Tagliere di salumi e formaggi friulani
A platter of cold cuts and cheeses from the Friuli region.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Friuli-Venezia Giulia, located in northeastern Italy, has a rich history influenced by its geographical position bordering Austria, Slovenia, and the Veneto region. This blend of cultures is reflected in its cuisine, with Germanic, Slavic, and Venetian influences shaping its culinary traditions. The practice of preserving meats and cheeses through curing and aging has been prevalent for centuries, arising from the need to store food for sustenance during colder months and reflecting the region's agricultural heritage.
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In Friuli, a Tagliere di salumi e formaggi is more than just a meal; it's a social experience, often enjoyed as an aperitivo or antipasto before a larger meal, or as a light meal itself. It reflects the region's emphasis on local produce, artisanal craftsmanship, and communal dining.
Aperitivo Culture
The tagliere is often served as part of the aperitivo tradition, enjoyed with local wines like Friulano, Ribolla Gialla, or Refosco, providing a moment to socialize and unwind before dinner.
Local Pride
The ingredients are carefully selected to showcase the region's culinary heritage and support local producers. It's a point of pride to offer guests a taste of Friuli's best offerings.
Seasonal Variations
The specific salumi and formaggi featured may vary depending on the season and the availability of ingredients. For example, some cheeses might be available only during specific times of the year.
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A Tagliere di salumi e formaggi friulani offers a diverse range of flavors, from savory and salty cured meats to the creamy, nutty, and tangy notes of local cheeses. The experience is a celebration of regional ingredients and traditional preparation methods.
The salumi typically include Prosciutto di San Daniele (known for its delicate sweetness and melt-in-your-mouth texture), speck (smoked prosciutto), pancetta, salame, and various local sausages, each with unique seasoning and curing processes. Cheeses can feature Montasio (a cow's milk cheese with varying degrees of aging, from fresh and mild to aged and sharp), Latteria (another cow's milk cheese, often with a milky and slightly grassy flavor), Formadi Frant (a soft, spreadable cheese often made with leftover cheese scraps), and potentially some goat or sheep's milk cheeses depending on the producer. The flavors range from subtly sweet and buttery to intensely savory, nutty, and sometimes slightly pungent. The textures also vary widely, from the smooth, yielding prosciutto to the firmer, more granular aged cheeses.
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Order of Tasting
Start with the milder cheeses and meats, gradually progressing to the more intensely flavored items. This will prevent your palate from being overwhelmed and allow you to appreciate the nuances of each ingredient.
Pairing Suggestions
Pair the tagliere with local wines that complement the flavors of the cheeses and meats. A crisp Friulano or Ribolla Gialla works well with the lighter cheeses and prosciutto, while a Refosco can stand up to the bolder flavors of aged cheeses and sausages.
Accompaniments
Consider serving the tagliere with crusty bread, grissini (breadsticks), olives, pickled vegetables (such as giardiniera), and local honey or fruit preserves to provide contrasting textures and flavors.
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