Cookbook Corner: La Zucca Si Sposa…
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.…
My Top 10 Most Memorable Meals in FVG
The years I spent researching the history, culture, and cuisine of Friuli-Venezia Giulia are some of the most memorable of my life. Throughout my travels, I ate in countless restaurants…
Cookbook Corner: Ristoranti, Osterie e Frasche del Friuli-Venezia Giulia
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…
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…
Cookbook Corner: Vecchia e Nuova Cucina di Carnia
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…
Cookbook Corner: Le Ricette Tradizionali di Trieste
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…
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…
Cookbook Corner: Cucina della Carnia
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…
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…
Cookbook Corner: Dulcis in Fundo
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…