La terra fortunata: the splendid food and wine of Friuli-Venezia Giulia

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Broadway Books, May 8, 2001 - Cooking - 412 pages
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A great food and wine region of Italy-largely undiscovered by those who live to eat-Friuli-Venezia Giulia springs succulently from the pages of La Terra Fortunataby Italy expert Fred Plotkin. Friuli-Venezia Giulia was one of Italy's best-kept secrets-until now. Between Venice and Vienna, with Trieste as its capital, this region has the most varied and sophisticated food in Italy. No other regional kitchen uses more fruit or spices or a greater range of meat and seafood. In La Terra Fortunata, readers will discover gnocchi filled with plums or apricots; tagliolini tossed with poppy seeds and the region's superlative prosciutto di San Daniele; sea scallops with almond sauce; risotto flavored with a rainbow of spices, including ginger, star anise, and nutmeg; cinnamon-scented veal stew, and, of course, frico, the region's signature dish, a delectable cheese crisp that is positively addictive. Since Friuli-Venezia Giulia produces Italy's top white wines and outstanding reds, with more varieties than any other region in Italy, Fred Plotkin has included the most detailed list of the region's wines and their makers ever compiled. With more than 160 recipes and an indispensable list for wine lovers, La Terra Fortunatawill come as a revelation to those who thought there was nothing new under the Italian sun.

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Contents

PES E FRUTAM DI MAR FISH AND SEAFOOD 211
2
LA TERRA FORTUNATA I
5
THE WAY TO EAT IN FRIULIVENEZIA GIULIA 2 8
34
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About the author (2001)

When the subject is Italian food and wine, Fred Plotkin is the expert other experts turn to for definitive information. A finalist for both the James Beard and Julia Child cookbook awards, his previous book, Recipes from Paradise: Life and Food on the Italian Riviera, placed first on the New York Times listing of the top cookbooks of 1997. Plotkin is the author of Italy for the Gourmet Traveler and five other books. He lives in New York City.


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