The North-East Italy region of Friuli-Venezia Giulia is home to some highly prized gastronomy products like Prosciutto di San Daniele and the tasty Frico, which consists of a wafer of shredded cheese and potatoes, then heated by baking or frying until crisp. Bean and barley soups and jota, a Mitteleuropean soup made with beans, potatoes, and sauerkraut are, together with Gnocchi di Zucca or Gnocchi di susine and risotto con la rosa di Gorizia (a unique type of radicchio from the town from which it takes its name) and Boretto di pesce (an elegant fish soup served with a small polenta) some of the most interesting first courses. The second course varies from excellent seafood from the Adriatic coast to a large variety of local meat and game: Granseola alla triestina (a large crab cooked in the oven) Coniglio al forno (roasted rabbit) and Musetto con Brovada to mention a few. Most often polenta is a good accompaniment.
Desserts include tiramisu’ (literally “lift me up”), strudels with various kinds of filling, and Gubana, an exquisite specialty from Unesco Heritage town of Cividale del Friuli, prepared with a filling of dry fruit and grappa, the local spirit. But let’s not forget, finally, also about Putizza.
Friuli Venezia Giulia food is enhanced by the superb selection of local wines, that are between the top world-class level in eight DOC areas.