Far from the madding crowd lies this relatively untouched gem of a region, nestled high in the northeastern corner of Italy and bordered by Venice, Slovenia, and Austria. Friuli Venezia-Giulia is adorned with rolling hills, scenic stretches of the Adriatic coastline, the snow-capped Alps, and a landscape dotted with ancient castles and Roman ruins. Composed of two distinct areas, Friuli and Venezia-Giulia, this region is one of Italy’s best kept “secrets,” boasting a culinary landscape that is as diverse as its geography – and both are worth discovering.

The region’s cuisine reflects its multi-cultural borders as well as local traditions. Many of the tangy flavors and savory dishes of Venezia-Giulia – Viennese sausage, strudel pastries, goulash – are strongly influenced by its central-European and Slavic neighbors. In Friuli, the cuisine tends to be leaner and simpler. Friends and family often gather around a special fireplace called a fogolar, which often occupies the center of kitchen, where they prepare a meal that might consist of grilled pork, chicken, beans, root vegetables, or polenta, one of the region’s staples.

Specialty Foods of Friuli-Venezia Giulia

San Daniele prosciutto is one of the world’s best hams, made only by 27 small producers within the town of San Daniele. The locals will tell you that the quality of the pigs, fresh air from the nearby Alps, humidity of the Adriatic Sea, and the care taken with seasoning are what make this ham deliciously unique. Free of additives and seasoned only with sea salt, San Daniele proscuitto has no more than 3-4% fat, found only on the edges of the meat.

A basic frico consists of cheese that has been fried like a pancake until it is crisp. Potatoes and other ingredients can be added, which makes the dish more of a frittata or omelet.  There are endless variations to be found throughout Fruili Venezia-Giulia; every village and valley seems to have its own special version. Once a staple of local shepherds, today a frico most often appears as an appetizer.

Montasio cheese has been an export of the region since the 18th century, and today, it may only be produced legally within the area covering Friuli Venezia-Giulia and the Veneto provinces of Belluno and Treviso, together with parts of Padua and Venice.  This delicious cow’s milk cheese is mild when young; stronger when aged to 10 months; and tangy at its most mature, when it can be grated as an alternative to Parmesan.

Food Festivals of Friuli Venezia-Giulia

Mushrooms, Woodland Asparagus and Mountain Radicchio Festival
Arta Terme, May
This festival celebrates wild and new spring products, such as woodland asparagus and mountain radicchio, as well as heavily scented mushrooms.

“Frico” Festival
Dignano, August
Frico, a characteristic dish of Friuli made with potatoes and cheese and served with polenta, is the food of honor at this annual festival.

“Cjalsons” Festival
Pontebba (May); Arta Terme (December)
Cjalsons are agnolotti pasta (like small tortellini) stuffed with potatoes, sugar, butter, mint, nutmeg, and cinnamon, and served with melted butter and grated smoked ricotta cheese. Every village in Friuli has its own version.