The area in the Northern part of Italy called Italia cisalpina, which is on the north side of the river Po’, includes the regions of Piedmont, Aosta Valley, Lombardy, Veneto, Venezia Tridentina (Trentino and Friuli) and Venezia Giulia. These regions make some specialties enjoyed and known word-wide.
The region of Piedmont is the producer of some of the best and noble wines of Italy and the original maker of Vermouth. The fields producing grapes are covered by snow in the winter, the temperature is mild in the spring and fall and dry in the winter: an ideal weather for the vineyards. The city of Alba is 
the center of wines officially classified (DOC): Barolo, Barbaresco, Dolcetto d’Asti, Gattinara, Barbera, Nebbiolo to name a few.
Asti, a city about thirty-five miles east of Turin, is famous for the production of Asti Spumante, a sparkling wine, served for special occasions, as an aperitif or as a dessert wine. Some of the white wines are the crisp Gavi, the fruity Arneis, the venerable Erbaluce, which is produced as a white wine, as a sparkling spumante and as Passito, a wine made from semi-dry grapes. The regions capital Turin is the headquarter of FIAT, a leading European car producer; in the Cathedral of Turin is kept the high venerated Sacra Sindone, the Sacred Shroud with the imprint of the body of Jesus Christ.
The grissini, breadsticks originated in Turin, the best truffles, the famous tartufi di Alba are harvest in Piedmont; the white truffles and the abundant chestnuts harvested in the area are utilized as condiment for pasta, polenta and rice dishes.
Polenta grassa is made with baked layers of polenta and fontina cheese.
Brudera is a risotto made with beef broth, pork, chicken and pigs’ blood, Sciughet is a vegetable soup to which milk and red wine is added, risotti and Agnolotti, ravioli stuffed with meat and sage, are dressed with a buttery sauce and shavings of truffles; gnocchi, potato dumplings, and Tajarin, thin flat egg noodles are served with a variety of condiments.
Among the meat dishes, the rabbit “Astigiana” and the braised beef are cooked with plenty of Barolo wine; they are renowned for vitello tonnato-veal dressed with tuna fish sauce-, bolliti misti, a combination of diverse types of boiled meats and the bagna cauda a tasty hot dip for vegetables, made with anchovies, olive oil and garlic.
The town of Vercelli is the rice capital of Italy. A renowned dish is the Panissa made with a soffritto of oil, onions and soft salame with rice, fagioli beans and red wine.
A variety of desserts include nougat candy, gianduja, hazelnuts and chocolate mixture, bonet, similar to cream caramel made with a creamy chocolate, crumbed amaretti, coffee and rum; the Biscotti di Novara, are cookies perfect for dipping in wine or in caffe’ e latte, and the Bicciolani which are spiced biscuits produced in Vercelli with a flaky dough spiced with vanilla, cinnamon, nutmeg, coriander and cloves. Pears cooked in Barolo wine and syrup, are enjoyed as a delicious snack or to conclude a dinner.
Mrs. Nancy Erdelyi sent the following comments (and the pictures that are published in this section) about the Piedmont region, she visited at the end of the spring of 2009.
We are appreciative for her comments and thank her for sharing with us the following:
<(Our journey took us)… to Asti as in Asti Spumante !.. (We) visited a vineyard with wine tasting. Lovely landscape, the grape vines!…. (In the field), women were culling the vines to let in more sun on the grapes to ripen. It was a typical sunny day…. (and) that night, in a different locale, we had an outdoor dinner in a vineyard with music and dancing. It was…. quite pleasant.
Time to move on to Turin or Torino, the home of the Shroud of
Turin and we visited the Shroud Museum. Mass was going on in the Cathedral where the Shroud is kept (not on display) so we did not intrude. Turin is an interesting town with the most
unusual architecture of covered walkways…Thirteen miles of it, in the center of town. …Longer story as to why. Here we also here visited a Nougat factory… Lunch that day was in Vercelli at a rice plantation. Yes rice plantation in Italy. Learned that it is important to control the temperature of the water that they flood the fields with so that the rice will grow properly and they do this by raising the water level with cold water, or draining the water so that the shallow level is warmed by the sun: very interesting !.. We had lunch, risotto of course made with their own rice. There were two types and the one I enjoyed was made with these ingredients: rice (naturally), soft salami (could use sausage meat), water, red wine, brown beans (could use white beans), salt/pepper.>
The Val D’Aosta is the smallest Italian region. Aosta the capital has about 35,000 inhabitants; the region has a population of 125,000.
The Val D’Aosta region is bordered by Switzerland on the North, by Piedmont on the Southern and Eastern sides and on the West with France. The Valley of Aosta is surrounded on three sides by the Alps and located at the slopes of Monte Bianco, Monte Rosa, il Cervino – the Matterhorn-and the Gran Paradiso.
The official language is Italian; the dialect Roman-Provencal is spoken in Val D’Aosta and parts of Piedmont.
Under the Mount Blanc a road tunnel 7.25 miles long, linking Val D’Aosta to France, is a great architectural and engineering accomplishment and an advantageous project to help the commerce between Italy and France, shortening the journey in miles and in time. Tourism is one of the most important contributors to the economy of Val D’Aosta: Cervina, Gressoney, Courmayeur are well-known and excellent places where winter sports are offered. In the other seasons the region offers to the tourists spectacular landscapes, with unforgettable sceneries, mountains with the tallest peaks in Europe, rivers with abundant fishing, tourist guides to help and arrange mountain climbing and a complex of first class hotels, thermal baths, golf courses, first class international restaurants and most of all, the friendly hospitality of the local Valdaostani. Agricultural has been at the base of the local economy. Corn, cabbage, potatoes, fruits and grapes to make wine are cultivated for local consumption and shipped to markets. Fodder is produced and utilized for the dairy herds: the milk is used to produce the famous Fontina cheese, exported all over the world. The production of hydroelectric power has sponsored the woodworking and metal industry.
