Alessandra begins this Taste Experience dedicated to Friuli’s typical flavours with a classic of regional cuisine. A salami cooked in vinegar is brought to the table, a simple but delicious recipe enriched by the flavour of onion.
To follow, our Cesarina proposes a delicate barley soup, a first course is slow and laborious to prepare, but is well worth the wait. The sautéed lard and onion meet the delicious vegetables and the rustic texture of the beans, which makes this humble barley soup an absolute showstopper. The recipe for the second course also has a long preparation time, as Alessandra has decided to make us “brovade con il crudighin”, turnips with cotechino, a gelatinous pork sausage in a natural casing. Cropped just after the harvest, these vegetables are left to ferment for almost two months in wine vats. Only after sixty days are they ready to be cooked and served with steamed meat and potatoes in tecia, “in a pan”.
Last but not least, 'putizza', a dessert made of risen dough studded with nuts, raisins, almonds, hazelnuts and candied fruit. An intriguing combination, which gives the dessert a truly distinctive taste.