The treasure of every land is the history of its products

0 ITA

Share on

Karst oil

Friuli-Venezia Giulia P.A.T. Product

E.R.S.A. Friuli-Venezia Giulia - Texts taken from P.A.T. and image taken from the volume 'Il Cibario' year 2017.

Description

Extra virgin, first pressing olive oil with a yellow-green colour, good fluidity and balanced intensity; clear vegetable scent, marked olive scent with a tomato hint; spicy, with a physical and chemical sensation on swallowing not different than the initial pungent feel; slightly fruity.

See the map

History

Geografical area

Curiosity

Season

Karst oil Where to find this product

Farm

Wine shop

Restaurant

Typical products retailer

Points of interest

Linked companies

Typical products retailer

ALIMENTARI BAIS

(1)

Farm

Fior Rosso di Zeriul Adriana

(1)

Typical products retailer

Cooperativa dei Sapori e del Gusto

Wine shop

Il Carso in Corso

Restaurant

Lokanda Devetak 1870

Restaurant

Trattoria da Nando

Farm

Tul

Linked recipes

Appetizers

Baked scallops

(3)

Main meat courses

Meatballs with sauce

(3)

Appetizers

Anchovies au gratin

(2)

Side dishes

Bean cream with honey mushrooms

(2)

Appetizers

Omelette with wild herbs

(2)

Appetizers

Asparagus in golden sauce

(1)

Appetizers

Veal and tuna pieces

(1)

Appetizers

Gratin mussels

(1)

Side dishes

'Capuzi garbi'

Main fish courses

'Drunk' perch

Main fish courses

'Gradese' mullet

Main meat courses

'Roe deer alla montanara'

Main fish courses

Anchovy pie

Side dishes

Artichoke, spinach and beans pie

Side dishes

Artichokes 'alla triestina'

Side dishes

Artichokes in oil

Side dishes

Artichokes in sauce

Appetizers

Asparagus 'alla goriziana' (Gorizia style)

Side dishes

Asparagus and quail eggs

Appetizers

Asparagus cream

First courses

Asparagus cream with frogs

Side dishes

Asparagus in oil

Appetizers

Asparagus pudding

Side dishes

Aubergines cooked in olive oil, parsley, and garlic

Side dishes

Aubergines in oil

Main fish courses

Baccalà alla triestina

Side dishes

Baked cauliflower elephant ears

Main fish courses

Baked turbot on a potato bed

Appetizers

Baked “Sardòni barcolani” with breadcrumbs, raisins and pine nuts

Side dishes

Beans 'all'uccelletto'

Side dishes

Beans with vinegar

Main meat courses

Beef fillet with porcini mushrooms

Main meat courses

Beef salami

First courses

Bigoli in duck sauce

First courses

Bigoli with sardines

Main fish courses

Boiled 'canocchie'

Main fish courses

Boiled turbot

Main meat courses

Boiled with anchovy

Main meat courses

Boned duck thighs

Main meat courses

Boned rabbit

First courses

Braided agnolotti

Main meat courses

Braised duck with apples

First courses

Bread gnocchi with sauce

First courses

Bread gnocchi with speck

Appetizers

Breaded sardines

Main meat courses

Breast of marinated cockerel

Side dishes

Brovada

Main fish courses

Butter trout

Side dishes

Cabbage in salad

Main meat courses

Calandraca

Main meat courses

Calf shank with thyme

Side dishes

Carrot sauce

First courses

Celery and potato soup

Main meat courses

Chamois with white wine

Main meat courses

Chicken breast for the holidays

Main meat courses

Chicken breast stuffed with radicchio and sausage

Main meat courses

Chicken in pan

Main meat courses

Chicken with white wine

Side dishes

Chicory salad

Main fish courses

Clams 'al salto'

Main fish courses

Clams with a marinara

First courses

Cocoa pappardelle with duck sauce

Main fish courses

Cod fillet

Main fish courses

Cod in white

Side dishes

Courgettes au gratin

Side dishes

Courgettes in stew

Appetizers

Crab alla triestina

Appetizers

Crispy frico

Main fish courses

Croaker caskets

Main meat courses

Crunchy liver with apples

First courses

Cuttlefish broth

Main fish courses

Cuttlefish salad scented with wild fennel

Main fish courses

Cuttlefish stew with peas

Side dishes

Dandelion salad and primrose

First courses

Double pasta tortello

Main meat courses

Duck breast with Cabernet franc

Appetizers

Eel on a spit

Side dishes

Eggplant breaded

First courses

Farfalle pasta with asparagus

Side dishes

Fennel in pan

First courses

Fennel soup

Main fish courses

Filled sea cicadas

Main meat courses

Fillet in potato and herb crust

Main fish courses

Fillets of sea bass in potato 'crust'

