Friuli lies in the very north east of Italy, by the border to Austria and Slovenia. The region is known for its air-cured ham: the Prosciutto San Daniele. Traditional dishes like Toc‘ in Braide made from corn flour with a cheesy milk sauce are being rediscovered. Filippo Bier is the Grandseigneur of a Friulian speciality: Pitina. It is made from lamb and goat’s meat and coated in corn flour.
What’s cookin’ is about traditional culinary recipes from different European regions.
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