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…
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…
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…
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…
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…
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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…
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…
