The Friuli Venezia Giuliani is often overlooked in the numerous Italian cookbooks on the market. Its cuisine incorporates Eastern European, Italian, and Austrian flavors that makes it very distictive.
About every ten years, someone discovers or rediscovers this area. Fred Plotkin's wonderful La Terra Fortunata released in 2001 was the first to 'discover' the cuisine of this region. In 2010, Elisabeth Antoine Crawford 'rediscovered' the cuisine in her Flavors of Friuli.
Now in 2020, Fiuli, does a wonderful job capturing the flavors, beauty, character, and individuals of this often overlooked area of Italy while adding a new perspective.
The chapter on wine was the first time I have seen the vineyards of this area talked about in detail. The following chapters tell the unique culinary story of this region through its outstanding recipes. A number of them are what I know as Mosiaco di Sapori Nostrani or 'Flavors of our land', usually a sauce or ragu that is a combination of locally sourced ingrediants served over polenta.
Friuli really is an outstanding book and a great addition to the culinary literature about this little known area of Italy. BTW, Lidia Bastianich grew up in this area so you know its food traditions have to be pretty solid.
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