Friuli Food and Wine
Friuli Food and Wine: Frasca Cooking From Northern Italy’s Mountains, Vineyards, and Seaside
By Bobby Stuckey, Lachlan MacKinnon-Patterson and Meredith Erickson
Friuli Food and Wine is an eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from master sommelier Bobby Stuckey and prized chef Lachlan Mackinnon-Patterson. The northeastern Italian region of Friuli Venezia Giulia is an area of incredible cultural blending, geographical diversity, and idyllic beauty. This tiny region is home to one of the most refined food and wine cultures in the world. The unique cuisine of Friuli is what inspires the menu at Stuckey and Mackinnon-Patterson’s Boulder CO award-winning restaurant, Frasca. The word frasca, meaning “branch” or “bough” refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Recipes in the book are organized by Land, Sea, and Mountains. Dishes featured include Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust. The book also includes profiles of local Friulian winemakers and wines such as Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo. Friuli Food and Wine is not just a cookbook but rather a travelogue that offers secrets of the splendor of this virtually untouched region of Italy.
Scope: 272 pages
Friuli Food and Wine: Frasca Cooking From Northern Italy’s Mountains, Vineyards, and Seaside
By Bobby Stuckey, Lachlan MacKinnon-Patterson and Meredith Erickson
Friuli Food and Wine is an eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from master sommelier Bobby Stuckey and prized chef Lachlan Mackinnon-Patterson. The northeastern Italian region of Friuli Venezia Giulia is an area of incredible cultural blending, geographical diversity, and idyllic beauty. This tiny region is home to one of the most refined food and wine cultures in the world. The unique cuisine of Friuli is what inspires the menu at Stuckey and Mackinnon-Patterson’s Boulder CO award-winning restaurant, Frasca. The word frasca, meaning “branch” or “bough” refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Recipes in the book are organized by Land, Sea, and Mountains. Dishes featured include Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust. The book also includes profiles of local Friulian winemakers and wines such as Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo. Friuli Food and Wine is not just a cookbook but rather a travelogue that offers secrets of the splendor of this virtually untouched region of Italy.
Scope: 272 pages
Friuli Food and Wine: Frasca Cooking From Northern Italy’s Mountains, Vineyards, and Seaside
By Bobby Stuckey, Lachlan MacKinnon-Patterson and Meredith Erickson
Friuli Food and Wine is an eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from master sommelier Bobby Stuckey and prized chef Lachlan Mackinnon-Patterson. The northeastern Italian region of Friuli Venezia Giulia is an area of incredible cultural blending, geographical diversity, and idyllic beauty. This tiny region is home to one of the most refined food and wine cultures in the world. The unique cuisine of Friuli is what inspires the menu at Stuckey and Mackinnon-Patterson’s Boulder CO award-winning restaurant, Frasca. The word frasca, meaning “branch” or “bough” refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Recipes in the book are organized by Land, Sea, and Mountains. Dishes featured include Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust. The book also includes profiles of local Friulian winemakers and wines such as Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo. Friuli Food and Wine is not just a cookbook but rather a travelogue that offers secrets of the splendor of this virtually untouched region of Italy.
Scope: 272 pages
Bobby Stuckey and Lachlan Mackinnon-Patterson are co-owners of Frasca Food and Wine and Pizzeria Locale in Boulder, Colorado, and Tavernetta in Denver. A master sommelier and winemaker at Scarpetta wines, Bobby was previously a sommelier at The Little Nell in Aspen and wine director at The French Laundry. Lachlan was named a Best New Chef by Food & Wine, won the James Beard Award for Best Chef: Southwest, and has appeared on Bravo's Top Chef Masters. Frasca won a James Beard Award for Outstanding Wine Service in 2013 and Outstanding Service in 2019.
Meredith Erickson is the author of Alpine Cooking and the co-author of The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, Claridge's: The Cookbook, and Joe Beef: Surviving the Apocalypse.
