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Trieste: Putizza


With no more day trips planned, I allowed myself the luxury of sleeping in until 8:00am. While brushing my teeth that morning, I was startled by a loud ringing—presumably the doorbell. I had also heard the buzzer the night before while taking a shower, which struck me as odd since I knew no one in Trieste except my friends at Pasticceria Penso and I was certainly not expecting any visitors. Just outside my bathroom door, the security system’s video screen showed Antonello Stoppar waiting downstairs outside the apartment building. I studied the keypad, which consisted of a bunch of blank buttons with no instructions. Before I could figure out how to buzz him in or use the intercom to speak to...
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Recipe-of-the-Month: November 2017


For my Recipe-of-the-Month, I have chosen Gnocchi di Pane (Bread Gnocchi). These gnocchi are quite similar to Austria’s knödel, demonstrating the influence of the Austro-Hungarian Empire on Triestine cuisine. Visit Flavors-of-Friuli.com for the recipe. Original link
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Venezia: My Final Day Trip


Despite the unseasonably warm weather, the radiator in my apartment had remained on all night long. The blankets that I had, in my feverish state, piled on myself the afternoon before were now tossed in a pile at the foot of my bed. Even so, I slept soundly—except for a disturbing dream about missing my alarm. When my alarm woke me reliably at 6:30am, I was relieved to find my cold to be much better, with no lingering trace of food poisoning. I did have a bit of a sinus headache, but I wasn’t going to let that stop me from taking one final day trip from Trieste. During nearly every one of my trips to Friuli, a day trip to Venezia was requisite. Even though it’s one of the most touristy citie...
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Recipe-of-the-Month: October 2017


For my Recipe-of-the-Month, I have chosen Pane di Zucca (Butternut Squash Bread), in honor of Venzone’s Festa della Zucca. This bread is one of numerous baked goods featured at the festival, celebrated in the medieval-walled town every October. Visit Flavors-of-Friuli.com for the recipe. Original link
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Trieste and Muggia


Having woken up with a stuffy nose and headache—my second cold of the trip—I spent the entire morning in my apartment at Residence Liberty, organizing maps and schedules for my return trip to Vienna the next week. When it was getting towards lunchtime, I walked to the train station and caught the #20 bus to Muggia. I was looking forward to having a good meal at Taverna Cigui, located on the outskirts of Muggia and known for its local Triestine and Istrian cuisine. Making a guess as to which would be the closest stop, I got off the bus and hiked uphill for 30 minutes to the hamlet of Santa Barbara. I found the farmhouse at the end of a country road, surrounded by vineyards and olive trees. Th...
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Recipe-of-the-Month: September 2017

torta di mele
For my Recipe-of-the-Month, I have chosen Torta di Mele (Apple Cake), in honor of the Festa della Mela, celebrated in the town of Tolmezzo every September. Visit Flavors-of-Friuli.com for the recipe. Original link
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Recipe-of-the-Month: August 2017


For my Recipe-of-the-Month, I have chosen Crostata alla Marmellata (Mixed Berry Jam Tart), in honor of Forni Avoltri’s Festa dei Frutti di Bosco. The dessert table at the festival showcases many cakes and tarts made with wild berries from the surrounding forests—this jam tart is one of my favorites. For my recipe, visit Flavors-of-Friuli.com . Original link
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Recipe-of-the-Month: July 2017


For my Recipe-of-the-Month, I have chosen Toç in Braide (Polenta with Ricotta Sauce). The creamy polenta in this dish is topped with a simple ricotta sauce and crunchy cornmeal browned in butter. The late Carnian chef Gianni Cosetti suggested serving the dish with asparagus, shaved truffle, or sautéed mushrooms, depending on the season. For my recipe, visit Flavors-of-Friuli.com . Original link
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Recipe-of-the-Month: June 2017


For my Recipe-of-the-Month, I have chosen Tagliolini al Prosciutto (Tagliolini Pasta with Prosciutto), in honor of Aria di Festa, the prosciutto festival that takes place in San Daniele every June. For my recipe, visit Flavors-of-Friuli.com . Original link
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Venzone: Festa della Zucca


On the day of Venzone’s Festa della Zucca, I made my way to the train station in Trieste with some degree of trepidation. The last time I had visited Venzone, I had been stranded during a transportation strike. At the end of an interminable afternoon of waiting at the station for trains that never showed up, I had managed to catch the last bus of the day back to Udine. Fortunately, on this particular day when thousands of people would be heading to Venzone, I learned that extra trains would be added to the schedule. I changed trains in Udine and arrived in Venzone around 1:00pm. The streets within the medieval-walled village were packed beyond capacity. Townspeople dressed in medieval costum...
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Read all about this worldwide bestselling book.

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The Pussers Cook Book is something of an anomaly. It is a book which satisfies the intent of its concept, yet reaches far beyond. To explain, the original idea behind The Pussers Cook Book was a simple one; to create a book containing the most loved, traditional meals, served from the galleys of the Royal Navy during the 1960’s,70’s and 80’s. These are the dishes the old sailors, the veterans, speak of and reminisce about. This is the food which powered the Royal Navy, the Royal Marines, the WRNS, the Fleet Air Arm and the Royal Fleet Auxiliary for well over three decades.   Apart from giving the recipes for such favourites as Pot Mess, Babies Heads and Train Crash. The Pussers Cook book tal...
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Cormòns: La Subida


My only plan for the day was to take the train to Cormòns for lunch, which left me the entire morning to spend in Trieste. The air was surprisingly thick and muggy, the dark, overcast sky threatening rain. I worked up a sweat as I took a long stroll around the city center, stopping at several food shops along the way. Most memorable was Trieste’s oldest bakery, Pasticceria Bomboniera, founded in 1836. The bakery’s elegant hardwood displays, black-and-white marble floor, and crystal chandelier offered a glimpse into the grandeur of a bygone era. I bought two pastine (bite-size pastries)—sachertorte (chocolate cake with apricot glaze and chocolate ganache) and dobostorte (layer cake with choco...
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Gorizia: Ai Tre Soldi Goriziani


This was the day I had been looking forward to ever since my arrival in Trieste. My baker friends at Pasticceria Penso had invited me to watch them prepare one of Trieste’s specialties, putizza. Similar to the gubana found elsewhere in Friuli, putizza is a spiral cake filled with dried fruit, nuts, and chocolate. When I arrived bright and early at the bakery, however, brothers Antonello and Lorenzo informed me that the big event had been postponed. Needless to say, I was extremely disappointed. As consolation, Antonello offered me a few treats: a curabiè (half-moon shortbread cookie dusted with powdered sugar; of Greek origin), a torta granatina (triangle of chocolate mousse), and a tiny mar...
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Recipe-of-the-Month: March 2017

Salame all'aceto
For my Recipe-of-the-Month, I have chosen Salame all’Aceto ( Salami Cooked in Vinegar ), a dish served in nearly every corner of Friuli. For my recipe, visit Flavors-of-Friuli.com . Original link
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Trieste and Udine

ricotta affumicata
The dark clouds that had crept over Trieste the previous afternoon unleashed a torrential storm during the night. It was still pouring when I left early in the morning, getting soaked on the 20-minute walk to the train station. Fortunately, I had plenty of time to dry off on the train, which arrived an hour and a half later in Udine. I had a number of errands to do there, namely to purchase some local products to use in photo shoots for my cookbook Flavors of Friuli . My first stop was Formaggeria La Baita, to buy some ricotta affumicata, a smoked ricotta cheese that serves as the traditional Friulian garnish for dishes such as gnocchi and cjarsòns. Next, I stopped by Macelleria Michelutti f...
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Recipe-of-the-Month: February 2017

Baccala
For my Recipe-of-the-Month, I have chosen Baccalà ( Salt Cod Stew ). February is the month of Carnevale, and Carnevale brings back so many fond memories of Venezia and baccalà. This recipe, while closely resembling baccalà alla Vicentina, a dish from the town of Vicenza in the Veneto region, is typical of the salt cod stews prepared throughout Friuli. For my recipe, visit Flavors-of-Friuli.com . Original link
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Trieste and Monrupino

Santuario di Monrupino
It was a picture-perfect day, with crystal clear skies and only the slightest autumn chill in the air. Hoping to explore the Carso a little more, I left Trieste midmorning and caught bus #42 to Monrupino. My plan was to visit the Santuario di Monrupino and then have lunch at Ristorante Furlan. I arrived around 10:00am and wandered up the tree-lined road toward the white campanile towering above the surrounding stone walls. Built on a hill above the ruins of a prehistoric fort, this medieval church is the site of the Carsic wedding ceremony, the Nozze Carsiche, which takes place in August every two years. This rite is based on the traditional marriage ceremony of the late 19th century and tod...
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Recipe-of-the-Month: January 2017

presnitz
For my Recipe-of-the-Month, I have chosen Presnitz ( Trieste-Style Pastry Spiral ). Named after the Slovenian Easter cake presnec, this snake-like spiral of puff pastry is filled with dried fruit, nuts, and spices. For my recipe, visit Flavors-of-Friuli.com . Original link
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Trieste: Hiking in the Val Rosandra

Val Rosandra
Having lived, at the time, over fifteen years in San Francisco, I sorely missed seeing the gorgeous hues of autumn foliage. So when I traveled to Trieste in October of 2005, I found myself in a perpetual state of awe over the reds and oranges that were beginning to transform the countryside. Longing to immerse myself in the great outdoors, I planned a hike through the Riserva Naturale della Val Rosandra. I set out early to do a few errands first: the produce market for some apples, the salumeria for a wedge of latteria cheese, and the tiny supermercato for my new favorite olive bread. Then, after dropping off my groceries and packing a picnic lunch, I swung by Pasticceria Penso to deliver th...
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#Free Holiday #Recipe Book from the Authors of #TWRP


Every December, my publisher's marketing director takes on an additional challenge - putting together the annual holiday recipe book, a gift for our readers.  The authors vote on a theme, and then contribute recipes within the various categories.  This year's theme is comfort food, and we'd love to share our tried and tested favorites with you!  The electronic version is free, all you need is an account at our online store, which is easy to create if you don't have one yet.  Our categories are listed below, along with the link to get your free recipe book - I hope you enjoy the 2016 Holiday Garden Gourmet!     Click here to download your free recipe book!  ...
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