Pomfret fish, usually grilled.
Mill where olives are processed for oil. Also olive press.
Puffy yeast bread baked in a pan. It may be topped or flavored with a variety of herbs like onion, fennel, or rosemary.
Ligurian codfish and vegetable fritters.
Long pasta strands served in broth.
Berries, such as raspberries and strawberries.
Liver; figa’ garbo e dolce, liver breaded and fried, with a touch of vinegar and sugar; figa’ col radeselo, liver cut up, wrapped in sage leaves, and fried in butter… [Read More]
Friulian term for a restaurant located near a winery.