Friuli Venezia Giulia Recipes (7)
Our recommendations if you are planning a vacation or visit to Friuli Venezia Giulia. Browse our choice of traditional Italian recipes from the region starting with our latest or last updated suggestions.
Cividale del Friuli is a great place for finding a quaint local restaurant. If you are ask, you may also find yourself also tucking into a 'gubana', a dessert speciality of the town.
It is typical for both the Christmas and Easter periods, but is now enjoyed all year round and all around Friuli and beyond. We also also know it was served in the 15th century at a banquet for Pope Gregory XII when he visited Cividale.
Its name probably derives from the Slovenian word 'guba' meaning 'folded' or 'bent' and is so similar to the Italian word 'gobbo' (hunchback), that it surely cannot be a coincidence. If you have been to Venice you may have also seen the Gobbo of Rialto.
Do not confuse gubana with the presnitz from Trieste whose shape is that of a horseshow but is made of a lighter pasta sfoglia. So, here's how to make it your dolce gubana.
70g sultanas, 350g butter, 125g broken nuts, 60g pine nuts, 75g candied fruit, 30g almonds, spoonful of bread crumbs, 3 eggs, caster sugar, lemon, orange, 'Malaga' wine, 350g white flour, 2 spoonfuls of Aquavite.
Here's an interesting idea proposed by the Antica Trattoria Schönburg at Malborghetto in the province of Udine.
The trattoria dates from 1724 and in 1809 young captain Friedrich Hansel, in the service of the Hapsburg Francis I, walked in and had this soup.
This dish is a little on the heavy side and is best eaten with a glass of Cabernet.
Don't forget to use the typical Friuli 'saluto' of 'Mandi' when beginning the meal by raising a glass.
This basically means 'che il Signore ti accompagni' or 'che il Signore sia con te' or 'God be with You'. It is a very personable greeting.