Friuli Venezia Giulia, Italy

The cuisine of Friuli Venezia Giulia is influenced by the Slavic, Central European and Venetian culture. It is mainly based on simple recipes and on the authenticity of the ingredients: meat, dairy products, sausages and legumes with which tasty specialties are created. Typical dishes are polenta, porcina, made of boiled pork and sausages served with sauerkraut and mustard, soups and soups of vegetables and legumes. The typical product par excellence is San Daniele ham, known and exported all over the world, followed by Montasio cheese and smoked ham from Sauris. Among the sausages stand out the salami, the soppresse, the sausages and the musèt con la brovada, that is the cotechino served with turnips soured in the marc. The most popular regional dessert is gubana, a pastry shell filled with dried fruit. The strudels and fruit cakes are also delicious. The production of high quality wines, both red and white, is very rich to combine with the tasty dishes of the Friulian tradition, including Picolit, Refosco, Terrano, Malvasia, Tocai, Rebula. Finally, Friuli Venezia Giulia is also renowned for the production of spirits, including grappas, from traditional to flavored ones.

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Friuli Venezia Giulia overlooks the Adriatic Sea and is surrounded by high mountains, enclosing many different landscapes. The impressive Carso plateau is formed by windswept rocks, and soil erosion has created a series of caves, hollows and resurgences over time.

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The great variety of landscapes matches the rich and variegated cultural heritage that was determined by a complex history and by the confluence of different civilizations in this territory. For this reason, Friuli Venezia Giulia looks like a small universe with many different traditions: it is the “land of contrasts”.

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Friuli Venezia Giulia looks like a small universe with many different traditions: it is the “land of contrasts”.

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