Introduction

Can you tell us a bit about yourself?

Response: My name is Luca. I’m 51 years old, and I’m a sound designer. I’m from Trieste in the region Friuli Venezia Giulia and lived in London for about 18 years, where I graduated in sound art and design. At present, I live in Tuscany, where I work in the accommodation for tourists and the hospitality industry.

Regional Cuisine

What are some of the iconic dishes that your region is known for?

Friuli Venezia Giulia is a very diverse region, with beautiful mountains and a long coast on the Adriatic. It also has a complicated history and this has made the cuisine a mix of flavors and traditions with many influences from outside. The typical dishes reflect this particularity well. Here are some: Jota, Gnocchi di Susine, Presnitz, Brovada e Muset, Frico.

Are there unique or traditional ingredients used in the cuisine of your region that are not commonly found in other regions?

San Daniele raw ham, Montasio cheese, Radic de Mont (wild radicchio), horseradish, Rosa di Gorizia (a special radicchio from Gorizia).

How does the cuisine of your region change with the seasons?

In autumn and winter, people eat mostly meat and game such as wild boar and venison, but also Muset (a sausage similar to cotechino) served with turnips cooked in wine and many mushroom-based dishes. And then there is Jota, a rich soup perfect for the coldest days. In summer, people opt for typical coastal dishes based on fish and seafood such as Scampi alla Busara or Brodetto di Grado.

For someone visiting your region for the first time, what dishes or food experiences would you recommend they try?

They should definitely try Jota soup, Capuzzi Garbi (sauerkrauts) with sausages, and Gnocchi di Susine. And they should definitely visit Carnia, the mountain area of ​​the province of Udine, which is famous for food traditions. 

Daily Life and Eating Habits

Can you share what you eat on a typical day?

At breakfast, I like to have a cappuccino with homemade biscuits. The perfect lunch is pasta with any kind of veggies and Parmesan cheese, followed by some cheese and salad. For dinner, I love veggie soups in winter, salads in summer, bruschetta with fresh extra virgin olive oil (especially in autumn, after the harvest), homemade hummus, and bread snacks. When I have time for aperitif I like a glass of Prosecco with some olives and crisps.

Family and Traditions

Can you share any fond memories or traditions related to food from your childhood or growing up?

My grandmother was a great cook. For every special occasion, she used to prepare homemade amazing gnocchi with beef sauce, chicken with white wine, and roasted potatoes. And for dessert a homemade apple strudel which I went mad for.

What does Pranzo della Domenica (Sunday lunch) look like in your home?

I have a fairly small family with no siblings, so we have never had big Sunday lunches. We start eating at about 1pm and end at around 2:30pm. On Sundays we like to cook fresh fish (sole or sea bream) or lamb chops in red wine sauce. And we often drink a good bottle of wine such as Friulano or Refosco.

Festive Meals

What dishes or desserts are eaten during Christmas time in your region?

Christmas sweets are a big part of the local cuisine: Presnitz, Gubana, Putizza are the most famous.

We’d love to know all about your Christmas Day traditions—what does the meal include, and how is the day celebrated?

My family is very small. Usually there are about 6 of us. Everyone cooks something different. My mother makes homemade tortellini filled with ricotta and spinach. I usually make a huge lasagna with lamb, fresh tomatoes and Montasio cheese. And other close friends and relatives bring appetizers and desserts. My mother’s best friend, for example, always brings a mouth-watering homemade Putizza (a cake filled with walnuts, raisins, chocolate and apples).

A Recipe to Remember

If possible, could you share a recipe with us?

Jota Triestina

Jota is a hearty and warm soup of peasant origin that I personally love in winter. It takes a bit of time to prepare, but the wait is definitely worth it! It is a panacea on the coldest winter days.

Ingredients for 4 people:

• 700 g of sour/fermented cabbage (homemade or purchased ready-made)

• 300 g of red-eyed or black-eyed peas

• 4 potatoes

• 2 bay leaves

• 4 cloves of garlic

• 2-3 fresh smoked sausages (or smoked pork ribs or a cooked ham bone)

• 50 g of butter

• 2 tablespoons of corn flour

• vegetable stock

• salt, pepper, and oil to taste

Brown the butter and 2 crushed garlic cloves together in a pan. When the garlic is golden, remove it, add the sour cabbage cover with warm water, and cook over low heat for about half an hour.

In another pan, cook the beans for about an hour in vegetable broth with 2 bay leaves. Add the sausages cut into pieces and continue cooking for 15 minutes. Peel and cut the potatoes into pieces, add them to the bean broth, and continue cooking for another 20 minutes.

At this point, remove the pan from the heat and blend half of the potato and bean soup until smooth, and then add it to the cabbage and the rest of the beans.

Finally, in a smaller pan, dissolve the flour in the oil, stirring constantly to avoid lumps. Once the flour is toasted, add everything to the rest of the soup and serve hot.