The product

Frico di Patate con Erbe Miste Fresche

Frico with potatoes and fresh aromatic herbs by Fabris

Code:

30142

Country of origin:

Italy - Friuli Venezia Giulia

Weight:

180 g

Minimum order:

1 piece

Product Features

More Information
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

More Information

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Ingredients	Cheese 60% (MILK, salt, rennet, preservative: lysozyme from EGG), potatoes 39%, aromatic herbs 1% (dandelion, silene, basil, mint, marjoram, dill, nettle, sorrel, chives and chervil)
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: 1088 kJ / 261 kcal Fat: 17 g of which saturates: 12 g Carbohydrate: 12 g of which sugars: 1 g Protein: 15 g Salt: 0,88 g Typical value per 100 g

The producer

Caseificio Fabris - Bertiolo (UD)

Why we chose them

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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