Feeds:
Posts
Comments

Archive for the ‘Recipe Links’ Category

For my Recipe-of-the-Month, I have chosen Strucchi (Dried Fruit- and Nut-Filled Cookies), a treat popular throughout much of Friuli but especially beloved in its place of origin, Cividale del Friuli and the surrounding Valli del Natisone. Visit Flavors-of-Friuli.com for the recipe.

Advertisements

Read Full Post »

For my Recipe-of-the-Month, I have chosen Jota (Bean and Sauerkraut Soup), a Triestine dish that makes a hearty meal during these chilly winter months. Visit Flavors-of-Friuli.com for the recipe.

Read Full Post »

For my Recipe-of-the-Month, I have chosen Sardoni in Savor (Marinated Sardines), in honor of this month’s Carnevale di Venezia. Called “sarde in saor” in Venetian dialect, this ancient dish is evidence of the Venetian influence throughout Friuli. While sardines are used in much of Friuli and the Veneto, European anchovies—known locally as “sardoni barcolani”—are more common in the area around Trieste and the nearby town of Barcola. Visit Flavors-of-Friuli.com for the recipe.

Read Full Post »

For my Recipe-of-the-Month, I have chosen Blècs (Buckwheat Pasta), a dish commonly found throughout the mountains of Carnia. While these triangular sheets of pasta may be served with any type of sauce, here they are tossed simply with browned butter, toasted cornmeal, and smoked ricotta. Visit Flavors-of-Friuli.com for the recipe.

Read Full Post »

For my Recipe-of-the-Month, I have chosen Torta Sacher (Chocolate Cake with Apricot Glaze and Ganache). While this rich, decadent cake may be found throughout much of northeastern Italy, it is considered a local dessert in Trieste due to the city’s Austrian heritage. My version is based on Pasticceria Penso’s recipe, which adds ground hazelnuts to the cake batter and Maraschino liqueur to the glaze. Visit Flavors-of-Friuli.com for the recipe.

Read Full Post »

For my Recipe-of-the-Month, I have chosen Gnocchi di Pane (Bread Gnocchi). These gnocchi are quite similar to Austria’s knödel, demonstrating the influence of the Austro-Hungarian Empire on Triestine cuisine. Visit Flavors-of-Friuli.com for the recipe.

Read Full Post »

For my Recipe-of-the-Month, I have chosen Pane di Zucca (Butternut Squash Bread), in honor of Venzone’s Festa della Zucca. This bread is one of numerous baked goods featured at the festival, celebrated in the medieval-walled town every October. Visit Flavors-of-Friuli.com for the recipe.

Read Full Post »

Older Posts »

%d bloggers like this: