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…
Gnocchi of Friuli-Venezia Giulia
Potato gnocchi is quite common throughout much of Italy, but nowhere more so than in the north, where there is a strong Austrian influence. In Friuli-Venezia Giulia, parts of which…
Cormòns: La Subida
My only plan for the day was to take the train to Cormòns for lunch, which left me the entire morning to spend in Trieste. The air was surprisingly thick…
Pumpkin Gnocchi with Browned Butter, Sage and Ricotta Salata
My recipe for Pumpkin Gnocchi with Browned Butter, Sage and Ricotta Salata has been featured at bbaudiology.com as a "healthy hearing recipe." The original version, Gnocchi di Zucca, was published…
Sauris: Prosciuttificio Wolf Sauris
The forecast had predicted clouds and a chance of rain for my remaining three days in Sauris di Sotto. Sure enough, I awoke to a string of low, wispy clouds…
Gnocchi di Susine
My recipe for Gnocchi di Susine (plum-filled gnocchi), as excerpted from Flavors of Friuli: A Culinary Journey through Northeastern Italy, has been featured at chicgalleria.com.
Ultimate Gnocchi di Zucca
My second visit to Friuli was brief—a one-day stopover in Udine with Mike (my then-boyfriend and now-husband). We had just spent an exhausting week in Venezia during Carnevale. Now, Venezia…