Štruklji & Dampf dumplings
Workshop
Sunday, November 23rd, from 16.00 to 18.00
IZBA, Topolò/Topolove
Video by Antônio Frederico Lasalvia about the first culinary encounter between ERBA and Maria Gilda Primosig
“Together with the Uncommon Fruits team, we invited Nonna Maria to host us in her kitchen for a shared cooking session. The idea was to exchange two recipes that feature dried fruits and nuts—ingredients commonly used in late autumn and winter cooking across the Alpe-Adria region. We wanted to explore how similar ingredients and techniques appear in different food traditions, and how recipes can blur the lines between nationalities and geographical borders. We had long hoped to learn how to make štruklji with Nonna Maria, known in the valley for making some of the best. In return, we brought a recipe from Philipp’s Austrian grandmother: steamed yeast dumplings filled with reduced plums, topped with poppy seeds floating in brown butter.” – Suzanne and Philipp from ERBA about the recipes exchange gathering with Maria Gilda Primosig.
What was a recipe exchange between Maria and ERBA becomes a workshop where participants can learn about how to make cooked štruklji kuhani (cooked štruklji), one of typical sweets from Benečija, and Dampfnudeln (dampf dumplings), one of the typical sweets of Austria that Philipp’s family makes.
