The Red Wines of Friuli-Venezia Giulia
Friulian cuisine has set itself apart from its neighbouring Italian regions. The dishes are warm, rich, and hearty, with lots of Slovenian, German, and Austrian flare.
Friulians typically start their meal off with an antipasto called Jota (yo-ta). This is a warming soup that originated in Trieste made with borlotti beans, fresh herbs, potatoes, and sauerkraut. This soup is also enjoyed throughout Slovenia. Another popular antipasto is called Frico. Frico is made with local Montasio cheese. They fry the cheese until crispy and its usually enjoyed as an accompaniment to soups and stews.
Despite their melting pot of cultures, the people of Friuli-Venezia Giulia still love their pasta. Cjarsons are sweet and savory ravioli made with potatoes, cinnamon raisins and herbs.
Lasagne ai semi papavero is native to Trieste. It’s a special lasagna made with butter, sugar and poppy seeds.
The people of Friuli-Venezia Giulia also love cherry gnocchi. Typically eaten when cherries are beautifully ripe, the dish is enjoyed in the summertime with butter and cinnamon.
Fagiano ripeno is enjoyed as a secondo.
It is a stuffed pheasant served with lots of local herbs and served with grappa from the region. Pestat di Fagagna is a preserved sausage made with lard, lots of herbs, spices, and diced vegetables. The locals like to use it as their version of a bouillon cube, giving flavor to potatoes, meats, and stews. Jamar is the name of an amazing cheese that is made with cow’s milk and aged for 12 months in the caves covered with limestone and dolomite rock.
Gubana (“guba” meaning to fold) is a traditional pastry that is a relative of Austria’s beloved strudel. The spiraled yeast cake is stuffed with lemon zest, sugar, local nuts, and raisins. The historic dessert dates back to 1409 when it was prepared for the Pope.