Gastronomy of Friuli Venezia Giulia

How to make Polenta

06 July 2010 Published in Friuli Venezia Giulia Food & Wine
Polenta sounds like the Italian for boiling hot, 'bollente'. But this thick, scalding dish kept people alive in many regions of Italy during the winter.  When we visited the Monte Amiata region of Tuscany, we were told that a herring was often dipped into the cooked polenta to provide a touch of flavour. That's a good as it got. Today, many shops and supermarkets sell pre-prepared polenta which can be simply heated up with hot water in seconds, and its not too bad at all. Nevertheless, the real thing needs hours of cooking over an open fire using an iron cauldron and…
Last modified on 23 January 2017

San Daniele Ham

06 September 2010 Published in Friuli Venezia Giulia Food & Wine
If you are after tasty sweet ham you could do worse than Prosciutto San Daniele. It is the umbrella label for 27 small producers who are based within the confines of the town of San Daniele, one of the most important centers for prepared meats in the country.
Last modified on 23 January 2017

Via dei Sapori in Friuli

06 September 2010 Published in Friuli Venezia Giulia Food & Wine
The following menu was prepared by one of the top 20 restaurants in Friuli Venezia Giulia. The menu is subtitled 'La Cucina delle Diverse Culture' and reflects the age old Slovenian, Austrian and even Croatian influence of the regional gastronomy of the province of Gorizia.
Last modified on 23 January 2017

Collio White Wines

06 September 2010 Published in Friuli Venezia Giulia Food & Wine
We like DOC Collio wines made from the following grapes growing in the province of Gorizia.
Last modified on 09 February 2017

Trieste Coffee Society

06 September 2010 Published in Friuli Venezia Giulia Food & Wine
The local tourism board recommend three historic cafés for the visitor to Trieste. They are Caffè Tommaseo, Caffè San Marco and Caffè Pasticceria Pirona. The Trieste Coffee Cluster also mentions the Bar Torinese which recall the interior of a luxurious ship; the Caffè degli specchi in Piazza Grande and the Café Tergesteo. The oldest is Caffè Tommaseo which opened its doors in 1830. Located on the sea front the classical interior is sober and discreet and popular with businessmen and politicians. The café features 100 year old mirrors imported from Belgium. The Caffè San Marco opened on 3rd January 1914.…
Last modified on 24 January 2017

How to Judge Honey Quality

19 October 2010 Published in Friuli Venezia Giulia Food & Wine
If you want to know about honey production along Italy's border with Slovenia, then look no further than the Consorzio Obbligatorio fra gli Apicoltori della Provincia di Gorizia. I was invited to find out more and spent a morning at the Enoteca La Serenissima, Gradisca d'Isonzo. This is what I found out. The best way to judge the quailty of the honey you are about to try is by placing it in a classic balloon shaped wine glass. Warm the honey by cupping your hand around the glass and the light heat will release the natural scent and make the honey…
Last modified on 23 January 2017

Cialzon Pasta

06 September 2010 Published in Friuli Venezia Giulia Food & Wine
Anyone familiar with Italian cooking will have heard of San Daniele ham from the region, but the cuisine of the zone is varied and rich. Visitors might like to order a 'cotechino' joint or the local frico cheese with polenta. Snails are a delicacy as is 'cialzons' a local 'puff' pasta and barley with beans.
Last modified on 29 November 2014