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Food |
Prosciutto San Daniele |
Salami |
Travel | Wine | Italian Food
Grado Fisherman - Photo (c) Roberto Romano
Friuli-Venezia Giulia Recipes:
Trieste
gastronomy is unique in its flavors that mix Austrian, Slovenian and
Italian descendence.
Carnia gastronomy
Friuli foods
Pordenone
gastronomy
Recipes with prosciutto di San
Daniele
Friuli typical foods include:
Boreto alla graisana: chowder of fish (preferably
turbot) stewed with olive oil, garlic, vinegar.
Fasõj e uardi: bean and barley soup with pork,
onion, celery and herbs.
Frico: aged Montasio grated, mixed with cornmeal
and fried flat and crisp; some recipes add chopped onions or
potatoes.
Granzevola alla triestina: spider crab meat baked
with breadcrumbs, garlic, lemon, parsley.
Gulasch or glas: beef stewed with onion, tomato,
herbs, chili peppers and paprika.
Jota or jote: beans, potatoes and sausages
simmered with broth in an earthenware pot are flavored with
sauerkraut and sage sautÚed in garlic in the Trieste version
of the soup.
Muset e bruada pork-rind sausage boiled and served
with bruada or brovada (turnips pickled in vinegar), sautéed
with onion, garlic, salt pork.
Paparot: corn meal with chopped spinach and garlic
in a tasty gruel.
Risotto di Marano: rice boiled in fish stock
served with sautéed shrimp, squid and mussels.
(c) 1997-2008 E. Massetti
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