Polenta and prosciutto are just two of the many culinary delights to be discovered in southern Styria and Friuli. Did you know that Friuli has a long tradition of brewing Austrian-style beer and that Styrian butchers produce raw ham which is a worthy rival to San Daniele prosciutto?
In this book, Peter Ramspacher undertakes a gastronomic jurney through southern Styria and Friuli. After visiting numerous vineyards, local restaurants and coffeehauses, butchers, cheesemongers and confectioners, he concludes that the two regions share not only many culinary traditions but also a passion for quality and real food. West Styria carp turns out to be on a par with fish from the lagoon of grado, while Styria pumpkin seed oil is the equal of the finest cold-pressed oils from Triestine olive groves. As his discussions of wine and viniculture demonstrate, Peter Ramspacher is both a superb wine connoisseur and an appreciative consumer. For readers that like to try out new dishes, the book offers a number of traditional recipes, while for those with less confidence in their cookery skills, Peter Ramspacher includes a list of local restaurants which specialise in traditional cuisine.
