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Patate in tecia

Patate in tecia is a traditional dish from the Friuli-Venezia Giulia region of northeastern Italy, that consists of potatoes that are boiled, then pan-fried with onions, pancetta (or other cured meats like bacon), and sometimes garlic, until they develop a crispy exterior while remaining soft inside.


The name "in tecia" refers to the method of cooking the dish in a frying pan or skillet ("tecia" means "pan" in the local dialect). The dish is often served as a side dish, particularly alongside meats, and is a popular comfort food in the region.

 

WHERE TO EAT The best Patate in tecia in the world (according to food experts)

Lunette di patate

n/a
Friuli-Venezia Giulia, Italy

Tiramisù

4.5
Friuli-Venezia Giulia, Italy

Frico

3.9
Friuli-Venezia Giulia, Italy

Capesante gratinate

n/a
Friuli-Venezia Giulia, Italy

Cjarsons

4.1
Friuli-Venezia Giulia, Italy

Gnocchi di prugne

3.7
Friuli-Venezia Giulia, Italy

Paparot

n/a
Friuli-Venezia Giulia, Italy

Brovada e muset

n/a
Friuli-Venezia Giulia, Italy

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