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Craut garp

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

They are obtained by curing the leaves of local varieties of cabbage (Forni Avoltri hill cabbage) or commercial varieties, allowing their natural lactic fermentation for 40-45 days.

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History

Geografical area

Curiosity

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Craut garp Where to find this product
Farm
Wine shop
Tavern
Restaurant
Points of interest
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Farm

La Ferula

(1)
Restaurant

LA TAVERNA

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Linked recipes
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