Among the first courses are the homemade soups and the ingredients that characterise them are the vegetable garden and seasonal products (potatoes, peas, courgettes).
In an imaginary laid table there would be an embarrassing choice, starting with the hors d’oeuvres, a type of food introduced only recently in the typical cooking of the Pordenone area that
On the occasion of the first day of Lent it is a tradition in Pordenone families to eat kippers. The requirement to eat “lean” is a custom that is also repeated today with a proneness for this...
