TRENTINO / FRIULI (week of Jan 2 – Jan 8)

Mountains, valleys, winter sports centers with splendid ski runs, cheerful houses, sharply slanting roofs to fend off the snow, balconies always decorated with lovingly cared-for plants and flowers. This is the area of Trentino - Alto Adige. As for their cooking, there are two distinct gastronomic traditions: tridentina, with Venetian roots, and altoadesina, with German roots. In the homespun cooking of the Friulian hill country presented historical contrasts with the more refined Venetian-style fare eaten along the coast. Over time, though, the two cuisines have reached a happy union in dishes accented, often rather sharply, by the tastes of Austrian and Slavic neighbors, who remember Trieste as their gateway to the Mediterranean.

appetizer (choice of):

jota borlotti  bean soup / pancetta / homemade sauerkraut

gamberoni e speck  imperial shrimp / speck prosciutto / borlotti bean ragù / herb oil

tortelli con prosciutto  potato-ricotta filled pasta / sage / butter / san daniele prosciutto /
ricotta salata

risotto mare e monti   arborio rice / imperial shrimp / porcini mushrooms

oagnello alla friulana   grilled lamb sirloin / tomato ragù / cinnamon / spinach / polenta

scampi alla busara  grilled scampi / garlic / tomato fillets / saffron / white wine / parsley

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