The treasure of every land is the history of its products

The recipes in
De gusto

The recipes

The flavours of good food come from a centuries-old experience: many hands have been able to shape the different flavours and transmit them through generations, making them unique and special over time. The recipes chosen by De gusto are typical since they use natural products and reflect the culture of the area.

Categories
'Bobici' soup Asparagus cream with frogs Bigoli in duck sauce Bigoli with sardines Braided agnolotti Bread gnocchi with sauce Bread gnocchi with speck Brovada soup Burnt broth 'alla ricca' Busara mezzemaniche Carbonara with pitina Celery and potato soup Cocoa 'blecs' with cuttlefish Cocoa pappardelle with duck sauce Crespelle with pumpkin and Montasio Cuttlefish broth Double pasta tortello Dumplings in Riesling sauce Farfalle pasta with asparagus Fennel soup Fish brodetto 'alla triestina' Friulian cheeses soup Fusilli with leek and sausage Gnocchi 'al cucchiaio' Gnocchi with butter cream Gnocchi with red beets Gnocchi with scallop sauce Gnocchi with smoked trout Gradese fish soup (Boreto ala graisana) Half-moons of sea bass with courgettes Jota of Swiss chard Jota triestina Linguine alla foglianina - Recipes Degusto Macaròns cui lops Maltagliati with savoy cabbage and sausage Mezzemaniche with scampi tails Nettles cannelloni Onion soup Orzotto to spring buds Orzotto with the quail Orzotto with valerian Panada Pancakes in broth Pappardelle with hare sauce Pappardelle with wild boar sauce Pasta and beans Pasty with asparagus Plum's gnocchi Potato and chestnut gnocchi Potato half-moons with peas Pumpkin and ricotta cheese tortelli Pumpkin and ricotta gnocchi Pumpkin and walnut 'fregolòz' Pumpkin gnocchi in frico basket Pumpkin velvet with Formai del cìt fondue, with Friulian truffle. Ravioli allo scoglio in tomato and thyme sauce Ravioli with vegetables Rice and beans Rice and peas in broth Ricotta and red mullet soup Risotto with 'canoce' (sea cicadas) Risotto with asparagus and nettles Risotto with herbs and lamb Risotto with pumpkin Risotto with radicchio, whipped with Montasio Risotto with snails and late radicchio Risotto with the livers Risotto with wild herbs in a basket made from bread Salami soup Sausage and savoy cabbages crespelle Savoy cabbage soup Sea bass tortelli Sea tortelli Semolina dumplings in broth Smeraldina soup Spaghetti with clams Spaghetti with lobster Spaghetti with seafood Spinach strudel Spring cjalsòns Suf Tagliatelle with sausage Tagliatelle with savoy cabbage and Montasio Tagliatelle with scallops Tagliolini with mushrooms Tagliolini with pumpkin flowers Tortelloni with ricotta and spinach Tripe soup with beans Vegetable soup Yellow Risotto with Natisone Gold Saffron™ Žlikrofi
First courses

'Bobici' soup

First courses

Bigoli in duck sauce

First courses

Bigoli with sardines

First courses

Braided agnolotti

First courses

Brovada soup

First courses

Busara mezzemaniche

First courses

Carbonara with pitina

First courses

Cuttlefish broth

First courses

Double pasta tortello

First courses

Fennel soup

First courses

Friulian cheeses soup

First courses

Jota of Swiss chard

First courses

Jota triestina

First courses

Macaròns cui lops

First courses

Nettles cannelloni

First courses

Onion soup

First courses

Orzotto with valerian

First courses

Panada

First courses

Pancakes in broth

First courses

Pasta and beans

First courses

Pasty with asparagus

First courses

Plum's gnocchi

First courses

Rice and beans

First courses

Risotto with pumpkin

(1)
First courses

Salami soup

First courses

Savoy cabbage soup

First courses

Sea bass tortelli

First courses

Sea tortelli

First courses

Smeraldina soup

First courses

Spaghetti with clams

First courses

Spinach strudel

First courses

Spring cjalsòns

First courses

Suf

First courses

Tripe soup with beans

First courses

Vegetable soup

First courses

Žlikrofi

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