Baccalà alla Vicentina
My recipe for Baccalà (salt cod stew), as excerpted from Flavors of Friuli: A Culinary Journey through Northeastern Italy, is featured this week at chicgalleria.com.
Hungarian Goulash
My recipe for Goulash, as excerpted from Flavors of Friuli: A Culinary Journey through Northeastern Italy, is featured today at magicallydelicious.com.
Sarde in Saor (Venetian-Style Marinated Sardines)
My recipe for Sarde in Saor ("sardoni in savor" in Triestine dialect), as excerpted from Flavors of Friuli: A Culinary Journey through Northeastern Italy, is featured today as a Super…
Aquileia and Grado
Once again, in my efforts to see as much as possible in two weeks, my plan was to visit two cities in one day. I left my hotel in Udine…
Gemona del Friuli and Venzone
The next day, I took another early train from Udine to Gemona del Friuli. After passing endless, barren fields in varying shades of brown, we reached the Alto Friuli—the gateway…
Tarvisio: Monte Santo di Lussari
Early one winter morning, I took the train from Udine to the town of Tarvisio in the mountains of northern Friuli. The sky was clear, and for most of the…
Udine: Hostaria Alla Tavernetta
On Valentine's Day, I bid farewell to Trieste and took the train to Udine, where I discovered that the sottopassaggio (underground walkway) held a passage leading from the train platforms…
Muggia: Lilibontempo (Trattoria “Ex-Hitler”)
On my last day in Trieste, I took bus #20 from the train station and, after a half hour of winding through the city’s southern suburbs, arrived in the town…
Flavors of Friuli: ForeWord Review’s Book of the Year Awards
Flavors of Friuli: A Culinary Journey through Northeastern Italy has just been awarded a bronze medal in the "Cooking" category of ForeWord Review's 2010 Book of the Year Awards. Other…
Pasticceria Penso: Torta Sacher
It was a blustery February morning, and I had returned to Pasticceria Penso, one of Trieste’s oldest bakeries, to inquire about some local dessert recipes. Several days prior, I had…