A mountain hut is not a hut without good food. Here are the recipes that I like to cook in my own hut.
Plum Gnocchi are a traditional recipe from eastern Friuli Venezia Giulia. A potato dough wraps half a plum and a breadcrumb and cinnamon grain. We serve them as a first course or dessert.
Tagliatelle with San Daniele ham is a traditional recipe from Friuli Venezia Giulia, Italy. An easy and quick recipe to taste another side of Italy.
Of all the wild herbs, Sclopit (Silene Vulgaris or Madienstears) is the most loved in Friuli Venezia Giulia, Italy. I used it to prepare a different kind of pesto to dress pasta or bruschetta.
This blueberry jam and smoked ricotta tart tastes like mountains. Try it to dream of a sweet breakfast in the Italian Alps.
Cjarsons are the typical ravioli from Friuli-Venezia Giulia, Italy. Their sweet and salty filling is perfect for those who can’t decide which flavor they like best. Their recipe is usually very secretive, but I’m sharing it with you a little bit.
Food can make us travel in space and time. These Ravioli Montasio and Mushrooms with Speck di Sauris have the flavor of autumn in Friuli-Venezia Giulia, Italy.
You may not associate strudel with Italy, but Friuli-Venezia Giulia, borders with Austria and food has no borders. I learned this recipe during my week at Malga Pozôf and I back it whenever I miss mountains.
Frico is the most traditional recipe from Friuli-Venezia Giulia that will make your mouth water. A cheese and potato rösti, European in taste but Italian in the heart.
Gubana recipe, the typical dessert of Friuli-Venezia Giulia (Italy). More than a dessert, tasting Gubana is like taking a bite of the entire region.