The cuisine Valdaostana is of country origin. The main ingredients are the areas’ harvest: cabbage, polenta, mushrooms, peas, potatoes, pork and pork products, the famous Jambon de Bosses, cured pork produced in the San Bernardo Valley, game and fish like trout, eels, trout-salmon and carp. The restaurants offer the same dishes found in the Piedmont eateries, homemade food is prepared in small establishments and in some restaurants trying to revive the traditional country cooking. The zuppa Valpellinetze is made with cabbage sautéed in butter, stewed with beef broth served on top of stale bread and aromatized with nutmeg. The Lasagna Valdostana is made with egg noodles layered with peas, mushrooms, pancetta, Italian bacon, sautéed with garlic and oil, covered with a buttery sauce and Parmesan cheese. Game is stewed with wine or vinegar, aromatic herbs and mushrooms or other vegetables. Polenta concia made with butter and Fontina cheese, potato dumplings, la Carbonada beef cooked in wine with bacon, lots of butter, nutmeg, and cinnamon, served over polenta. Pork, sausages and other fish dishes are part of the Valdaostan menu’. The delicious black bread, pane nero is baked with rye and wheat, also made in an amiable version with raisins, walnuts or fennel seeds. The Cogne soup, made in the homonym village, is a risotto, the Cogne cream is a smooth, rich, chocolate dessert similar to a mousse fortified with rum and served with the tegole. Tegole are round thin biscuits made with hazelnuts, almonds, flour and butter. Another well-liked dessert are pears cooked in honey. Coffee is often served with grappa. The region produces quality wines in small quantities. Among the whites the Valle d’Aosta Pinot Grigio and Pinot Bianco, the Muller-thurgau the Blanc and the Spumante de Mergex and La Salle; the reds Val d’Aosta Gamay, Petit Rouge, Pinot Noir, Rosso, and the better known Arnad-Motjovet, Enfer d’Arvier, Nus Rouge, Chambave Rouge, Donnas, Torrette and the sweet Muscat produced by most of the wineries. A premium grappa is distilled in Val d’Aosta along with the Genepi Liquor, made with the golden buds of the genepy plants, the Artemisia, the mutellina and the glacialis: these herbs grow wild in the high elevation of the western Alps.
Lombardy is one of the wealthiest regions of Italy, the most industrialized and among the biggest producer of food in the field of meat, cheese, wine and alimentary products. The region’s capital is Milano, a large metropolis, an important financial center and the headquarters of the most prominent Italian companies. Commerce and manufacturing are flourishing. Chemical, iron and steel industries are thriving; the textile production is outstanding for its first quality merchandise. The most important Italian fashion houses have their center of operation in Milan, making this city the center of international fashion. The region occupies a good part of the Po’ river valley; Lombardy is where the largest Italian lakes are located. Agriculture and food industries are well developed, because of the fertile terrain, the abundant water from the rivers crossing the land, by the manmade irrigation channels, some designed by Leonardo Da Vinci. The favorable condition of the land, the resourcefulness of the people and their cleverness in a continuous search for new systems to improve farming and to better the harvesting has made it possible for this region to achieve one of Italy’s highest standard of living. Rice, wheat, corn, vegetables, potatoes, sugar cane and fruits are agricultural products used locally and processed for export to the Italian and European markets. In the lower valley fodder is produced in large quantities and harvested eight times a year. Farms rearing cattle and pigs turn out beef, pork and milk, which is processed into cured beef, salami, pasteurized milk, butter, and cheeses like the well known Gorgonzola, Bel Paese or Grana Padana. Factories using modern freezing and dehydrating techniques and traditional canning are scattered all over the region. The largest collection in the world of stone carvings is found in Val Camonica, in the province of Sondrio. Over 250,000 incisions were carved in the rocks in an 8000 years span. Lombardy was inhabited by Celtic tribes until the year 330 BC when the region passed under Roman control. In the year 313 AD, under the Roman imperator Constantine, Milan temporarily became the capital of the Western Roman Empire. Because of the strategic position and of the favorable economic conditions this region has been contested and ruled by many potentates and they all have left traces of their tenancy in the region’s culture, art, architecture, and in the world of cooking. The beautiful landscape, the numerous lakes and the resorts built around them make Lombardy a destination for summer sports lovers and an attractive vacation land. The north-west part of Milan, the regions’ capital, has developed an economy concentrated mostly in the industry and tourism. The cities that can be included in this area are Lecco, Varese, Como, Bergamo, La Brianza and Monza where the most important Italian manufactures of chemical products, steelwork, auto parts, motorcycles, home appliances, heavy machinery for agriculture and the textile industry are located; including large establishment producing firearms, electronics, furniture, shoes, food, and beverages. The alpine region offers dream vacations, including hotels and lodging, restaurants, entertainment, ski resorts for winter sports and water sports in the lakes for the summer tourists. South of Milano, the provinces of Lodi, with its field supplying methane gas and Pavia, producing cereals in particular rice, wine and dairy, have an economy that has evolved into service oriented businesses. On the west side of the region Sondrio, Brescia, Cremona and Mantua have their economy based on farming, and beef, pork and chicken breeding. The lush pastures, abundance of water have favored the production of milk of unsurpassed quality; dairy farms dedicated to cheese making produce a variety of traditional and excellent cheeses. The clean air, the attractive landscape makes tourism an important contribution to the diversified economy of those provinces, where the tourists from neighboring regions come to enjoy the many forms of outdoor recreation in the lakes, streams, and rolling hills. Lately some service industries have established, particularly small manufactures, favored by the cheap power sources in the area.
Milano is a first class metropolis, where the most important Italian manufacturers and institutions reside: Italy’s financial center, headquarters of the major worldwide industrial companies, and of the most important publishing and fashion houses. If Milano was a country it would have been the 28th richest in the world. The world famous La Galleria is the oldest shopping center in the world, the Fiera di Milano, the Fair of Milan is Europe’s largest. A long chapter could be written about Milan history, art and culture. Castles, fortifications, infrastructures, old and recent tell the history of this city. Museums, art galleries, like the Brera Academy, founded in the XVIII century by Empress Maria Theresa of Austria, master pieces by Leonardo da Vinci “Last Supper”, Il Duomo, Milan’s Cathedral the forth largest church in the world and a Gothic masterpiece, La Scala, the leading opera house in the world and an academy to train new generations of singer, musicians and artists: these are only examples of the dedication and interest to the art by the people of Milan. This city is a center for publishing and printing companies which produce 75% of the Italian books and magazine is also the home of The Bocconi University, one of the worlds best business universities and the Sacro Cuore Catholic University, the biggest in the world. Milano may be known for the cotoletta alla Milanese, though Milano has a characteristic and traditional cuisine with simple and humble dishes, along with elaborate and rich preparations, however it remains original and tasty. The world famous Panettone, the Christmas dessert, is the typical Milanese egg bread filled with raisins and candied citron, and baked by millions to be enjoyed by every Italian family and exported all over the world. Salame Milano is also appreciated world wide. In Milano the majority of restaurants are specialized in regional cuisines from other parts of Italy and not surprising you can sample good cooking from Tuscany, Abruzzo, Sicily, Calabria, and from other regions. Still in the suburbs there are trattorie where traditional and typical Milanese foods can be sampled, accompanied with one of the wines produced locally. Rice is preferred to pasta and the Milanese cooking does not feature much tomato sauce. The famous for risotto alla Milanese made with saffron sauce and beef marrow, the breaded veal cutlet, the busecca, tripe with beans and sage, the ossobuco alla Milanese, braised veal shank with gremolata a condiment made with parsley, garlic, lemon zest, black pepper and salt, vitello tonnato, braised veal with wine and garnished with tuna-caper sauce, are a few samples of cooking in Milan. Classic dishes are the cassoeula, a stew made with pork rib chops, pork skin, sausages, Savoy cabbage and other vegetables, or the brasato, beef with onions slowly cooked in wine until tender, served with potatoes and the mondeghili, small meatballs fried in butter. In the area surrounding Milano, ducks, pigeons, hares and other wild game are prepared by stewing, grilling, baking or prepared in salmi, a marinade made with wine, or lemon and vinegar, spices, herbs and vegetables where game meat is soaked for a certain time and then simmered over a low heat until the meat is tender and all the ingredients have acquired their full taste. Gorgonzola, Stracchino and Bel Paese di Melzo cheeses were created in the province of Milan. This city is famous for the salame Milano, the well known Panettone, but you must taste the torta di riso, a torte of rice cooked in milk with sugar, diced candied citron, almonds, flavors and spices. Monza and Brianza are not far from Milano and they share their gastronomy with the regions capital.
