At the table: tastes also tell a story
A good dose of Middle Europe, seasoned with Balkan flavours, enhanced with that unmistakable Mediterranean touch and the unique gastronomy of these places is ready to be served. A convergence of tastes that results in a rich and varied menu, where meat dishes go together with specialties from the sea, and take you on a journey through history, revealing the antique origins of different cultures. For starters there is the “parsuto in crosta”, a delicious ham in a crust of crunchy seasoned bread.
Or the typical “sardoni in savor”, made with anchovies coated in flour, fried and marinated with onion. Or, another choice, the “baccalà manticato” (creamed codfish), handed down from Venetian tradition. Then the first courses; the “jota” a soup made with kraut, beans and potatoes is a must try, or the fish broth, or perhaps the gnocchi with goulash. For those who like main courses, there is goulash and cevapcici (sausages from the Balkans), the porzina with capuzi (seasoned pork with kraut) and luganighe (Viennese pork sausage). For dessert: there is the typical trucolo, a close cousin of the strudel, the pinza, a typical Easter cake and the presnitz of Hungarian origin (a sweet pastry roll filled with various nuts) A voyage through different countries, cultures and centuries with each taste.
And as ideal travel companions there are typical local wines: proposals of excellent quality that characterize this region. From the white wines Ribolla Gialla, Picolit, Friulano, Malvasia and Vitovska, to the red Rifosco, Pignolo, Schioppettino, Terrano, every sip is a pleasant surprise and another occasion to get to know this region.