Tiny, square-shaped egg pasta.
A real treat, porchetta is roasted pork stuffed with a mixture of salt, black pepper, wild fennel, and garlic. Porchetta can be eaten warm, but it is mostly savored at… [Read More]
The section taken from the fat belly or cheek of a pig, consisting of alternating layers of fat and lean tissue. It can be rolled, aged, salted or smoked.
Roasted red peppers.
Thinly sliced ham from the hind legs of pigs that have been steam cooked.
Spinach soup (Friuli-Venezia Giulia).
Thick tagliatelle from Valtellina made from a mixture of buckwheat flour and all-purpose flour. They are boiled, then layered with blanched cabbage, sautéed onions and garlic, and cheese and butter.