| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | | | | | | |  | | In the novel of Ippolito Nievo "Confessions of an Italian" (1867) he/she is read speaking of the famous kitchen of the castle of Scrub, situated ideally in Friuli: " There a dense and whirling smoke, there an eternity gurgle of beans in monstrous pots". Recalling himself/herself/itself this authoritative testimony, many they believe that the kitchen of the region both almost elusively based on the "minestron of fasuis", instead the gastronomy of this area is characterized by the fusion of the country traditions with those aristocrats, you assimilate during the dominion of the Serene one and the Asburgos. The geographical reality in Trieste has developed then a kitchen open to the dishes of the sea as the "brodeto" and the famous one "dried cod" done with potatoes, anchovies and parsley.
| | | The first dishes of the kitchen friulana is characterized by the diffused use of sugar, butter, fruit, cheeses, jams, mustard, mustards. The fundamental food of this earth is the polenta, realized with the corn abundantly product in the region. The polenta friulana is rather consistent and very cooked, and it is accompanied well to the cheeses, to the mushrooms of the Carnia, to the white hypocrites of the hills of the Goriziano. Numerous the family of the bovine (the ovine ones are scarce) cheeses, that you/they assume the name of the place in which you/they are produced. The "frico friulano" it is the example of as they come abundantly consumed the products of the cheese art from the friulanis: considered the appetizer of the lunches of ancient country origin, it was prepared from the women before bringing the animals to the pasture, leaving on the fires of the hearth a padellino with the advanced crusts of the cheese. St. Daniel. | | | | In the feeding of the region the meat of pig has always had a place of relief with particular cares devoted to the wrapping of meats as the ham. Of Hungarian origin is the very diffused goulasch the whole area as her "brovada" with the "muset", that is the cooked cotechino in the sour turnips or turnips white masses to ferment under the vinacces for three months. 
For the sweets the Gubana is the portabandiera of the regional confectionery, been born poor with that that the country offered and enriched him with dry fruit and spice. In the valleys climb on him of it it makes party with the fried polenta, the sweets of potatoes and fruits of wood, the cakes of apples and ricottas. Other tipicità of the region the Presnitz, the Strucchis or Struki (raviolini sweet fried full fruits shoal) and the Putizza (sweet matrimonial of full raised pasta). In the historical coffees in Trieste Viennese cakes are also tasted as the Sacher. | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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