Located north of Veneto, the cuisine of this region is distinguished by the blend of rustic peasant customs with those of the aristocracy, which were adopted during the rule of the Serenissima and the Habsburgs.
The widespread use of sugar, butter, fruit, cheeses, jams, and mustards characterizes Friulian cuisine.
The geography of this area developed a cuisine rich in seafood, but the main ingredient of the region is Polenta.
Friulian Polenta is made with corn abundantly produced in the region.
It is firm, well-cooked, and goes well with cheese (Polenta Concia), mushrooms, and white truffles.
A large variety of cow's milk cheeses (sheep are scarce) take the name of the locality where they are produced.
Throughout the region's cuisine, pork has always held a significant role, with particular attention given to preparing cured meats, such as San Daniele ham.
Additionally, the Hungarian dish of goulash has become widely popular throughout the area.
Traditional Friuli Venezia Giulia recipes
9 dishes you should try if you are in Fruili Venezia Giulia:
- Cialzon: ravioli filled with apples, ricotta cheese, boiled potatoes, pears, raisins, spinach, pine nuts, cinnamon and cocoa.
- Jota: Soup made from sauerkraut, beans and potatoes
- Boretto di pesce: fish soup
- Baccala alla cappuccina: with anchovies, raisins, cinnamon and sugar
- Tuna stored in olive oil
- Gulasch Triestino
- Polenta concia: with cheese
- Crostata di Mandorle: almond crostata
- Gubana: leavened sweet dough filled with raisins, walnuts, pine nuts, sugar and grappa
For more Italian regional recipes, you can check out the articles:
A History of Italian Cuisine: Exploring Regional Diversity & Authentic Flavors and 32 Most Popular Italian Street Food Recipes To Try
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