A name in Friuli for an informal restaurant associated with a winery. Historically found throughout Friuli, frascas were friendly and informal gathering places, a destination for farmers, friends, and families to share a meal and a bottle of wine. Identified by a tree branch hanging over a doorway portal, they were a symbol of local farm cuisine, wine, and warm hospitality. As the harvest came to a close, the branch would wither and change colors to indicate the end of the season. The Frascas would then close their doors until the next harvest season.
A dish from Friuli-Venezia Giulia of fritters made with cheese, either fresh or matured, but usually hard, fried until crunchy. It is often made with a local cheese called Latteria and may include apple. It may also be mixed with eggs to make a sort of omelette.
A sort of lacy cheese wafer from Friuli-Venezia Giulia. A kind of fritter made with cheese, either fresh or matured, but usually hard, fried until crunchy. It is often made with a local cheese called Latteria and may include apple. It may also be mixed with eggs to make a sort of omelette.
A name in Friuli-Venezia Giulia for dogfish, also known as the rough hound (US: small cat). Slightly better eating than the nurse-hound.
A cake from Friuli-Venezia Giulia, with middle European origins, made to celebrate Easter. In its origial form it is a cake made with yeast, dried fruits including raisins, figs and nuts and candied peel and possibly liqueur of some sort, shaped in a large loose spiral. More modern versions are a little lighter.
Goulash. A beef stew from Friuli and Alto-Adige with onions and tomatoes, flavoured with paprika and often served with soured cream (US: cultured sour cream) and polenta.
