A journey of flavors between Mediterranean and Central European Friuli
The variegated and multicultural character of Friuli-Venezia Giulia is also expressed at the table with a very refined regional gastronomy as an expression of a journey of flavors where Mediterranean and Central European coexist.
The cured meats are renowned: the San Daniele, sweet ham, and the smoked one of the Sauris; muset, a fine Friulian cotechino served with vegetables; goose salami, flavored with garlic. Among the cheeses, one of the best known is Montasio PDO, cooked pasta; the Carso tabor specialty, semi-fat cow's milk cheese; and scuete fumade, delicious smoked ricotta; lo s'cipi is a lean cheese passed in the flour and butter that is served with eggs.
To start a good lunch the soup is a must, among the most popular ones based on beans and wheat, but also those with sausage and spinach. Savory and tasty is the jota, based on potatoes, beans, sausage and sauerkraut as well as the goulash that from Hungary soon spread throughout the Habsburg empire. The choice of filled pasta is characterized by the creative and simultaneous combination of sweet and savory aromas, sugar, jams and cheeses.
Among the latter, particularly tasty are the lamb with Kren, that is with horseradish and polenta concia, prepared with Montasio; there are also fish specialties such as scampi alla busara, or cooked in the pot that gives its name to the preparation, as sailors used on board ships, seasoned with breadcrumbs, pepper, salt, white wine and peeled tomatoes; various species of fish, especially sardines, in savor, or with a marinade made with anchovies, onions, raisins and pine nuts; to try, finally, the spider crabs in Trieste.
At the end of the meal you cannot miss the desserts derived from the famous Viennese pastry, in the areas of Gorizia and Trieste, while in the mountain areas fresh ricotta sweets are very common. Friuli-Venezia Giulia boasts an excellent oenological tradition, to try the Ramandolo DOCG (from Verdicchio Friulan grapes) and the Collio denominations (Sauvignon, Chardonnay, Pinot and, above all, the Friulano, ex Tocai); renowned and valuable are the Friulian grappas and coffee from Trieste, a leading city in the trade and processing of the noblest blends. Visit the Friulian hills and enter the cellars and shops to live and enjoy the precious culinary variety of the region, discover the Wine and Flavors Route of Friuli-Venezia Giulia.