RuvidaMente
One of the most extraordinary flavors of Friulian cuisine is almost not exported at all and, practically, can only be tasted on site: it is the "brovada" (or
"borada"), a typical vegetable preserve and still produced only at an artisanal level, an inescapable element of the traditional menus of this area.
Brovada is prepared in autumn, overlapping several layers of pomace and turnips in a vat, peeling only the leaves. The vat is filled with a last layer of
pomace, then left to ferment for at least 4 months.
To consume them, the turnips are cut into thin slices, then cooked with a little oil together with a variable quantity, depending on taste, of pork cheek and
snout.
In addition to this preparation, which is certainly the most classic and the one that stands out in popular cuisine, brovada is often served in combination with beans
which, after being boiled, are flavored together with cooked turnips for about ten minutes.
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