Crudo, Friulian style…

Perhaps because of the recent craze of Japanese cuisine in Italy, crudo has become increasingly popular there.

In Friuli, they’ve served crudo long before anyone in Italy made hamachi or swordfish “carpaccio.”

Traditionally, crudo is served in Friuli in its purest form: crudo, in other words, raw: no salt, no seasoning, no frills, no affectation (like the langoustines from the Gulf of Trieste above).

If anything, crudo is accompanied by a lemon wedge and a glass of [Tocai] Friulano or Ribolla.

Leave a comment

Filed under Friulian cuisine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s