Como and Varese share some of the specialties made in the lakes region. The filascetta is a simple and delicious appetizer offered in the area: it is made with bread dough lightly sweetened kneaded with cheese and red onions. Another dish characteristic of the area is the pate’ cavedano obtained from fish found in the lakes. In addition in Como rice is prepared with perch fillets, tench, tenca, a fish of the carp family, cooked with pumpkin or peas; carps, eels and trout are fried, stewed with vegetables, grilled, preserved salted, pickled or smoked. Polenta with meat specialties, including stracotti, which is beef stewed with wine, chickens and game are other popular fares. The supa de can, a soup made with stale bread, eggs, broth and cheese is an easy thick and hearty zuppa appreciated on cold days.
Some of the specialties prepared in Varese are typical in most of the areas, like the cassoeula and risotti, various rice dishes prepared with vegetables, fish or meat. Shrimps or red perch are fried in butter and served with polenta rustida, corn meal mush fried in butter. A local delicacy is the Faraona alla Creta, a historical dish that goes back prior to the Medieval Age: it is a guinea fowl stuffed with butter, olive oil and chopped carrots, celery and onions, aromatized with garlic, sage, rosemary, parsley, cloves, and after being completely covered first with sliced prociutto, and then with parchment paper, it is enclosed with clay and baked for three hours. A variety of biscuits and desserts are homemade and/or baked in pasty shops to utilize the large harvest of chestnuts in both provinces. Varese is also noted for the white asparagus, the amaretti cookies and the Amaretto di Saronno Liquor.
The wine produced in the area of the Lake Maggiore and Lake Como is consumed locally. The whites are light and have a fresh and fruity flavor, the ruby reds are characterized by their unique soft and mellow taste. The region near Lugano Lake produces the homonym wine. This wine can be relatively delicate and light when young or a great full-bodied wine with earthy character and intensive aroma when aged in oak barrels.
The cooking of Lecco is based on meat especially pork, fish from the lakes, game and an abundance of mushrooms and vegetables. The gastronomy in Bergamo is richer and heartier: pork, poultry, game and an abundant use of butter and lard. Corn, grain, rice, is cultivated and risotto and polenta are in every day meals. Profuse pastures of the provinces of Lecco and Bergamo favor the sheep herding, pork and cattle breeding and the abundant production of milk turns into large quantities and varieties of cheeses: Grana Padana, Provolone di Val Padana, Taleggio, to name the most traditional. The large production of sausages, cured pork and salami, is shipped all over Italy. Hunting is a popular sport practiced for recreation and for food. Polenta e codeghi’ is polenta with sausage made with bacon rinds and served with mushroom sauce; the casonsei are very light half moon shaped ravioli, stuffed with pork, breadcrumbs and served with a buttery sauce and Crescenza cheese. Tortellini stuffed with zucca, pumpkin, saffron risotto, or braised rabbit with polenta and radicchio, polenta and birds are mostly served on Sundays and are traditional and standard fares in Lecco and Bergamo. Oseli scapac, run away birds, it is a recipe from Bergamo, where the birds are substituted with thin slices of pork or veal stuffed with fontina cheese, onions, prociutto, herbs and sautéed in a butter-wine sauce and cooked with tomato. The minestrone freddo alla Bergamasca, with legumes, vegetables and rice and the cuore alla Bergamasca, is veal’s heart sautéed in butter and sprinkled with freshly minced garlic, parsley and basil. A variety of cookies is homemade or prepared in fine dolcerie, pastry shops; focaccia made with sweetened bread dough and kneaded with eggs is a simple and fragrant treat. In San Pellegrino Terme, in the province of Bergamo, the famous mineral water is bottled at the springs and over 500 million bottles are shipped to the five Continents.
The wines Cabernet and Merlot produced in these provinces are for local consumption and made in modest quantities. In the province of Bergamo the Valcalepio D.O.C. wine is blend of Merlot and Cabernet; it is a red wine with amiable and velvety taste. The White Valcalepio D.O.C. is a dry and soft medium bodied wine, made with Pinot Bianco, Pinot grigio and Chardonnay. Better known is the Moscato di Scanzio, Valcalepio D.O.C., a ruby red, sweet, musky flavored wine with a touch of sage, cinnamon and honey.
Since the 12th century the people of Lodi have worked in the construction and improvement of an irrigation system to bring water to the countryside and create one of the most fertile Italian provinces. This town is rich with monuments, churches, and castles that remind us of its history. It is also known for being the largest producer of Grana Padana cheese and for the soft mascarpone and Bel Paese cheeses. Polenta, rice, poultries, pork and fish dishes are deliciously prepared in the homes and in restaurants, the fegato alla Lodigiana is a slice of veal’s liver sprinkled with fennel seeds, covered with a slice of prosciutto crudo, raw ham, rolled and covered with pancetta, then it is fried with butter and served with polenta. Pavia is a quaint town with picturesque buildings, Romanesque and Gothic churches, cobbled street and characteristic old bridges. In the Monastery of La Certosa the chartreuse liquor is produced by the monks; in Pavia was originated the Colomba Pasquale, a sweet-bread in the shape of a dove consumed in every Italian house for Easter. The zuppa Pavese is a broth with eggs, cheese and croutons, tasty fresh water shrimps are sautéed or made with risotto, Certosa style, eels are stewed with tomato and Barbera wine, snails are sautéed with parsley and garlic; but the real specialties are the goose salami, and the frogs legs fried or in guazzetto, first fried in butter and finished with a light tomato sauce.
