Food Directory
Food Home:- Drink: Wine: Italy: Friuli Venezia Giulia:
- Azienda Agricola La Viarte - The La Viarte vine stock is made up of the classic Friulan types, including native varietals such as Schioppettino, Pignolo and Tazzelenghe.
- Cecchetto - Produces a variety of reds and whites, including Raboso Piave, from the Piave river region. Company overview and product descriptions. [Flash required]
- Collavini - Producing wine in the Friuli area since 1896. Offerings include Merlot, Cabernet, Pinot Grigio and Spumante Friulano.
- Domenis Distillery - Producer of grappa, organic grappa, kosher grappa, grape brandy, distillates, aqua vitae. Based in Friuli, Italy.
- Ermacora - Italian vineyards located in Colli Orientali del Friuli which specialize in the production of white and red wines: Pinot Grigio, Sauvignon, Tocai, Pinot Bianco, Verduzzo, Refosco, Schioppettino, Merlot, Cabernet Sauvignon, Picolit, Rosso Riul, Bianco Riul.
- Fattoria Clementin - Produces a range of reds and whites in Terzo di Aquileia in the Udine province. Contains product descriptions and a company history. Also makes grappa.
- Lis Neris - Vineyards located in the viticultural area of Friuli southwest of S. Lorenzo village and producing a full range of red, white and blended wines.
- Marco Felluga - Wine producer with estates in Gorizia, Collio, Buttrio, and San Casciano V.P. Overviews of estates, wines produced and harvest news.
- Principi di Porcia - Producing wines in the Friuli Venezia Giulia including Traminer Aromatico, Pinot Grigio, Merlot and Malbeck. Wine descriptions and history available.
- Vignaiuoli Toti - Estate, located in Colli Orientali del Friuli, producing a variety of reds and whites, including Tocai Friulano, Refosco, Chardonnay, and Merlot. Describes the estate and wines.
- Viticoltori Friulani La Delizia - The group of wine-growers named after the place of production, Casarsa della Delizia, in Friuli Venezia Giulia. The groups links together 1000 skilful agriculturist who cultivate 1700 hectares of vineyards.
Random Indian Recipes:-
- Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Phodnicha Bhat
Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and... - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...