Friulian cuisine
In Friuli , the countryside around the city of Udine , which forms most of the region, simple cuisine is preferred. Here, polenta , a corn dish, is prepared in various ways and is highly valued. The polenta is stirred, baked, even grilled and refined with cheese, fish, meat, milk or sausage. Pork also plays an important role in Friuli. In many families it is customary to raise a pig , which is then slaughtered and processed by the purcitar , the traveling butcher, at regular festivals . Often you can still come across the fogolar , an open fireplace in the kitchen that is used to roast pork.
Area-specific
The localities of Sauris in Friuli are known for their pork processing and especially for the bacon production . The pancetta , bacon that is smoked for twelve hours and matured for seven months, is a well-known specialty. Sauris ham is aged for 18 months. Probably the most famous ham of Friuli comes from the town of San Daniele del Friuli - the famous Prosciutto di San Daniele , a ham of legally controlled origin ( DOC ).
In Trieste - the former trading port of the Danube Monarchy - the influence of Austrian, Croatian, Hungarian and Slovenian cuisine can be felt. Here you can find goulash, roast pork and the iota , a popular stew made from beans, sauerkraut, potatoes and bacon, side by side and besides wine, as is usually the case in Italy, beer is also drunk. In Carnia , which is located in the north of Friuli, the frico , a type of flat cheese that is roasted in the pan, is also prepared. Also, the Montasio , a cheese that has been known since the 12th century, is produced here and was marked with the DOC predicate.
The cuisine changes along the coastal strip of Friuli with its places known from tourism Lignano Sabbiadoro , Bibione , with the lagoons of Grado and Marano . Seafood and fish are often on the menu here.
Typical dishes
Polenta al burro (polenta with butter), Prosciutto di San Daniele con fichi (San Daniele ham with figs), Risotto alla maranese (seafood risotto ), Frico con patate (Frico with potatoes), Jota (bean stew), Sanguinaccio ( black pudding , too called mule), musetto (cooked pork sausage), polenta pasticciata ai gamberi (polenta casserole with shrimp), pinza (cake made from sweet yeast dough).
Desserts
Gubana is a typical dessert from the Natisone valleys east of Cividale del Friuli . Yeast dough is filled with nuts, raisins, pine nuts, sugar and grated lemon zest and turned into a snail about 20 cm wide and baked. Depending on the recipe variation, the finished cake is also often refined with grappa or slivovitz . Originally, the cake was only baked on high holidays, especially Christmas and Easter. Today the cake is available all year round throughout the region. Other desserts include the apple strudel , the šnite (cream slices) and the strucchi . Strucchi are small, sweet dumplings that are filled with a nut and plum mixture. They are traditionally fried.
Viticulture
In terms of viticulture, Friuli is divided into the growing areas Colli orientiali del Friuli (1970), Collio (1968), Carso (1985), Friuli- Isonzo (1974), Friuli- Aquileia (1975), Friuli-Annia (1995), Friuli- Latisana ( 1975) and Grave del Friuli (1970), as well as 290 hectares of vineyards in the Lison Pramaggiore area , the greater part of which is in the Veneto . The years in brackets are the year of recognition as a DOC zone.
The most famous wine-growing region in Friuli beyond the country's borders is the Collio (German for "hill"). It is noteworthy that it is partly in Italy and partly in Slovenia , the Slovenian name is Brda . An EU exemption applies to Italian winegrowers who also own vineyards on the Slovenian side, according to which they are also allowed to sell this wine with an Italian label. The Collio is known for its white wines, made from pure Chardonnay , Ribolla or Sauvignon Blanc , but also as a cuvée (blend) of different types. However , there are also excellent red wines on the southern flank of the Collio .
The Colli Orientali , the eastern hills, are also renowned wine-growing areas, while Annia , Latisana and Aquileia produce simpler wines.
Web links
- Friulian cuisine in the Friuli Venezia Giulia region (accessed March 11, 2012)
- The cuisine of Friuli Venezia Giulia (accessed March 11, 2012)
literature
- Wolfgang Sievers: Enjoy Friuli: 200 authentic recipes and local tips. Brandstädter, Vienna 2009
- Christoph Wagner: Friuli cookbook. Carinthia Verlag , Klagenfurt 2007
- Paola Agostini, Mariarosa Brizzi (Ed.): Cucina friulana - Ricettario Publisher: Giunti Demetra, Florence 2007, ISBN 978-88-440-3360-6
Individual evidence
- ↑ Friuli Tipico Gubana Retrieved on February 19, 2016 (ital.)