Trieste and Udine

Best of tuscany

Flavors of Friuli

ricotta affumicataThe dark clouds that had crept over Trieste the previous afternoon unleashed a torrential storm during the night. It was still pouring when I left early in the morning, getting soaked on the 20-minute walk to the train station. Fortunately, I had plenty of time to dry off on the train, which arrived an hour and a half later in Udine.

I had a number of errands to do there, namely to purchase some local products to use in photo shoots for my cookbook Flavors of Friuli. My first stop was Formaggeria La Baita, to buy some ricotta affumicata, a smoked ricotta cheese that serves as the traditional Friulian garnish for dishes such as gnocchi and cjarsòns.

pitinaNext, I stopped by Macelleria Michelutti for a pitina, a type of salami traditionally made from mutton, goat, or game such as venison, and native to the mountainous areas…

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