A large quantity and variety of the red wines are produced with the Bonarda (Croatina grape), Barbera and Pinot Nero grapes that are grown profusely in the area that includes Lodi and Pavia. The Oltrepo’ Pavese D.O.C. (Denomination of Origin Controlled) assigned to the wines produced in this district are exceptional vintage still wine, notorious behind the region and exported all over the world, also it is available as a sparkling Oltrepo’ Pavese Spumante. Oltrepo’ Pavese Barbera is a dark flavorful, hearty and dry wine; Oltrepo’ Pavese Bonarda is a robust and rich wine with tinges of fruits and clove. Other Oltrepo’ Pavese D.O.C. reds are Pinot Nero, Cabernet, Buttafuoco, Sangue di Giuda, and Oltrepo’ Pavese D.O.C. Rosso. A few of the Oltrepo’ Pavese D.O.C. whites are Riesling Italico, Chardonnay, Cortese, and Pinot which are lively wines, slightly sparkling with notes of fruits and with a fresh taste. The Oltrepo’ Malvasia D.O.C is a pale yellow wine, with floral scent and a delicate hint of almonds: available dry, sweet, and sparkling Spumante. Moscato d’ Oltrepo’, also a D.O.C., is a light, crispy and refreshing semi-sweet wine to enjoy as aperitif or with fruit and cheese.
Brescia is a center of many industries, the home of Beretta firearms, and an agricultural developed area. The proximity of the lake of Garda, the lake of Iseo and the Alps favors summer and winter tourism, helping the economy of the province. From the numerous agricultural harvested products a traditional and country style cooking is created and from the lakes fish dishes are prepared in inventive ways. Riso sporco is a soupy risotto made with boned chicken, broth and parsley, another soup is the brosadai, small square pasta made from thin fried egg dough, cooked in meat broth, or the gnocarei, a soup made with a mixture of flours (wheat and buckwheat) mixed with milk and dropped in small balls into boiling water and served with butter, fontina or bitto cheese. Other fares are the polenta with sausages, polenta with birds; the polenta pasticciata is made with cold polenta layered with mushroom-meat sauce, with Milano salame, cheese, baked to blend the flavors and served warm. Sondrio offers the pizzocheri, fettuccine pasta made with a mixture of buckwheat and wheat flour and served with a traditional lightly garlicky, buttery sauce made with Savoy cabbage, potatoes, sage and Casera or the local Grana Padana cheese. Polenta taragna is made with buckwheat flour and cornmeal, the sciatt are fritters made with buckwheat and flour kneaded with fizzy water and grappa, shaped into little balls with a chunk of the soft cheese Casera inside:these balls are fried and served as appetizers or with sautéed chicory or salad. Sausages, pork, beef, poultry and game are abundant and served mostly with the preferred risotto or with polenta. A delicious antipasto is the bresaola, a local specialty, it is aged, cured, salted meat, and also ducks and snails are offered in both provinces as well as the fish specialties from the many rivers and lakes. Baked trout are served with mayonnaise, eels are fried and preserved in vinegar and white wine, pikes are sautéed in butter and stewed with vegetables, red wine and a fish reduced consommé. Fresh water shrimps and frogs are sautéed in butter, at times are served in combination with a special cheese sauce. Among the cheeses produced in these two provinces: the Bitto is made with a mix of cows and goat’s milk, whereas the semi soft Casena and the very soft and delicate Scimudin cheeses are made with cow’s milk.
Sondrio and Brescia are two of the most important Lombard provinces dedicated to wine making. In the valley North-East of Como Lake, in the province of Sondrio, the Valtellina D.O.C. and Valtellina D.O.C. Superiore wines are produced from Chiavannesca grapes also known as Nebbiolo. Other grapes produced in smaller quantities, Rossola, Frugala and Pignola are used to blend with Nebbiolo. Valtellina wine sampled when still young is dry, slightly tannic, high in acidity and with a mild taste; when it is aged over five years it mellows and its flavor and aroma can be enjoied in full. From the Valtellina D.O.C., the Sforzato della Valtellina D.O.C. is bottled and produced by many wine makers: it is a high alcohol, robust and popular. The Valtellina D.O.C. Superiore family of wines comprises Sasella, Grumello, Inferno, Maroggia and Valgella: they are elegant complex wines, with deep, lasting flavors and aroma. The territory near Brescia, Francicorta produces the best Italian sparkling wine fermented in the bottle. Berlucchi is an old wine establishment and leader in bottling and manufacturing quality sparkling wines and spumanti using the method “Champenois”; Ca del Bosco is another recognized leader in this field. Around the Garda Lake, the Garda D.O.C. white wines Garganega, Cortese, Chardonnay, Savignon and Pinot are pleasant with a refreshing, vibrant and delectable taste. The Garda D.O.C. reds are light and lively, relatively dry, rubin red in color: they include Corvina, Marzemino, Barbera, Pinot, Cabernet, and an exceptional Merlot. Cellatica and Botticino are other premium wines offered in the province of Brescia.
Cremona is located at the border between Lombardy and Emilia-Romagna. Cremonese cooking although it has been influenced by the eclectic Emilian cuisine it has kept its own character and original zest. One of the specialties are the ravioli marubini, a dough made with flour and water, filled with crumbled amaretti and spiced mostaccioli cookies, raisins, candied citron grated cheese and nutmeg, served in broth with butter and cheese. The best and various cuts of beef are boiled to make the bollito misto served with the mostarda Cremonese, which is a combination of pitted fruits cooked in a light syrup and preserved with vinegar: these pickled fruits are a sweet-sour delicacy that goes well with the meat. Pork, goose, ducks and mallards are prepared in the countryside with fresh vegetables, risotti and polenta are common dishes. Cotechino is a big fresh pork sausage containing fatback, pork skin, vanilla and other spices; it is boiled and usually served with lentils. From the Po’ River, carp, pike, tench are in abundance and served with the local Vialone rice. Some of the best Italian cheeses are produced in the area; a sweet specialty is the Torrone, nougat made with clover honey, candied fruits, toasted almond and filberts. Antonio Stradivarius was born in Cremona, where a museum with memorabilia is open to the public.
