The treasure of every land is the history of its products

Share on

Pumpkin velvet with Formai del cìt fondue, with Friulian truffle.

Region: Friuli-Venezia Giulia
Difficulty: Medium Doses:

For the Fondue:

320 gr. Cheese: "Formai del cìt";

200 gr. of Friulian Truffle;

2 knobs of butter;

4 tablespoons (soup) of fresh cooking cream;

2 tablespoons (soup) of milk;

150 gr. of aged Montasio cheese (to be grated).

For the Velvety one:

100 gr. of Spaghetti Pumpkin;

1 medium-sized leek;

Salt and pepper to taste.



This recipe contains the simplicity and quality of four products of the Friuli-Venezia Giulia region, in a mix of flavors and tastes: Zucca Spaghetti, Formai del cìt, Montasio and Friulian Truffle. A simple and tasty dish, which leaves to the palate flavors and emotions. This dish could be accompanied by an excellent white wine: Ribolla gialla Collio Goriziano, or an excellent black wine: Pignolo Friuli colli orientali.

This content is not public. Log in to see the recipe preparation.
To add a reviewLogin
No review found Sign in to leave e review
Linked products

Formadi Frant





Vegetable products

Delica Pumpkin

Vegetable products

Friulian Truffle



Vegetable products

Sacile yellow courgette

Vegetable products

Spaghetti Pumpkin

Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe