The product

Frico di Patate con Erbe Miste Fresche

Frico with potatoes and fresh aromatic herbs by Fabris
Sku:
30142
Country of origin:
Italy, Friuli Venezia Giulia
Weight:
180 g
Minimum order:
1 piece
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Description
Friulian frico made with potatoes, young cow cheese and fresh aromatic herbs
Appearance
Potato, cheese and herb round pie
Taste
Crispy outside and tender on the inside, particularly aromatic thanks to the addition of a mix of fragrant herbs
Curiosity
Frico made with potatoes is a deeply characteristic dish of Friuli Venezia Giulia region, only few ingredients are used but it is rich in flavor and territoriality
Our selection
The producer of this frico intends to give value to some local preparations of the region, from their traditionality to the raw materials. Fabris does not use already made ingredients: the cheese is produced by local dairies and the potatoes are worked when fresh and are grown by local farmers
Suggestions
Heat the frico in a non-stick pan without oil until a crispy crust forms, or in the microwave for about two minutes without packaging
Ingredients
Potatoes 49%, cheeses 45% (MILK, salt, rennet, preservative: lysozyme from EGG), aromatic herbs 6% (dandelion, silene, basil, mint,marjoram, dill, nettle, sorrel, chives, chervil, poppy, "buon enrico", "romice")
Allergens in ingredients
Eggs and products thereof, Milk and products thereof
Weight
180 g
Packaging
Vacuum packed in a plastic bag
Storage Conditions (packaged products)
Refrigerate from 0 °C to +4 °C
Nutrition Declaration
Energy: 974 kJ / 234 kcal
Fat: 15 g
of which saturates: 11 g
Carbohydrate: 11 g
of which sugars: 0,8 g
Protein: 13 g
Salt: 0,72 g
Typical value per 100 g
The producer

Caseificio Fabris - Bertiolo (UD)

Caseificio Fabris - Bertiolo (UD)

Selected because

Caseificio Fabris is a family business now run by brothers Claudio and Roberto Fabris. It is based in Bertiolo, in the middle of Friuli, to the South of Udine, where the brand new factory is located. It is extremely well organised: the main productions take place in two separate areas, on the one hand the dairy where the ricotta cheese is produced, and on the other an area dedicated to gastronomic preparations, such as frico and polenta. What unites these two different productions, and what we like about the two Fabris brothers, is their desire to emphasise some of the most identifiable products of their region, Friuli Venezia Giulia. A choice that speaks of history and roots, with the ability to adapt traditional productions to market demands. We were struck by Claudio and Roberto's ability to introduce process innovation in some productions so rooted in the Friuli region, obtaining a modern product but one that is still able to tell the story of the territory: 'Tradition is to guard the fire, not to worship the ashes', to quote Gustav Mahler

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