Region: Friuli-Venezia Giulia
200 g of dark chocolate in bars,
100 g white flour 00,
100 g of butter,
100 g of sugar,
1 litre of milk,
Very common were puddings, often covered with the "satò" (from the French "chaudeau"), a sauce made of sugar and egg red. At least one metal mold to hold the puddings was also present in the more modest families. They were puddings of cream, breadcrumbs, chocolate, almonds, peaches and even potatoes and corn flour.
This content is not public. Log in to see the recipe preparation.