Most popular gastronomic specialities

There are four big gastronomic areas in Friuli-Venezia Giulia: the cuisine from Udine and Pordenone provinces, which is simple and genuine; the Carnic cuisine, prevalently seasonal, based on poor but very tasty ingredients coming from mountains; the cuisine from Gorizia province with European influence and the cuisine from Trieste province, which is based on Hasburg, Slav and Venetian elements.

Each area has its particularities and proposes its typical recipes.
Among gastronomic specialities, we mention “San Daniele ham”, which need to be sliced finely in order to savour its high quality taste, and the smoked “Sàuris ham. Another typical sliced ham is the “pitina” from Pordenone, made with sheep, pig and game meats.

Among cheeses, a part the “Montasio”, we suggest the “salted cheese” from mountains valleys of Pordenone, the “asìno cheese” form Vito d’Asio zone, “tabor”, produced in Carso.

For what concerns sweets, you can find everywhere the classic “gubana”, sacher cake and apple strudels.

The wines are all excellent and vintage: “Picolit, Romandolo, Sauvignon, Tocai, Ribolla, Traminer, Amabile and Verduzzo, Refosco, Cabernet (Franc and Sauvignon), Merlot, Terrano.

The Friuli brandy is famous and appreciated in all over the world. It boasts of an old tradition which recently has been enriched by the production of distillates from the must.