MAP OF HIGHLIGHTS
Discover all the highlights of our province
Percorsi
Ingredients:
stale bread
200 g of sugar
100 g of butter
Aromatic herbs (marjoram, thyme, pennyroyal)
3 eggs (3 yolks and 1 white)
50 g of raisins (left to soak in a glass of liqueur or dried grape...
stale bread
200 g of sugar
100 g of butter
Aromatic herbs (marjoram, thyme, pennyroyal)
3 eggs (3 yolks and 1 white)
50 g of raisins (left to soak in a glass of liqueur or dried grape...
Percorsi
Ingredients:
stale bread
200 g of sugar
100 g of butter
Aromatic herbs (marjoram, thyme, pennyroyal)
3 eggs (3 yolks and 1 white)
50 g of raisins (left to soak in a glass of liqueur or dried grape...
stale bread
200 g of sugar
100 g of butter
Aromatic herbs (marjoram, thyme, pennyroyal)
3 eggs (3 yolks and 1 white)
50 g of raisins (left to soak in a glass of liqueur or dried grape...
Percorsi
Ingredients:
2 pitina salamis
50 g of butter
150 g of yellow maize flour
Melt the butter in a pan; heat the sliced patinas there. Prepare the polenta: boil half a litre of water, add salt and tip in...
2 pitina salamis
50 g of butter
150 g of yellow maize flour
Melt the butter in a pan; heat the sliced patinas there. Prepare the polenta: boil half a litre of water, add salt and tip in...
Percorsi
Ingredients:
2 pitina salamis
50 g of butter
150 g of yellow maize flour
Melt the butter in a pan; heat the sliced patinas there. Prepare the polenta: boil half a litre of water, add salt and tip in...
2 pitina salamis
50 g of butter
150 g of yellow maize flour
Melt the butter in a pan; heat the sliced patinas there. Prepare the polenta: boil half a litre of water, add salt and tip in...
Percorsi
The Frisanco visitors centre has been created in the premises of the ex-dairy of Poffabro.
The facility, inaugurated in April 1933, is now laid out in four sections: the dairy itself on the ground...
Percorsi
The Frisanco visitors centre has been created in the premises of the ex-dairy of Poffabro.
The facility, inaugurated in April 1933, is now laid out in four sections: the dairy itself on the ground...
Percorsi
The Frisanco visitors centre has been created in the premises of the ex-dairy of Poffabro.
The facility, inaugurated in April 1933, is now laid out in four sections: the dairy itself on the ground...
Percorsi
Ingredients:
Maize flour
Water
Milk
Salt
00 Flour
Salted cheese
Grated cheese
Prepare the polenta with maize flour, water, milk and a little salt. At the end of the cooking add salted cheese and let...
Maize flour
Water
Milk
Salt
00 Flour
Salted cheese
Grated cheese
Prepare the polenta with maize flour, water, milk and a little salt. At the end of the cooking add salted cheese and let...
Percorsi
Ingredients:
Maize flour
Water
Milk
Salt
00 Flour
Salted cheese
Grated cheese
Prepare the polenta with maize flour, water, milk and a little salt. At the end of the cooking add salted cheese and let...
Maize flour
Water
Milk
Salt
00 Flour
Salted cheese
Grated cheese
Prepare the polenta with maize flour, water, milk and a little salt. At the end of the cooking add salted cheese and let...
Percorsi
Ingredients:
500 g of peeled pumpkin
50 g of butter
100 g of flour
1 l of milk
salt
sugar
Boil the pumpkin pulp for 20 minutes in salted water, and then put it through a masher. Put it in a...
500 g of peeled pumpkin
50 g of butter
100 g of flour
1 l of milk
salt
sugar
Boil the pumpkin pulp for 20 minutes in salted water, and then put it through a masher. Put it in a...
Percorsi
Ingredients:
500 g of peeled pumpkin
50 g of butter
100 g of flour
1 l of milk
salt
sugar
Boil the pumpkin pulp for 20 minutes in salted water, and then put it through a masher. Put it in a...
500 g of peeled pumpkin
50 g of butter
100 g of flour
1 l of milk
salt
sugar
Boil the pumpkin pulp for 20 minutes in salted water, and then put it through a masher. Put it in a...
Percorsi
Located in a beautiful beech forest in the tourist resort of Piancavallo, a few hundred meters from the town centre, is an acrobatic forest adventure park offering fun, excitement and the opportunity...
Percorsi
At one time only goats were reared in Erto. The land was covered mostly by woods and the few pastures were obtained by laborious deforestation. Because of this, natural grazing on high land above the...
Percorsi
On 26th June in Seville, the Dolomites were included in the World Heritage List.
The unique beauty of this area can be explored by visiting the Regional Park of the Friulian Dolomites, which is part...
Percorsi
The Vinchiaruzzo Springs consist of 1,000 hectares and tributary canals of the Meduna river (Rio Brusà, the Roial, the Stuarta del Gravos vein and the Mulignana).
The springs originate from high...
Ristoranti
Elegant
Ristoranti
Il ristorante La Torre di Spilimbergo è situatuo al piano terra del Palazzo dipinto nel Castello di Spilimbergo, un castello medioevale del 1.100.
Due salette accoglienti un arredamento sobrio ed...
Percorsi
The rocky buttress that rises several hundreds of meters, formed after the landslide of Mount Brognasa is ideal for climbing courses. Today this "gym" is very popular and has many routes with...
Percorsi
The rocky buttress that rises several hundreds of meters, formed after the landslide of Mount Brognasa is ideal for climbing courses. Today this "gym" is very popular and has many routes with...
Percorsi
Between the villages of Chions and Basedo a sport fishing centre called "The Roste" where you can practice sport fishing on the artificial lake and spend days in the midst of nature, taking advantage...
Percorsi
The most traditional among the festivals that is held in Polcenigo is surely the "Sagra dei Sest" that has taken place for more than three hundred years on the first weekend in September.
The date is...
Percorsi
The only example of a natural and rural park in Italy. Since 1998 it has been part of the Europarc Federation organisation that protects and develops the parks of Europe.
It is located at San...
Percorsi
Ingredients for 4 people:
lard
onion
some Savoy cabbage leaves (5/6)
vegetable broth
rice
Cheese for grating
Make a pat of lard and add 1/2 an onion, lightly fry slowly and add vegetable broth and a...
lard
onion
some Savoy cabbage leaves (5/6)
vegetable broth
rice
Cheese for grating
Make a pat of lard and add 1/2 an onion, lightly fry slowly and add vegetable broth and a...
