Polcenigo and the sources of the Livenza, amid ducks and zero-mile trout

Food

22 May 2018

Food

Polcenigo and the sources of the Livenza, amid ducks and zero-mile trout

The best places and foods are those of the memory, those who have carved a permanent place for themselves in the heart and occasionally re-emerge forcefully. One of these places for me is Polcenigo, a village in the Pordenone foothills, and the whole area of ??the Livenza springs: the Gorgazzo, the Santissima, the Palu’ di Livenza (a UNESCO archaeological site since 2011). Instead, as far as the food of my memory is concerned, this is trout. Thanks to the numerous areas of springs and the good quality of the water, Friuli Venezia Giuliais one of the most suitable regions in Italy for raising trout, a food that has always been part of our culture. There are numerous streams where one can go fishing and places in which to enjoy local dishes with a trout-based gastronomic menu, a healthy food that is often accepted by notoriously fickle children or those who do not like marine fish too much. My family had a fish farm in Polcenigo itself and I associate my best memories with those places, the most carefree years, thanks to a constant contact with nature, outdoor barbecues, and races with the dogs always happy to look for a toad or other wild animals. Recently, I wanted to revisit a restaurant that even then offered zero-mile trouts, and has now been renovated in décor and in the menu. It nestles amidst the emerald-green vegetation, fish ponds, numerous ducks and calla lilies, immersed in a bucolic peace. Surprise! The dishes are well cared for in presentation, with innovative recipes but always with an eye towards tradition. I enjoyed all the offerings and combinations. There are fried meatballs to dip into a sauce, lime tartare, a carpaccio marinated with seasonal flowers, smoked trout with poppy seeds, steamed nibbles and turmeric mayonnaise, black spaghetti with trout sauce, grilled meat with ginger-flavoured breadcrumbs accompanied by a julienne of vegetables. It is good to see that, even after many years, the things you love are transformed, but do not change in essence, keeping firm the principles that generated them: tradition, raw materials of absolute quality and freshness; looking now to the East for some new spice, now to the West to combine with the taste of lime. For all these good memories I just have to say... Thanks Dad!

facebook twitter

Live your experience

Find out about the ideas and offers for this experience in Friuli Venezia Giulia

Where to stay

Age

Advanced Search

Tiziana Fiorentino

facebook twitter instagram

I am a cat, with many lives: a company manager, I participate in the organisation of food and wine events, I cook, I helm the boat, I do sports, travel, read, write and am curious to hear and share. I'm passionate about everything, but I will focus on my Top Passions that are Food, sport and slow tours.