[Podcast] THE CUISINE OF FIUME | Recipes and traditions to listen to
A journey made of aromas, memories and ancient Fiuman traditions. From old kitchens to homes scattered across the world, we will discover together how food is not just nourishment, but living memory and true identity. Tune in: the journey begins now!
Curated by Massimiliano Grohovaz, Rosanna Turcinovich and Adriano Scabardi
🎙️ Episode 1 – Cuisine as identity
Food as living memory and belonging. A journey that begins by exploring how cooking brings people, dialect and stories together.
🎙️ Episode 2 – The scent of tradition: the Easter Pinza
The family ritual of the pinza, a sweet with an unmistakable scent handed down by mothers and grandmothers, where every family guards its own secret.
🎙️ Episode 3 – Desserts That Tell the Story of the Seasons: Plum Dumplings
Soft and comforting: the warm heart of plums, the perfect ending to long, leisurely family lunches.
🎙️ Episode 4 – Seafood Appetisers: Savor
The ancient and ingenious tradition of Fiume (Rijeka): preserving fried oily fish in a flavourful marinade of onions, vinegar and bay leaves.
🎙️ Episode 5 – The Landize, between sweet and savory
From the reuse of stale bread to a tasty snack: slices fried in butter, enriched with spinach, chicken livers, or simply topped with powdered sugar.
🎙️ Episode 6 – The Habsburg flavors: Liptauer
A spread made from ricotta and sweet paprika, a simple and tasty preparation that each family personalized in their own way.
🎙️ Episode 7 – The “sea salami”: Stuffed Squid
A refined dish, baked in the oven and sliced, perfect for enhancing a seafood appetizer with its unmistakable stuffing.
🎙️ Episode 8 – Humble first courses: Bread gnocchi
The art of kitchen resourcefulness: a genuine classic for reusing stale bread, enriched with milk and a flavorful sauté of pancetta.
🎙️ Episode 9 – Two souls in one dish: Ricotta gnocchi
A soft dough that can transform itself: served savory with butter and sage, or in its delicious sweet version dusted with sugar.
🎙️ Episode 10 – Rural traditions on the table: Bobici soup
A thick and nourishing soup once served in taverns, made with dried beans, vegetables, and “cucuruz,” tender corn.
🎙️ Episode 11 – The perfect balance: Iota
A Habsburg-inspired classic: the slow and flavorful meeting of stewed sauerkraut with a warm cream of potatoes and borlotti beans.
🎙️ Memories of the streets of Fiume: Crackling biscuits
Rustic lard-leavened biscuits, once sold by street vendors beneath the Nautico, for a final dive into the flavors of the past.
🎙️ Episode 13 – A sweet in the cloth: Strucolo in strazza
The uniqueness of a leavened dough cooked in boiling water. The old-fashioned taste of walnuts and raisins, prepared to celebrate the feast of Saint Martin.
🎙️ Episode 14 – The heart’s dessert: Orecignazia
A soft rolled cake filled with walnuts and scented with rum. A fittingly indulgent finale to our journey, paying tribute to those who preserve these memories.
