the central plains to the southern coastline, Friuli-Venezia Giulia is known for its hearty, rustic cuisine. With the exception of its capital city, Trieste, which…
Austro-Hungarian Desserts in Friuli-Venezia Giulia
During the late 14th century, two competing powers were emerging in Europe: the Venetian Republic and the Austrian Empire. As the Venetians set forth on an extensive conquering spree, Trieste…
Prosciutto Dishes of Friuli-Venezia Giulia
The Celts were the first culture to use salt in preserving pork, and their arrival in the hill town of San Daniele del Friuli around 400 BC marks the origin…
Cornmeal & Polenta Recipes of Friuli-Venezia Giulia
Cornmeal has been a staple in Friuli since the 16th century and for much of that time was considered a food of poverty. Corn was originally introduced into Europe by…
Winter Squash Dishes of Friuli-Venezia Giulia
Last month, I reviewed the cookbook La Zucca Si Sposa... by Germano Pontoni. In it are more than fifty recipes that "marry" winter squash to a number of different ingredients.…
Cjalsòns of Friuli-Venezia Giulia
Served in nearly every restaurant throughout northern Friuli, cjalsòns are a type of stuffed pasta with a multitude of possible fillings. Every cook in every valley of the Carnia mountains…
Salt Cod Dishes of Friuli-Venezia Giulia
One of the best known staples of Venetian cooking is salt cod, or baccalà, and since much of Friuli was under Venetian rule for centuries, it is natural that baccalà…
Profiles: 3 Culinary Legends of Friuli
Every cuisine has its masters, individuals who have been instrumental in defining their country's or region's cooking style, often elevating it to a new level. In my own research into…
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