Mantova, Mantua is one of the oldest cities in Northern Italy, in fact it goes back to Neolithic times and has been occupied by the Etruscans, by the Gauls from France and by the Romans. Virgil, a classical Roman poet, was born near Mantua. Mantua was the home of the Dukes of Gonzaga, a noble family that ruled this province from the XIII to the XVII century. The Gonzaga in the spirit of the Renaissance improved the city by adding beautiful buildings, sponsored arts and trade, open museums, improved infrastructures and created new avenues to commerce with the neighbor regions. They were gracious hosts to the nobles of Europe visiting Italy, and their guests were served exceptional culinary specialties. The vast menu of the cuisine of Mantua has many original recipes and many recipes borrowed from the nearby regions of the Emilia-Romagna and Piedmont. The cooking is rich of aristocratic and also of traditional popular recipes, making use of the game, pork, beef, and poultry, fish, and milk products and of all the vegetables and legumes produced in the province’s fertile territory. The tortellini Mantua style are filled with pumpkin, pickled fruits, crumbled amaretti cookies, cheese, nutmeg and cooked in broth. Another soup is the mariconda: it is made with meat broth in which little balls made with cheese, breadcrumbs and eggs are cooked. Some of the dishes are: rice and trigoni, a risotto with water chestnuts, risotto or ravioli with pumpkin, agnoli, triangular pasta, filled with meat and salame, cooked in broth, and other types of homemade pasta with vegetables or meat sauce. Hare or wild duck cacciatore, hunter style is marinated and cooked in tomato sauce. Baccala’ alla Mantovana is salted cod soaked overnight and cooked with butter, garlic, lemon juice and parsley. Tripe is cooked in a light tomato sauce with onions, carrots, celery, cranberry beans and sage; folaga in umido, fulica atra known as coot is a bird cooked with herbs and spices in tomato sauce, stracotto alla Mantovana is slowly stewed beef in wine sauce served with polenta. Eel, pike, carp and tench are fished in the local water for food and for sport and cooked in sauces or grilled. The sbrisolona, flaky and brittle almond shortcake and a glass of Lambrusco Mantovano is a nice finale to a Mantua style meal of ravioli in broth and braised meat with vegetables.
Cremona is an agricultural area dedicated to food production rather than grapes. Wines in Mantua are not produced in large quantities, however they are appreciated for their quality which has been enhanced to meets the request for superior and more sophisticated wines. The wines produced South of the Lake Garda and labeled as Garda Colli Mantovani D.O.C. are Merlot, Cabernet and Rubino, dry and refreshing red wines with a slight and pleasant bitter after taste; the white D.O.C. Chardonnay, Pinot and Riesling are down-to-earth, decent good wines, moderately tart, rather dry and pleasantly crispy. The Lambrusco Mantovano is mostly produced in the area South of the Po’ River.
Mrs. Nancy Erdelyi wrote this comment about the Lombardy region: (We visited Milano)
< one bright spot was the main Cathedral in the city center, magnificent!! Across the square is the Galleria which claims to be the first covered "mall" in Europe. It is a large, yes covered shopping arcade with very high end shops, all on the ground level. The second level is made up of again high end offices and one hotel so ritzy that your need an appointment to make a reservation!!! At the end of the "mall" is the famous La Scala Opera House…. >
Veneto is credited for introducing new spices from the orient and noted for the risi e bisi, a special thick soup with rice, peas, bacon, butter and cheese. Another dish is the baccala’ alla Vicentina, fried salted cod fish with onions and then baked for 4 to 5 hours covered with milk and Parmesan cheese. In Venice the fegato alla Veneziana is made with thin sliced liver, sautéed in a frying pan where onions are fried with butter and olive oil. Liver garbo e dolce- sweet and sour- is made with a lemon and sugar sauce and a tasty dessert, the Pandoro, was first baked in Verona.
Treviso produces radicchio exported all over the world.
These regions are known for their pork and pork products, like the Prociutto San Daniele, the speck, hams, sausages, and blood pudding. Polenta, gnocchi and tortellini are their preferred starchy foods and they bake delicious dark bread, fragrant and crusty, mostly made by the housewives. Near the Austrian border goulash, sauerkrauts, strudels and other Teutonic specialties are part of their daily menu’: further South assorted boiled meats with the ravanade sauce, made with horseradish and pears, vegetables, mortadela (not the Bolognese mortadella) sausages made with beef and pork, potato cakes, and the brezdel, a cake that marries well with the local wines.
Bardolino, valpolicella, soave, pinot grigio, tocai, malvasia, sparkling Weisser Burgunder, made with white pinot or the raboso Veronese and the raboso del Piave are only a few of the Venetian Wines. In the area bordering Slovenia, prosecco wine and the slivovitz, a plums brandy, are produced.
The autonomous region of Friuli-Venezia Giulia is bordered in the north by Austria, in the east by Slovenia, (ex Yugoslavia); it is enclosed in the south by the Adriatic Sea, and in the west is delimited by the Veneto region. The region of Venezia Giulia covered a large area including the peninsula of Istria and territories up the city of Fiume, however after the Paris Peace Treaty signed in 1947, part of the region was transferred to Croatia and the remaining area of Venezia Giulia was annexed to and became part of a new region “Friuli-Venezia Giulia”.
Since the earthquake of 1976, a change in the Friuli-Venezia Giulia economic field took place and in fact with the help of the central government funds, damaged factories were rebuilt into modern industrial plants, reconstruction of new roads implemented commerce, agriculture was stimulated, funds were available to buy new machineries, rural cooperatives were created and farmsteads were re-established.
The region’s principal agriculture economy was transformed and today Friuli-Venezia Giulia is one of the most developed Italian regions with industries that comprise machinery, chemical products, furniture, textiles and food processing, including a thriving wine production and farming that turns out grapes, potatoes, corn, other cereals and fodder used to raise hogs and cattle. Commercial activities are thriving in Trieste, the capital of the region and an important center for commercial activities between countries of Western and Eastern Europe.
Trieste is a major center in the Mediterranean Sea for the trade and distribution of coffee; headquarter of Assicurazioni Generali, one of the biggest Italian insurance companies and active in shipbuilding and a major supplier to cruise and merchant ships.
The other three provinces of Friuli-Venezia GiuliaareUdine, Pordenoneand Gorizia.
In Udine farming, food production, tourism and artisan activities are the main occupations.
In Pordenone, besides farming, hogs and cattle breeding, there are many small and middle size enterprises in all fields of commerce.
The province of Gorizia is dedicated to tourism and agriculture, mostly fruits, producing excellent grapes used in the production of quality wines.
The city of Trieste has been, at one time or another, part of one of the regime that dominated this area: German, Latin, Slavic, Habsburg, Austrian, Hungarian, Italic and more….
The influence of these people can be found in the monuments, in the language, in their culture, in their traditions and in the Triestina Cuisine.
