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Tergeste Oil

Friuli-Venezia Giulia D.O.P. Product

E.R.S.A. Friuli Venezia Giulia - Texts taken from D.P.O.

Description

Tergeste D.P.O. extra virgin olive oil is obtained from the fruit of the olive tree of the Belica or Bianchera variety, present in the olive groves for at least 20%, and of the Carbona, Leccino, Leccio del Corno, Frantoio, Maurino, Pendolino varieties, alone or jointly, for the remaining 80%. It has a golden-green color, with a fruity smell and flavor, with a spicy sensation that changes from light to medium.

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History

Geografical area

Curiosity

Season

Tergeste Oil Where to find this product

Farm

Restaurant

Points of interest

Linked companies

Farm

Fior Rosso di Zeriul Adriana

(1)

Farm

La Ferula

(1)

Restaurant

Lokanda Devetak 1870

Restaurant

Trattoria da Nando

Farm

Tul

e-Shop

Linked recipes

Appetizers

Baked scallops

(3)

Main meat courses

Meatballs with sauce

(3)

Appetizers

Anchovies au gratin

(2)

Side dishes

Bean cream with honey mushrooms

(2)

Appetizers

Omelette with wild herbs

(2)

Appetizers

Asparagus in golden sauce

(1)

Appetizers

Veal and tuna pieces

(1)

Appetizers

Gratin mussels

(1)

Main fish courses

'Drunk' perch

Main fish courses

'Gradese' mullet

Main meat courses

'Roe deer alla montanara'

Side dishes

Artichoke, spinach and beans pie

Side dishes

Artichokes in oil

Appetizers

Asparagus 'alla goriziana' (Gorizia style)

Side dishes

Asparagus and quail eggs

First courses

Asparagus cream with frogs

Appetizers

Asparagus pudding

Side dishes

Aubergines in oil

Main fish courses

Baccalà alla triestina

Side dishes

Baked cauliflower elephant ears

Main fish courses

Baked Serra fish

Main fish courses

Baked turbot on a potato bed

Appetizers

Baked “Sardòni barcolani” with breadcrumbs, raisins and pine nuts

Side dishes

Beans 'all'uccelletto'

Main meat courses

Beef salami

First courses

Bigoli in duck sauce

First courses

Bigoli with sardines

Main fish courses

Boiled 'canocchie'

Main fish courses

Boiled turbot

Main meat courses

Boiled with anchovy

Main meat courses

Boned rabbit

First courses

Braided agnolotti

First courses

Bread gnocchi with sauce

First courses

Bread gnocchi with speck

Appetizers

Breaded sardines

Main meat courses

Breast of marinated cockerel

Side dishes

Brovada

First courses

Brovada soup

First courses

Busara mezzemaniche

Main fish courses

Butter trout

Side dishes

Cabbage in salad

Main meat courses

Calandraca

Main meat courses

Calf shank with thyme

Side dishes

Carrot sauce

Main fish courses

Cefali in savôr

First courses

Celery and potato soup

Main meat courses

Chicken breast for the holidays

Main meat courses

Chicken breast stuffed with radicchio and sausage

Main meat courses

Chicken in pan

Main meat courses

Chicken with white wine

First courses

Clam chowder

First courses

Cocoa pappardelle with duck sauce

Main meat courses

Cocoa scented Meleagris

Main fish courses

Cod fillet

Main fish courses

Cod in red

Main fish courses

Cod in white

Main fish courses

Croaker caskets

Main meat courses

Crunchy liver with apples

First courses

Cuttlefish broth

First courses

Double pasta tortello

Main meat courses

Duck breast with Cabernet franc

Side dishes

Eggplant breaded

First courses

Farfalle pasta with asparagus

Side dishes

Fennel in pan

First courses

Fennel soup

Main fish courses

Filled sea cicadas

Main meat courses

Fillet in potato and herb crust

Main fish courses

Fillets of sea bass in potato 'crust'

Main fish courses

Fillets of sea bass with nettles

Main fish courses

Fillets of sea bass with oranges

Main fish courses

Fillets of sea bream with vegetables

Main fish courses

Fillets of turbot with artichokes

First courses

Fish brodetto 'alla triestina'

Main meat courses

Fried chicken breasts

Main meat courses

Fried snails

Main fish courses

Fried sole

Main fish courses

Fried sole butterflies

Main fish courses

Fried squid

Appetizers

Fritole with surprise

First courses

Friulian cheeses soup

First courses

Fusilli with leek and sausage

Appetizers

Garlic soup

First courses

Gnocchi 'al cucchiaio'

First courses

Gnocchi with scallop sauce

First courses

Gnocchi with smoked trout

Pasta, bread

Gourmet sandwiches

Side dishes

Green beans in a pan

Side dishes

Green tomatoes in oil with chilli

Main fish courses

Grilled bream

Main fish courses

Grilled octopus with potatoes

Side dishes

Grilled spring onions

Main fish courses

Hake with cider

First courses

Half-moons of sea bass with courgettes

Main fish courses

Herring and polenta

Appetizers

Herring aspic

Main meat courses

Jugged rabbit

Main meat courses

Lamb chops roasted with thyme

Main fish courses

Langoustines “alla busara”