Main fish courses

Fillets of sea bass with nettles

Main fish courses

Fillets of sea bass with oranges

Main fish courses

Fillets of sea bass with tomatoes and olives

Main fish courses

Fillets of sea bream with vegetables

Main fish courses

Fillets of turbot with artichokes

First courses

Fish brodetto 'alla triestina'

Side dishes

Fried artichokes

Side dishes

Fried cardoons

Main meat courses

Fried chicken breasts

Main meat courses

Fried snails

Main fish courses

Fried sole

Main fish courses

Fried sole butterflies

Main fish courses

Fried squid

Appetizers

Fritole with surprise

Side dishes

Frittata with asparagus

First courses

Friulian cheeses soup

First courses

Fusilli with leek and sausage

Appetizers

Garlic soup

Appetizers

Garusoli with lemon and oil

First courses

Gnocchi 'al cucchiaio'

First courses

Gnocchi with scallop sauce

First courses

Gnocchi with smoked trout

Pasta, bread

Gourmet sandwiches

Side dishes

Green asparagus salad

Side dishes

Green beans in a pan

Side dishes

Green tomatoes in oil with chilli

Main fish courses

Grilled bream

Main fish courses

Grilled octopus with potatoes

Side dishes

Grilled spring onions

Main meat courses

Grilled veal fillet

Main meat courses

Guinea fowl with beer

Main fish courses

Hake with cider

First courses

Half-moons of sea bass with courgettes

Main meat courses

Hare in salmì

Main fish courses

Herring and polenta

Appetizers

Herring aspic

First courses

Jota

Main meat courses

Jugged rabbit

Main meat courses

Lamb chops roasted with thyme

Main meat courses

Lamb chops with asparagus

Main meat courses

Lamb loin in a crust of herbs

Main meat courses

Lamb loins at the Refosco dal peduncolo rosso

Main fish courses

Lemon bream

First courses

Linguine alla foglianina

Main meat courses

Loin of suckling pig

Main fish courses

Mackerel in salmoriglio

Main fish courses

Mackerel in stew

First courses

Maltagliati with savoy cabbage and sausage

Main fish courses

Marinara tuna

Appetizers

Marinated anchovies

Main fish courses

Marinated salmon trout

Main meat courses

Meatloaf with mushrooms

First courses

Mezzemaniche with scampi tails

Main fish courses

Mixed fried fish

Main meat courses

Mouflon stew

Main meat courses

Musetto with brovada

Side dishes

Mushrooms cooked in olive oil, parsley, and garlic

Side dishes

Mushrooms in oil

Main fish courses

Mussels with pizzaiola

First courses

Nettles cannelloni

Main fish courses

Octopus salad

Side dishes

Omelette with 'sclopìt'

Appetizers

Omelette with the cheese

First courses

Orzotto to spring buds

Main meat courses

Ostrich fillet with cocoa

First courses

Pappardelle with wild boar sauce

First courses

Pasta and beans

Side dishes

Peperonata

Side dishes

Peppermint peas

Side dishes

Peppers in a pan

Side dishes

Peppers' salad

Main fish courses

Perch with mushrooms

Side dishes

Pickled asparagus

Appetizers

Pickled herring

Side dishes

Pickled peppers

Side dishes

Pickled spring onions

Main meat courses

Pig shanks

Main meat courses

Piglet loin with 'cicciole'

Main meat courses

Poached eggs in tomato sauce and savory

Main meat courses

Pork fillet in crust

Main meat courses

Pork fillet with radicchio

Main meat courses

Pork loin marinated 'sweet smoke'

Side dishes

Potato 'chifeleti'

Side dishes

Potato and carrot salad

First courses

Potato and chestnut gnocchi

First courses

Potato half-moons with peas

Side dishes

Potato pancakes

Appetizers

Prawns with truffles

First courses

Pumpkin and ricotta cheese tortelli

First courses

Pumpkin and walnut 'fregolòz'

