When we talk about “Italian food”, the first things that come to most people’s mind are pizza, pasta and gelato. And rightly so, because these three dishes have become the hallmark of Italy. But did you know that different parts of Italy have their own specialties? Sometimes people don’t pay attention to the other delicious and unique dishes hidden behind these popular things.
The north-eastern corner of Italy – Friuli-Venezia Giulia – is one such region that is extremely rich in taste and culture, but often goes unnoticed by tourists. This area is adjacent to Austria and Slovenia and is also close to Croatia. This is the reason why you will clearly see the influence of these countries in the cuisine here.
This article will take you on a flavourful journey through the traditional, local and heartwarming food of Friuli, where every dish has an interesting story behind it.
1. Frico e Polenta
When it comes to Friuli-Venezia Giulia, the first name that comes to mind is Frico. This is a very indigenous and winter favourite. It uses potatoes, onions and most importantly – local cheese (often Montasio). All these ingredients are cooked together in a frying pan until golden and crispy.
Frico is often served with polenta. Polenta is a kind of thick corn paste that is sliced, grilled or served soft. Every nonna (grandmother) claims that their frico is the best. And believe me, when you eat it in a local’s home, you will believe it too.
2. Tagliolini al San Daniele
San Daniele prosciutto, or dried, thinly sliced ham, is a popular and unique part of Friuli. It comes from the hill station-like town of the same name. This dish involves thin pasta called tagliolini wrapped in a creamy sauce, then topped with crispy prosciutto and poppy seeds.
This dish is usually served with a local white wine called Friulano, which enhances its salty and subtle flavor. Eating it on the balcony of a beautiful osteria (local restaurant) is an experience.
3. Cjarsons
Cjarsons are a type of ravioli — a stuffed pasta — that may look simple, but their flavor and texture are extremely complex. This dish comes primarily from the mountainous region of Carnia and is served not only as a “primo course” (pasta served before the main course) but also as a dessert.
There are two main varieties of charsons:
- Alle Erbe – it is topped with fresh seasonal herbs such as parsley, chives and thyme, along with ricotta cheese, raisins and cinnamon.
- Dolci – it is topped with dried fruit, chocolate and sometimes orange peel to add a touch of sweetness.
This wonderful combination of sweet and salty flavours makes it special.
4. Blecs al Ragù di Cervo
The pasta called Blecs is a cross between lasagna and toliatelle. It is flat and wide. In this dish, it is served with a ragù (meat sauce) made from deer meat.
This dish is for those who love meaty dishes and enjoy deep, spicy flavors. This ragù is often simmered with red wine, juniper, garlic and local herbs, giving it a lot of depth of flavor.
5. Gnocchi di Zucca
You may have heard of gnocchi, but this gnocchi from Friuli comes with a special twist — pumpkin is added to it. This gives it an orange color and a slight sweetness.
This dish is especially eaten in the months of October and November, when the weather is cooler and pumpkins are fresh. It is served with a simple butter-sage sauce and topped with smoked ricotta cheese.
6. Brovada e Muset
If you want to eat something adventurous and unique, then this dish is for you. Brovada is a type of white radish that is pickled in vinegar and moussette is a type of sausage made from pork and some offal.
This dish is especially eaten at Christmas time, and to get its spicy, unique flavor, you have to go to a traditional osteria.
7. Gubana
Gubana is a wonderful traditional dessert that comes from the town of Cividale del Friuli. It is similar to a cake but has a filling inside – dried fruits, spices, raisins, and the local liquor grappa. It is coated in sugar and baked.
Gubana is usually made during holidays like Christmas and Easter, and its taste is much richer than any pastry or bread.
8. Tiramisù
The birthplace of perhaps Italy’s most famous and internationally loved dessert – tiramisù – may also lie in Friuli. While the Veneto city of Treviso claims it as its own, the Gorizia region also has historical references to it.
This dessert features coffee-soaked ladyfingers topped with a creamy mascarpone cream, and topped with a topping of scallions.
It is then garnished with cocoa powder. You really get a “pick-me-up” feeling after eating this!
9. Frittelle
Frittelle are small round, soft, sweet treats sold as street food during Carnival, the festival of February-March. They resemble doughnuts and sometimes have raisins, orange peels, and sometimes a filling inside – such as custard or Nutella.
They are a favourite of both children and adults during the colourful festival.
Some of the Best Restaurants in Friuli
If you ever visit Friuli-Venezia Giulia, do try these places:
- Osteria Alla Ghiacciaia – Udine
- Osteria Al Vecchio Stallo – Udine
- La Vecchia Latteria – Pontebba
- Osteria Marcurele – Venzone
- Trattoria de Toni – Grado
- Ristorante Hotel Aplis – Ovaro
Conclusion
Food in Friuli-Venezia Giulia is not just about taste, but also an experience linked to culture, tradition, and family. Every dish here is associated with local ingredients, seasonal herbs, and centuries-old cooking. If you are a true lover of Italian food, then this trip to Friuli will be a treasure for you.
The food here will warm your soul like the first ray of sunshine on a cold morning. So the next time you travel to Italy, go beyond Naples, Rome or Bologna – and discover the hidden treasures of Friuli.