Brovadan is almost unique, Brovedan, absolutely rare, is typically Friulian, as is the more widespread Brovedani, which has a stock in the Pordenone area, Spilimbergo, Clauzetto and San Vito al Tagliamento, Udine and Venice and Trieste, should derive from a nickname originated from the Friulian dialectal word brovada, a local food made from turnips put under marc, and could indicate that the progenitors were preparers of that type of food preparation.
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