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February
2013
08

A Tour of Italy in the Kitchen, Part 21: Friuli-Venezia Giulia

Friuli Venezia Giulia is situated in the northeast of Italy along the borders of Slovenia and Austria. overlooking the Adriatic Sea and surrounded by high mountains, it encompasses many different landscapes including the Carso plateau.

The cuisine of Friuli Venezia Giulia is influenced by the Slavic, central European and Venetian cultures and relies on simple recipes and genuine ingredients including meat, dairy, sausages and legumes.

Dishes typical of the area include polenta, “porcina” (a dish made with boiled pork meat and sausages served with sauerkrauts and mustard), and several soups rich in vegetables and legumes.

The most important product of the area is the Prosciutto of San Daniele, followed by Montasio cheese and Sauris smoked ham, and musèt con la brovada, (cotechino pork sausage served with turnips soured with marc).

Gubana, a shell of pastry stuffed with dried fruit is one of the local dessert favorites. Strudels and fruit cakes are delicious as well.

The traditional dishes of the area are accompanied by a number of high-quality red and white wines, such as Refosco, Terrano, Malvasia, Tocai and Rebula. Friuli Venezia Giulia is also renowned for its traditional and flavored grappas.

Our news wines from the Cormons Winery come from this region in Italy. 

See Happenings for our upcoming Vintner Dinner. 

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