A Traditional Soup from Friuli Venezia Giulia Jota is a heart warming soup from Italy’s northeastern region of Friuli Venezia Giulia. It is made with beans, sauerkraut, potatoes, and smoked pork. The traditional recipe draws from the unique culinary traditions of Friuli’s neighbours. Austria and Slovenia. And from…
This Orange and Fennel Salad is a refreshing and vibrant salad from Sicily. It not only combines the juicy sweetness of oranges with the crisp, slightly licorice flavor of fennel. This salad is also very simple to make. You can serve it as an appetizer. Or a side.…
Orzo e Fagioli – Italian Bean and Barley Soup Orzo e Fagioli soup is a classic Italian soup made. It combines the creaminess of borlotti beans with the firm texture of barley (orzo). The result is a bowl of warmth and nourishment for a perfect meal. For this…
Italian Duck Ragu from Friuli: An Autumn Classic Duck ragu (ragu d’anatra) is a deliciously rich dish of gamey duck meat from the Friuli region. It is slow cooked with vegetables and wine. Then served over a bed of thick pappardelle or tagliatelle. It’s a real autumn treat.…
At first glance, Lasagne ai semi di papavero may seem unusual. It has no classic tomato or cream-based sauces that many associate with Italian pasta. Instead, this traditional pasta dish from the Friuli region is a simple combination of pasta with butter, poppy seeds and sugar. Even though…
What Are Friulian Polpette al Prezzemolo? Friulian Polpette al Prezzemolo are small, tender meatballs from the Friuli-Venezia Giulia region in northern Italy. And they are particularly popular in the Udine area. They are not like the classic red-sauce meatballs of southern Italy. They are generously flavoured with fresh…
A Bowl of Warm Comfort for Cold Days Hungarian chicken noodle soup (“tyúkhúsleves,” in Hungarian) is one of Hungary’s most cherished comfort foods. It is a simple soup, made with a few basic ingredients, however brings warmth and coziness to chilly winter days. It’s a go-to dish when…
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…