Piazza dell’Unita’ is a remarkable open area surrounded by the City Hall and other government buildings; nearby a Roman amphitheater and ruins of Roman temples, and in the same area the San Giusto Castle, symbol of the city of Trieste. There are many places of worship for various religions, some recently built, some built back in time. The Stock Market Exchange is a neo-classic style building… the Miramar Castle was built for Archduke Maxime in the XIX century in Gothic style.
The beautiful beach, Spiaggia Sistinna and the Grotta Gigante, an immense grotto so big that it could contain San Peter Cathedral, are very interesting sites.
Out of the ordinary is a ride offered with a funicular going from Piazza Oberdam to Villa Opicina which is about 1150 feet above sea level: it is a scenic ride that first goes around the historic parts of the city and than going up to the top of Mount Carso offering a panoramic view of Trieste, the sea around it and the Miramar Castle.
The popular and numerous coffee shops in Italy called in Italian caffe’ or bar, were first opened in Venice, however when - at the beginning of the eighteen century - they became trendy in Trieste, they rapidly grew in number with different characteristics from the elegant Venetian coffee shops.
The coffee shops or caffe' in Trieste were each catering to a specific clientele; the caffe' or bar was the place for top businessmen to discuss their affairs, other cafes were social circles for poets or musicians, writers, politicians, revolutionaries, soldiers, for secret lovers and for common people. Today you can have an espresso or a glass of prosecco at the Caffe’ degli Specchi which was opened in 1839, or at the Caffe’ Tommaseo founded in 1830 or the historic Caffe’ San Marco. Caffe’ San Marco, launched in 1914, originally was a meeting place for politicians and artists now is a showroom for local artists. Caffe’ Stella Polare was established in 1867, Caffe’ Tergesteo opened in 1863, to name some of the old bars. The walls, the furniture, the chic atmosphere of the cafes bring to mind the history, culture of this stylish city. Today the bars are more than coffee shop, in fact they evolved into gourmet restaurants and catering halls.
The city’s surrounding area is hilly, but terraces have been built to make possible various cultivations.
The red soil of this bare and stony land, rich in iron and limestone, which covers most of the province of Trieste, is dotted with farms and vineyards where dairies, vegetables and wines are produced for local consumption and for export.
Thelocally produced Tergeste, extra virgin olive oil, has recently received the title D.O.P. (Denomination of Protected Origin); also on the terraces, overlooking the sea, Sauvignon and Chardonnay wines are produced along with the typical indigenous red Terrano, the elegant white Vitovska, the dry Malvasia and the sparkling Prosecco. Cheeses are available fresh or aged, made with sheep, goat or cow milk: renowned the Tabor, in the shape of a small drum or the Jamar, a cheese aged at least four months in a jama, which in Slovenian translate cave; the fresh cheeses available are deliciously aromatized with wild fennels or with santoreggia, a wild herb that grows in the plateau.
In the Carso region miele di Marasca, Morello honey and miele millefiori, wildflowers honey, are available in limited quantities; Prociutto del Carso, garlicky and aromatized with rosemary and laurel, is the hearty and tasty raw ham produced in the same area.
Trieste and its province has a complex cuisine, with some dishes distinctive local and some with a significant Croatian, Slav, Austro-Hungarian and Hebraic influence.
Snacks are consumed standing up in one of the numerous small shops in Trieste called buffet: some snacks are prepared with boiled pork or with spicy sausages wrapped in a roll of pastry, also served in the buffets are other pork dishes, soups, stews, tripe and the characteristic caporai or rambasici which are balls made with beef, pork, rice, eggs and spices, wrapped in cabbage leaves and cooked in a tomato-paprika sauce.
Offered as antipasto are Sardoni, fried anchovies, Sarde in Saor, anchovies marinated in a vinegar and onions sauce in addition to some tasty salami and hams, along with eggplants and other vegetables dressed in a sweet-sour sauce.
Among the first courses Jota, a beans and sauerkraut soup, the brodeto is a fish soup, or Lasagna al Papavero, made with the egg noodle kneaded with poppy seeds and layered with a tomato and fish sauce.
Typical dishes regularly prepared in the homes and restaurants, to mention a few: the calandraca, is boiled beef stracotto (well cooked) with assorted vegetables and potatoes, Hungarian style goulash, prepared with veal, onions, tomato paste and paprika, also tripe stewed in a mild or spicy sauce, cevapcici, grilled spicy sausages and a gourmet dish the Sguazeto which is a stew of various types of meats – veal or beef- and include interiors.
In Trieste enjoy assorted fried fish, mussels, clams, tuna, sea bass or other freshly caught fish, cooked in special sauces, or stuffed, baked or else broiled.
The ruby red wine Terrano, the local Malvasia or the white made with Vitovska grapes are good companions to the above dishes; the strucolo de pomi, apples strudel, the fritters called chifeletti, the popular kraften, similar to doughnut, or the fried potato dumpling stuffed with plum jam, go well with prosecco wine or the local Malvasia .
The province of Gorizia is protected in the North by a mountain range that shields the region from cold northerly winds promoting a mild Mediterranean climate all year, which favors tourism and agriculture.
A variety of fruits and a large quantity of grapes are grown in the region. The high quality of grapes produced in the area between the Isonzo River and the Valle del Vipacco makes possible the production of over 100 million bottles of wine by the 1700 wineries, mostly located in this small territory.
The Collio, North of Gorizia is renowned for the large production of Pinot, Cabernet and Merlot and for the superior and excellent white wines known worldwide. Here there is a great tradition of hospitable rural inns and restaurants where fine foods are offered and local wines can be tasted including the Pinot Bianco, white Pinot or the Ribolla Gialla, light- pale yellow, dry fresh wine with floral accents or the Tocai Friulano. Some more enjoyable wines to mention: Refosco red, Rosso d’Orzone, the varietal wines produced by Villa Russiz Winery, to name a few.
Gorizia was established as a watchtower controlling the nearby crossings of the Isonzo River and in Roman times as a fortress to guard the Via Gemini, a road between Aquilea and Emona.
Gorizia is surrounded by a green belt with orchards and vineyards; it has many old and well kept buildings, churches and historical sites. It is also a stylish and modern town and destination of Italian and Eastern European tourists, because of the mild climate, the ideal environment and of the facilities to assist a pleasant holiday.
South of Gorizia an historical location, Redipuglia where an enormous monument and cemetery was erected to honor over a hundred thousand Italian soldiers killed during the first world war; further south the town of Montefalcone is known for its shipyard where large ships and cruise boats are built and for the abundant production of fine wines in the nearby plains of the Isonzo river.
