Tag: Trieste

Favette Trieste – Recipe Favette Trieste di – Italian Cuisine

»Favette Trieste - Recipe Favette Trieste di Misya


The Trieste broad beans are a typical recipe of the months of October and November in Friuli and Veneto (although the Venetian version tends to be made with pine nuts instead of almonds) These are small sweets made with egg whites, almonds and sugar that after being processed,

it is divided and colored differently, before cooking, usually using cocoa and pink dye to obtain the balls in the typical colors, ie neutral, brown and pink.
Their origin is ancient: these sweets symbolize the commemoration of the dead (in fact they are also called beans of the dead) to replace the beans eaten in Roman times on the graves of loved ones and at funeral banquets. Sometimes, in fact, the fava dei morti instead of balls are also shaped into chunks, so as to remember even more the legume. The only annoying part are the waiting times, because it takes 12 hours both to let the dough rest and to cool down: that's why I am publishing the recipe a little in advance of the day of the dead: so that you can organize yourself for weather 😉

Put the flour, sugar and vanilla in a bowl and mix, then stir in the alcohol

Divide the dough into 3 equal parts, leave one aside and add to the other 2 (separately) cocoa and dye (and, if you like, the alchermes), to create a pink and a brown dough.
Wrap each dough with cling film and let it rest for about 12 hours at room temperature.

Take back the loaves and, with the help of a little icing sugar, start creating balls of about 1-2 cm in diameter (like a large hazelnut), trying to make them all the same size (so that they cook evenly ).
As they are ready, arrange them on the baking sheet lined with parchment paper and bake for about 10 minutes at 130 ° C, in a preheated convection oven: you will find that they are ready because they will begin to crack on the surface.

The Trieste broad beans are ready: let them cool for at least 12 hours before serving.

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Recipe Radicchietto di Trieste and beans with lard dressing – Italian Cuisine

Recipe Radicchietto di Trieste and beans with lard dressing


  • 100 g extra virgin olive oil
  • 100 g red wine vinegar
  • 50 g of lard cut into strips
  • mustard
  • 400 g shelled fresh beans
  • 200 g of cut radicchietto
  • 1 stalk of celery
  • 1 carrot
  • 1 onion
  • laurel
  • garlic
  • rosemary
  • pepper in grains
  • extra virgin olive oil
  • salt

FOR THE DRESSING
Brown the lard in a non-stick pan, drain the fat and keep it aside. Deglaze the lard with the vinegar. Remove from the heat and emulsify the vinegar and lard with its cooking fat and extra virgin olive oil until you obtain a stable sauce. To help the emulsion add 1 teaspoon of mustard.

FOR THE BEANS
Prepare a vegetable broth by boiling celery, carrot, onion toasted in the oven with the peel, 2 cloves of garlic with the peel, 1-2 bay leaves, rosemary and peppercorns in 2 liters of water for 15 minutes.
Boil the beans in the broth for about 30 minutes. Season with salt and let the beans cool in their broth for 10 minutes, then drain (the broth can be used as a base for a soup).
Season radicchietto and beans with lard dressing, a drizzle of raw oil and salt to taste.

How nice it is to make pizza from Trieste down – Italian Cuisine

How nice it is to make pizza from Trieste down


The absence of Neapolitan champions on the podiums of the World Pizza Championship has caused some controversy. How it went and who won what

A few weeks ago in Parma the World Pizza Championship. Three days to elect the best pizza makers to compete in different categories (including pizza alla pala, gluten-free and classic Neapolitan). And so far, nothing new. The real news of the 28th edition comes at the time of the awards ceremony when it is called to get on the podium Lorenzo Collovigh. The Wellpizza pizza maker Eatalia from Udine won the title in the Traditional specialty guaranteed (Neapolitan pizza) thanks to a marinara with San Marzano, garlic and oregano.

"My victory – declared Collovigh – shows that we can no longer really think that, to make a good pizza, you need to be a Neapolitan. It is a simplistic and reductive position. Naples gave us this goodness, we can all make it grow. Success depends on commitment, experience and skill. To become the best you must always put yourself to the test and always overcome yourself, without ever thinking of having arrived. Study, deepen, try, compare with others and go further ".

To reinforce this comment, the victory of Riccardo La Rosa of the pizzeria La Picea di Levanto which won the title in the category Classic pizza. His recipe Ligurian perfumes with a burrata heart, datterino tomatoes, yellow tomatoes, mortar pesto, toasted pine nuts and Parmesan cheese won over all. Also awarded Angelo D'Intino of Made in Italy to Ceppagatti (Pescara) which won in the P categoryizza in pan with its Made in Italy stuffed with cheese, sausage, aubergine, truffle, rocket and gorgonzola.

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