It was with utterly ineffable joy that I witnessed Tracie P experience her first taste of Prosciutto d’Osvaldo — arguably the top “cult prosciutto” of Friuli — last night at Valter Scarbolo’s Frasca in Pavia di Udine last night.
In Italian, you might say that both of us are prosciutto-dipendenti (prosciutto-addicted) and sadly prosciutto-deprived when at home in the U.S., where good prosciutto often makes the Atlantic-crossing but is then tragically missliced (is that a neologism?).
Conversation on the ideological nature of restaurateurship with Valter was almost as thrilling as his food, like this artichoke soup, made with Apulian artichokes, a touch of creamed potatoes (no cream) to impart the desired texture and consistency, and garnished with a butterflied shrimp from the Adriatic.
Fricorgrasm, anyone? No time today to discuss the nuances of potato and Montasio frico this morning. But let it suffice to say that more than one o my G-d was uttered.
I love the way the Friulians (unlike the Veneti) use onions (in this case and braised chicory in others) to dress their boiled salame with grilled polenta.
There’s so much more to tell but it will just have to wait. Off to Collio this morning and then Trieste. Stay tuned…