North-west of Gorizia, in the small town of Cormons huge quantities of the lightly smoked and sweet Cormons hams are produced; it is prepared with a special process requiring salting first and curing for twelve months in special vaults.
The gastronomy of this province is influenced by Austro-Hungarian and Slovene style cuisine, with the traditional goulashes, the zlikrofi which are ravioli stuffed with potatoes, bacon and herbs, the blecs sort of pasta made with buckwheat, cut into irregular square and served with rabbit and chicken sauce or the cevapcici, grilled minced meats served with sour cream or cottage cheese. Typical of the region is the frico, a cheese and potato omelet, gnocchi di zucca, potato dumplings with squash, cialzon, ravioli stuffed with meat or with ricotta and spinach and sprinkled with grated smoked ricotta cheese, risotti with vegetables, potatoes dumpling stuffed with prunes, jota, soup made with fagioli beans and sauerkraut, sausages with polenta and for special occasions, roasted meats fragrant with cloves, cumin, and horseradish, served with zucchini and with chifel, croissants made with potatoes.
Cormons ham, speck, cured-smoked duck, smoked venison and local cheeses are habitually served as appetizers.
Exceptional salads are the exclusive Rosa di Gorizia, red-leafed lightly bitter chicory and the crispy canarino chicory served with apples and horse radish.
Classic desserts are: buzzolai a ring shaped cookie sweet-smelling of coriander and cinnamon, the potizza a roll of sweet dough stuffed with chocolate and dry fruits, and the very well-liked gubana, served soaked with grappa liquor.
The area bordering Sloveniaproduces a plum brandy called slivovitz.
Grado called the Sunny Island, Isola del Sole, isa very popular and well equipped seaside resort, with modern and comfortable accommodations, beautiful sandy beaches and mild climate. The lagoons between Grado and Lignano Sabbiadoro are rich of all varieties of fish and full of royal seagulls, white herons and cormorants which make the area a paradise for hunters and sport fishermen; also commercial fishing and fish farming makes Grado the fish capital of the region. The local cuisine is mainly dedicated to fish: boreto alla Graisana, is a fish chowder made with turbot, sardines, prawns, squid, eels and any other type of fish available cooked with herbs and water until the water is fully absorbed, served with polenta and red Refosco wine.
Sepe sofegae is cuttlefish stew, sievoli sotto sal are mullets preserved under salt, white asparagus di Fossalon, polenta cooked with milk and water, sea bass, eels, gilthead called orate, are the main ingredients and gastronomic specialties offered in local restaurants. Annia and Latisana are local DOC wines; also Malvasia and Chardonnay are produced in the area. Apple strudel is baked in the Austro-Hungarian tradition, the patissa, phyllo dough stuffed with dry fruits and nuts can be pleasantly enjoyed with a glass of Malvasia wine.
Udine is one of the most important cities in the Friuli-Venezia Giulia and the largest province in the region. Udine is the cultural, historic and commercial center of the Friuli and it has been the region’s capital in many past historical occasions. Along with the province of Pordenone, most of the population, speaks the Rhaeto-Romance language Ladin and Italian: all street signs, all official papers, are written in the two languages. The inhabitants living in Friuli are very proud of their tradition, their history, and their environment: they are hard working people and they have made the provinces of Udine and Pordenone two of the most productive provinces of Italy.
From 1420 to 1797 the region of Udine was part of the glorious Venetian Republic. In Udine, in the Piazza della Liberta’ is located the town hall, called Loggia di Lionello, across from the clock tower which is a small version of the tower that stands in San Marco Square in Venice.
Noteworthy edifices are the Palazzo Patriarcale, built to accommodate the Patriarchs of Aquileia, the Church of the Purita’, the Cathedral, the Castle at the center of the city. Udine is also called the city of Tiepolo (a great painter of the 18th century) because in those structures can be admired a large collection of frescos done with extraordinary ability and with vibrant and luminous colors.
In the IV century BC, the territory of Udine was populated by Celtic tribes; in the II century the Romans occupied the area and remains of temples, amphitheaters and Roman Markets can be found not far from Udine in the towns of Aquilea and Civitale del Friuli: two important Roman cities and commercial centers destroyed by Attila when the Hun invaded the Italian Peninsula in 452.
The University of Udine is dedicated to researches in the scientific field and technology, in experimental, clinical and bio medicine, in financial science and humanistic studies.
The epicenter of Udine is the Castle and the city expands in all directions with some large thoroughfares intersected by small roads with old and original buildings and small boutiques featuring local crafted goods. Also in those buildings and nearby vicoli, alleys, small restaurants and bars are to be found where local and international cuisine can be sampled.
Rice or homemade pasta and beans, potatoes and beans are typical local soups; bisna made with polenta, beans and cabbage, risotto with asparagus,
cialzons, ravioli stuffed with aromatic herbs are other excellent first dishes.
Traditional main dishes are frittate flavored with the tasty scopit, the buds of a perennial herb which it is also used for risotti and potato’ dumplings; lamb stew, pork chops, poultry, in particular the home bred Guinea fowls and geese, are served with polenta. The popular bravada, marinated turnips, stewed with fried garlic and onions and flavored with caraway seed, is served with muset, small spicy sausages similar to cotechino. The winter chicory, called lidric cul poc, is a pleasantly, lightly bitter tasting vegetable similar to radicchio of which the roots or poc are eaten: it is mixed in salads. Delicious the insalata Friulana made with lettuce and morsels of fried lard and in season with breaded fried artichokes. The frico is a specialty made with melted and fried Montasio cheese, simply made or mixed, like an omelet with onions or potatoes or apples.
In the province of Udine, each town, small or big has at least one bell tower, very singular, different and attractive, some are among the tallest in Europe.
The staple food in the region is the polenta that is why corn is cultivated extensively far and wide. Each town is famous for their own cooking specialty, with wild game on the top of the list.
Wine produced in the Colli near Udine include Merlot, Ribolla, Tocai, Riesling, Refosco, Pinot, black, white and gray, the fine dessert wine Picolit and the delicious and less expensive Verduzzo of Romondola.
In the north near the Austrian and Slovenian border lies the town of Tarvisio. It is a shopping center paradise for bargain hunter from the nearby borders; it is also possible to savor in one of the many eateries, traditional Friulan dishes or to sample delicious international cuisine prepared by renowned chefs. Since the Eurozone was established in 1985 shopping has become less primary and in Tarvisio and the near town Sella Nevea, tourism has been implemented with winter and summer sports and the creation of the most up to date facilities including luxury hotels, rural inns, bread and breakfast and a large trail system, backcountry ski trails, schools to learn to ski, and for the summer season trekking and rock climbing instructing.