Main fish courses

Lemon bream

First courses

Linguine alla foglianina

Main meat courses

Loin of suckling pig

Main fish courses

Mackerel in salmoriglio

Main fish courses

Mackerel in stew

First courses

Maltagliati with savoy cabbage and sausage

Main fish courses

Marinara tuna

Appetizers

Marinated anchovies

Main meat courses

Meatloaf with mushrooms

First courses

Mezzemaniche with scampi tails

Main fish courses

Mixed fried fish

Appetizers

Molo mousse

Main meat courses

Mouflon stew

Main fish courses

Mullet fillet on a bed of red thyme-flavored sauce

Side dishes

Mushrooms cooked in olive oil, parsley, and garlic

Side dishes

Mushrooms in oil

Main fish courses

Mussels with pizzaiola

First courses

Nettles cannelloni

Main fish courses

Nothing is thrown away from the sea

Main fish courses

Octopus salad

Appetizers

Omelette with the cheese

First courses

Orzotto to spring buds

Main meat courses

Ostrich fillet with cocoa

First courses

Pappardelle with hare sauce

First courses

Pappardelle with wild boar sauce

First courses

Pasta and beans

Side dishes

Peperonata

Side dishes

Peppermint peas

Side dishes

Peppers in a pan

Side dishes

Peppers' salad

Main fish courses

Perch with mushrooms

Side dishes

Pickled asparagus

Appetizers

Pickled herring

Side dishes

Pickled peppers

Side dishes

Pickled spring onions

Main meat courses

Pig shanks

Main meat courses

Poached eggs in tomato sauce and savory

Main meat courses

Pork fillet with radicchio

Main meat courses

Pork loin marinated 'sweet smoke'

Side dishes

Potato 'chifeleti'

Side dishes

Potato and carrot salad

First courses

Potato and chestnut gnocchi

First courses

Potato half-moons with peas

Side dishes

Potato pancakes

Main fish courses

Prawns with rosemary

First courses

Pumpkin and ricotta cheese tortelli

First courses

Pumpkin and walnut 'fregolòz'

Desserts

Pumpkin pancakes

Main meat courses

Rack of lamb au gratin

First courses

Ravioli with seafood in tomato and thyme sauce

First courses

Ravioli with vegetables

Side dishes

Red radicchio in oil

First courses

Risotto with radicchio, whipped with Montasio

First courses

Risotto with wild herbs in a basket made from bread

Main meat courses

Roast pork with rind

Main meat courses

Roe deer in salmì

Side dishes

Rosa and mimosa

Main fish courses

Salmon trout bowl

Main fish courses

Salmon trout tartare

Main fish courses

Salmon trout with salt

Main fish courses

San Pietro in corn crust

Main fish courses

San Pietro with asparagus

Main fish courses

Saraghi in crazy water

First courses

Sausage and savoy cabbages crespelle

Main meat courses

Sausages in wine

Appetizers

Sautéed Cuore di laguna or cappa tonda

Main fish courses

Scallops with speck

Main fish courses

Scampi in the oven

Main fish courses

Sea and Land sea Bass

Main fish courses

Sea bass in 'bellavista'

First courses

Sea bass tortelli

Main fish courses

Sea bream with seafood

First courses

Sea tortelli

Main fish courses

Shrimp skewer

Main fish courses

Snapper baked in foil

Main fish courses

Sole rolls with potato cream

Appetizers

Soused alborella fish

Main fish courses

Soused mackerel

First courses

Spaghetti with clams

First courses

Spaghetti with lobster

Side dishes

Spring onions in oil

Main meat courses

Steamed spinach, poached eggs and flaked Montasio

Main meat courses

Stew with potatoes

Side dishes

Stewed beans

Side dishes

Stewed cauliflower

Main meat courses

Stewed duck

Main meat courses

Stewed goose

Main fish courses

Stewed octopus

Side dishes

Stewed peas

Main fish courses

Stewed pike

Main meat courses

Stewed roe deer

Main meat courses

Stuffed rabbit

Main fish courses

Stuffed squids

Side dishes

Sweet and sour cabbage

Main fish courses

Tagliatelle of squid, shrimp, Rosa and passion fruit

First courses

Tagliatelle with sausage

First courses

Tagliatelle with savoy cabbage and Montasio

First courses

Tagliatelle with scallops

First courses

Tagliolini with mushrooms

First courses

Tagliolini with pumpkin flowers

Main fish courses

Tails of fried 'canoce'

Main meat courses

Tasty skewers

Main fish courses

Tench with mushrooms

Main fish courses

Tench with peas

Main meat courses

Thigh of lamb in crust

Main fish courses

Toad’s tail with leeks

First courses

Tortelloni with ricotta and spinach

Main fish courses

Triple crustaceans tartare

Appetizers

Trout fillets

Main fish courses

Trout fillets with milk sauce

Main fish courses

Trout salad

Main fish courses

Trout stew 'alla lignanese'

Main fish courses

Trout with wine

Main fish courses

Tuna cut

Main fish courses

Tuna cut with mint sauce

Main fish courses

Tuna loaf

Main fish courses

Tuna rolls with asparagus

Main fish courses

Tuna skewers with artichokes

Main fish courses

Tuna slices with aubergines

Main fish courses

Tuna tartare

Main fish courses

Turbot in the oven

Appetizers

Veal carpaccio with Montasio

Main meat courses

Veal carpaccio with zabaglione

First courses

Vegetable soup

First courses

Žlikrofi

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