If you happen to travel to one of the beautiful cites of Italian region Friuli Venezia Giulia, do not miss the chance to stop off in a restaurant to experience the tasty cuisine of this region. Italy is well-known all over the world also for its regional cuisines, each one being different from the others and rich in local dishes and wines. Friuli Venezia Giulia does not make an exception, and with its simple but tasty dishes it can satisfy all tastes.
Like all the Italian regional cuisines, the cuisine of Friuli Venezia Giulia, too, is the result of the history and features of the region, of the contaminations that there have been through history and of the products that the land can give. As a result, the typical dishes of Friuli Venezia Giulia are influenced by the near lands, like the region Veneto, but also by Austria, Hungary and Slovenia, and since this region overlooks the sea but also has mountains and rich inland parts, in Friuli Venezia Giulia you can find both fish and meat and dishes prepared with the land products, like potatoes, turnips and other vegetables growing on plain. In Friuli Venezia Giulia you will find a wide choice of dishes, in most cases rustic but still very appetizing!
One of the main dishes of the cuisine of this region is soup, which can be prepared in many different ways: from consommé to potages, the choice is really wide. To the most famous ones belongs the bean soup, which is very tasty and traditionally cooked in crock pots with lard and various spices. Other essential features of the cuisine of Friuli Venezia Giulia are sauces (from mustard to jam), heritage of the culture of the lands of the North, like Austria and Hungary, but we must also speak about dishes like “polenta”, bread or pumpkin dumplings, the “muset”, i.e. a special type of large pork sausage, and the “gubana”, the main cake of the region prepared with puff pastry filled with dried fruit and spices. In Fiuli Venezia Giulia all dishes can be accompanied by excellent wines, which have made this region famous: wines like Picolit, Cabernet Sauvignon, Istrian Malvasia, Tocai, Refosco and many more certainly need no introduction.
The varied morphology of the region as well as its different local traditions give you the possibility to taste many different dishes in different cities. In Grado, for example, you can taste excellent fish dishes, like the “brodetto gradese”, a special soup; in Trieste, a cauldron of Austrian, Hungarian, Slavonic, oriental and Jewish influences you are really spoilt for choice: you must try “cevapcici”, which are spicy sausages, and poppy lasagna. In Udine you will find dishes like rice and beans, “bisna” (polenta with beans and sauerkrauts) and cialzons, i.e. ravioli with aromatic herbs, while in Gorizia you can eat dishes like Hungarian goulash and potato dumplings filled with prunes.
In conclusion, the cuisine of Friuli Venezia Giulia can be described as a varied cuisine that can meet all tastes.