The fresh herb frittata is a typical dish from Italy’s Friuli-Venezia Giulia region. It was prepared for us by a local chef who used herbs that he found growing in the surrounding farm.
He used a combination of fresh fennel, dill, mint, hops, sage and chives to make the simple dish as an appetizer. The fragrant frittata was then cooled and served to us with long toothpicks along with local wine.
For Italians, wine is always meant to be shared with food and, of course, friends. So if you find yourself wandering around a local farmers market and wondering what you could do with all of the fresh herbs on offer, this could be it.
On on your way home, pick up a nice bottle of white wine and invite a few friends to enjoy it with. For this recipe, I encourage you to find local fresh herbs that are in season.
Here are more stories about our travels through the Friuli-Venezia Giulia Region (and how you can plan your own):
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