La Cucina del Friuli-Venezia Giulia by Alessandro Molinari Pradelli is easily the most comprehensive reference on Friulian cuisine that I own. A veritable compendium, this cookbook contains over 600 pages…
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.…
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.…
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…
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…
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…
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…
Each year during the spring and/or fall, castles throughout Friuli-Venezia Giulia open their doors to the public as part of an event known as Castelli Aperti. Sponsored by the Conzorzio…
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…
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…
