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Pordenone Food
This proposal suggests a
characteristic gastronomic route, from starters originating
in the mountain valleys to desserts.
To start off, we
suggest a dish with a variety of prime quality and
artisan-made cold cuts such as salami, soppressa (a
kind of larger-sized salami), pork brawn, ossocollo (a kind of cured ham) and bacon together with smoked meat
coming from the Pre-Alps and from the lower mountain areas,
such as the pitina or peta/petucia.
Among the first courses, the soups are the most
delicious, especially the bean soup with pasta but also with
barley and potatoes, and while eating you will taste those
ingredients which are the products of the seasons, both the
spring-time herbs, such as the grisol or sclopit and bruscandoi, or the products of the
vegetable garden, especially peas and asparagus. A very
popular dish is the risotto with mushrooms, with
chicken livers, sausages, pumpkins and the gnocchi dressed with rassa (duck) sauce.
Second courses are mainly characterized by pork meat
dishes with some of the most traditional dishes such as muset co la brovada (a kind of meat sausage with
turnips), grilled ribs and sausages, salami cooked in
vinegar and the bondiola del Saoc.
Two very typical dishes which visitors must taste and which
are made with the winter chicory are: radicio co le
frisse (chicory with fried pork-fat) and radicio e
fasioi (chicory and beans). The most popular cheese is
the Montasio, but in the Pordenone valleys they also produce
a tasty Asono and salty cheese.
To finish your meal, you must taste the Pordenone
biscuits which are identified with the history and the
customs of the territory.
Courtesy of
Turismo Friuli Venezia Giulia
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