Desserts

Pumpkin pancakes

Main meat courses

Rabbit legs with Refosco dal peduncolo rosso

Main meat courses

Rack of lamb au gratin

Side dishes

Radìc di bosc, di mont e di glaz

First courses

Ravioli with seafood in tomato and thyme sauce

First courses

Ravioli with vegetables

Side dishes

Red radicchio in oil

Main meat courses

Rib eye steak with aromas

First courses

Ricotta and red mullet soup

First courses

Risotto with radicchio, whipped with Montasio

First courses

Risotto with wild herbs in a basket made from bread

Main meat courses

Roast pork with rind

Main meat courses

Roe deer in salmì

Side dishes

Rosa and mimosa

Main fish courses

Salmon trout bowl

Main fish courses

Salmon trout tartare

Main fish courses

Salmon trout with salt

Main fish courses

San Pietro in corn crust

Main fish courses

San Pietro with asparagus

Appetizers

Sardòni in savôr

First courses

Sausage and savoy cabbages crespelle

Main meat courses

Sausages in wine

Side dishes

Savory cake with peppers

First courses

Savoy cabbage soup

Appetizers

Scallops with broccoletti

Main fish courses

Scallops with speck

Main fish courses

Scampi in the oven

Main fish courses

Sea bass in 'bellavista'

First courses

Sea bass tortelli

Main fish courses

Sea bream with seafood

First courses

Sea tortelli

Main fish courses

Shrimp skewer

Main fish courses

Shrimp with paprika

First courses

Smeraldina soup

Main fish courses

Snapper baked in foil

Main fish courses

Sole rolls with potato cream

Appetizers

Soused alborella fish

Main fish courses

Soused mackerel

First courses

Spaghetti with clams

First courses

Spaghetti with lobster

Side dishes

Spicy sauce

Side dishes

Spinach and chard omelette

Side dishes

Spring onions in oil

Main meat courses

Steamed spinach, poached eggs and flaked Montasio

Main meat courses

Stew with potatoes

Side dishes

Stewed beans

Side dishes

Stewed cauliflower

Main meat courses

Stewed duck

Main meat courses

Stewed goose

Main meat courses

Stewed hare

Main fish courses

Stewed octopus

Side dishes

Stewed peas

Main fish courses

Stewed pike

Main meat courses

Stewed roe deer

Main meat courses

Stewed tripe

Side dishes

Stuffed artichokes

Side dishes

Stuffed peppers

Main meat courses

Stuffed pheasant

Appetizers

Stuffed pumpkin flowers

Main meat courses

Stuffed rabbit

Main fish courses

Stuffed squids

Side dishes

Sweet and sour cabbage

Main fish courses

Tagliatelle of squid, shrimp, Rosa and passion fruit

First courses

Tagliatelle with sausage

First courses

Tagliatelle with savoy cabbage and Montasio

First courses

Tagliatelle with scallops

First courses

Tagliolini with mushrooms

First courses

Tagliolini with pumpkin flowers

Main fish courses

Tails of fried 'canoce'

Main meat courses

Tasty skewers

Main fish courses

Tench with mushrooms

Main fish courses

Tench with peas

Main meat courses

Thigh of lamb in crust

Main fish courses

Toad’s tail with leeks

Main meat courses

Tongue with green sauce

First courses

Tortelloni with ricotta and spinach

Main meat courses

Trieste goulash

First courses

Tripe soup with beans

Main fish courses

Triple crustaceans tartare

Appetizers

Trout fillets

Main fish courses

Trout fillets with milk sauce

Main fish courses

Trout salad

Main fish courses

Trout stew 'alla lignanese'

Main fish courses

Trout with wine

Main fish courses

Tuna cut

Main fish courses

Tuna cut with mint sauce

Main fish courses

Tuna loaf

Main fish courses

Tuna rolls with asparagus

Main fish courses

Tuna skewers with artichokes

Main fish courses

Tuna slices with aubergines

Main fish courses

Tuna tartare

Main fish courses

Turbot in the oven

Appetizers

Veal carpaccio with Montasio

Main meat courses

Veal carpaccio with zabaglione

Main meat courses

Veal croquettes and brains

Main meat courses

Veal with rosemary

First courses

Vegetable soup

Side dishes

Walnut sauce

Main meat courses

Wild boar with tomato sauce

Main meat courses

Woodcock in pan

First courses

Žlikrofi

To add a reviewLogin

No review found Sign in to leave e review