High in the mountains, the town of Sauris is called “la perla di Carnia” the jewel of Carnia, because it offers attractive features for winter or summer activities, great accommodations, a clean environment and natural beauty.
Prosciutto di Sauris, cured sausages and the local freshly brewed beer are among the culinary specialties of the town.
Not too far from Udine in the town of Tavagnacco where asparagus is produced in great abundance (typically cooked with rice or as a side dish); the territory of Natisone valley is famous for DOC wines like the Colli Orientali del Friuli and for the gubana a cake made in Cividale consisting of layers of buttery pastry dough, filled with a mixture of nuts, and at times dry fruits and chocolate.
On the outskirts of Gemona del Friuli in an rustic trattoria, hare and venison cooked in salmi’, a spiced wine sauce, can be sampled in season served with the obligatory polenta. Cjalzon, stuffed ravioli finished with a butter and cheese sauce, is served as first course. Homemade pasta dished up with porcini mushrooms, or gnocchi in a delicious and piquant sauce and mixed grilled meats, sausages, meat stew and other specialties are also part of the menu’.
The area and the town of San Daniele are renowned for the Regina di San Daniele, the trout raised in the clean and fresh waters of the Tagliamento River, filleted by hand and smoked; the San Daniele prosciutto is also made in this town, where currents of fresh air from the north and temperate air from the Adriatic Sea, meet to create an ideal environment for curing the meats. The hams are seasoned, salt cured and allowed to air dry in special buildings where windows are open or closed to allow the right ventilation necessary for a slow curing of the hams. The end product is the most unique, extraordinary and delicious prosciutto I ever tasted! When I was there, good bread, freshly hand cut San Daniele prosciutto and a glass of wine was one the most unforgettable lunches I ever had!...
In Pagnacco, the trattoria “Al Cjavedal”, which means fogolar, the hearth, is an attractive typical Friulan restaurant. Antique household utensils and field working tool are displayed all around the premise, however what makes this eatery unique is the seasonal menu’, that offers dishes in season, fresh vegetables grown in their own backyard, homemade pasta, including all types of ravioli, also game, lamb, pork, poultry and many typical Friulan dishes, the omnipresent prosciutto San Daniele and an assortment of cheeses. Dinners are complimented with good wine from the well furnished wine seller, and to finish delicious desserts are offered and a glass of first quality Grappa del Friuli to choose from a wide selection.
On the vicinity of Pagnacco, in a multi room trattoria, Al Cacciatore (The Hunter) grilled meat dishes are prepared in an open fire using the traditional and old fogolar, and in the kitchen tagliatelle with mushrooms, crespelle, stuffed cannelloni, pasta and fagioli, gnocchi with meat sauce, are cooked with care in the best Friulan tradition. Game, free range chicken in a variety of sauces, baccala’ with polenta, fresh vegetables from their own garden, delicious homemade apple or almond cake, good local wines, can be part of an unforgettable and sumptuous dinner.
Aquilea was founded and used by the Romans as a commercial and military base. The ruins of Forum, the mosaics and old roads are among the marks left by the Romans along with the Latin language spoken by most of the people and considered the official language of the city. Aquilea is the seat of the Aquilean Catholic University; its population is very religious and the Patriarch, a priest or a Bishop is elected for life with power of a monarch.
Pigs, geese, and fish are processed and preserved, using salt in the Roman custom or smoked in the Nordic and German tradition. Salami, sausages, bacon, cured ham and goose products are the bases of the local cuisine, and for the sea food lovers sea bass, eels, sardines, gilthead, and a variety of fish from the local water can be enjoyed with a zesty local white wine or if red is preferred the Refosco of Aquilea, which is a first-class wine that also goes well with rice, pasta or meats.
Facing the Adriatic Sea and next to Grado the splendid seaside resort of Lignano Sabbiadoro is famous for the wide and long golden sandy beach. It has tourist accommodations to fit every budget; a marina with fancy and expensive yachts docked at its piers and an elegant surrounding area with chic boutiques and fine eateries ready to offer an unforgettable dining experience.
The province of Pordenone is located next to the province of Udine on the other side of the Tagliamento River.
The economy is based on agriculture and in small and medium industries in the manufacturing of furniture, paper, chemicals and in the production of silk.
The Parco Naturale delle Dolomite Friulane is a wild area of the province of Pordenone, enclosed by the Tagliamento and Piave rivers, high in the Dolomites Mountains, overlooking the valley below. The area has no paved roads or towns; interesting the geological structure of the rocks, and the protected wild life of which the park is rich.
In the valley, the main crops are corn, wheat, sugar beet, soy beans, fodders and grapes for the production of wines.
Efficient hog and cattle breeding are one of the major activities in the territory: a variety of dairy and milk products, fresh cheeses, dry-salted, smoked ricotta, and a selection of cured meats, including, hams, sausages, and blood pudding are produced.
Polenta, gnocchi and tortellini are their favorite starchy foods, served with butter, mushroom or vegetable sauces.
Local dishes like the patina, meat balls made with chopped chamois, or with goat meat and garlic, wine, salt and pepper; the brusaola, thin sliced air-dried cured meat, are homemade and consumed besides the other regional specialties. Muset with bravade, is sausage made from seasoned pork rind and meat accompanied with white turnips marinated in vinegar, the jota is a hearty soup made in this province with fagioli beans, potatoes and cabbage, and the famous Friuli frico is made with fried cheese, onions and potatoes.
Also among the first courses: risotti with herbs, mushrooms or rice and fasoi - beans, and homemade pasta con torcio, macaroni with pork ragu’ sauce of muset.
Carne in tercia, sautéed beef tenderloins with roasted vegetables, veal shanks roasted in wine sauce and herbs, served with turnips and potatoes, and wild boars, deer, hares, pheasants, mallard barbequed or marinated and finished in umido, stewed.
Sarde in Savor, anchovies are marinated in vinegar and onion sauce and heels, trout and stockfish are prepared in many and delicious way.
Biscotto Pordenone, flour, corn flour, almond, sugar, grappa and lightly salted, the bussolai are made with flour eggs, butter, sugar, lemon skin and grappa. Pears cooked in red wine are called Pelorai, the vin Brule’ is red vine served hot with thin slices of apple, orange and lemon peels, clove, cinnamon and some sugar.
Large quantities of D.O.C. wine are produced in the area: Pinots, Sauvignon, Riesling, Traminer spumante; and the reds Cabernet Franc, Merlot, Grave, Refosco, Novello and many other varietals produced by small wine culturists.
