This Karst Venison with Juniper is perhaps one of the recipes that best showcases the autumn cuisine of the Friuli region. The clocks have gone back. The nights have drawn in. And you can no longer deny that Autumn is here to stay. But the good news is…
Coniglio in umido blanco is a dish of rabbit from Italy’s Friuli region. It is marinaded in white wine and herbs. Then slow-cooked to bring out the tenderness of the meat and the depth of flavour in the sauce. Since time began, rabbits have made the mistake of…
What is Zuf? Zuf is uniquely Friulian dish. And so it is virtually unknown outside of Friuli. It is a thick porridge of pumpkin and polenta. Traditionally it was enjoyed as a warm, hearty breakfast in the cold months. The dish has a humble peasant origin. It comes…
Pasta con Broccoli Arriminata is a quick and tasty dish sweet and savoury dish from Sicily. It is a distinct dish in Sicily’s rich cuisine. Despite the confusing name, the star ingredient is of course cauliflower. It turns out ‘broccoli’ in Italian means cauliflower in Sicily. There is…
What is Anatra in Umido? Anatra in umido is a stewed duck dish that is very popular in Italy’s Friuli region. Here the locals slow-cook pieces of duck with aromatic vegetables, wine, tomatoes, and herbs. The result is tender meat bathed in a rich, flavourful sauce. It goes…
Calandraca is a traditional dish from Trieste. It is a flavourful, comforting stew that stretches back to the Trieste’s seafaring past. It is still popular today in and around Trieste. The Origins of Calandraca Calandraca was invented by Trieste’s sailors. It was a way to use up ingredients…
Vincisgrassi is the signature dish of a small town Italian town of Macerata. But it is now synonymous with the whole of Le Marche. The bold flavours from chicken hearts, liver, and gizzards are slow cooked with beef and pork to make a rich ragù. Then layered with…
Ever wondered how to cook veal liver? Then Sicilian Fegato all’Agrodolce is one of the best recipes to start with. Fegato all’Agrodolce is a traditional Sicilian veal liver dish. It perfectly blends sweet, sour, and savoury flavours into a single, delicious meal. Sicilian farmers raise almost 60,000 head…
Potacchio Marchigiana is a rustic pot roast from Italy’s Le Marche region. It’s a very old recipe with very few ingredients. And typical of the peasant dishes eaten in this little known region. If you do you happen to come across this recipe in Le Marche, it is…