Friuli-Venezia Giulia

Mmmmm...this was a quick, easy dish that my husband and I loved. The topping thinned out in the oven and browned and sizzled which made the dish look great. The flavor kept us going back for more, I loved the tang! On the advice of previous reviewers I substituted garlic powder for the celery salt. I would have liked to have used fresh garlic and onion instead of powdered, but it would have burned under the broiler, so the powders ended up being the best. The only drawback to this recipe is the amount of saturated fat in it. Otherwise, lots of stars!

This tasted better and better the longer it marinated. I made it about 18 hours ahead of time. It was yummy! I used red wine vinegar, cut the sugar to 1/2 cup, and skipped the celery seed. Very simple, quick and delicious.

This recipe is hard to rate since I'd give the final product 4 stars, and the recipe itelf 2 stars. There are discrepancies between the ingredients list and the instructions (salt and the amount of flour). The dough proportions were much bigger than a grapefruit, orange and tangerine and there was no mention of how big around the dough ropes were supposed to be (mine were about an inch to an inch and a half around which seemed too big). Then the shaping of the dough pyramid was very odd. I baked it on a baking stone. The finished product was a rather tasty, slighty sweet breakfast type of bread that reminds me of the Italian pan d'oro eaten at Christmas. I had to cover the bread with foil about 20 minutes in to the baking time because it browned rather quickly. I also had to bake it for about 45-50 minutes to fully cook the middle. Not bad overall, but needs more specific intructions regarding working with the dough, and please fix the discrepancies regarding the flour and salt!