A FOOD TRADITION
Friulian Cuisine
Friulian cuisine comes from Friuli in northeastern Italy, a landscape joining the Adriatic coast, fertile plains, and Alpine foothills. It combines Italian, Slavic, Germanic, and Central European influences without reducing the tradition to any one neighboring culture. Cornmeal, beans, potatoes, cabbage, buckwheat, cured pork, dairy, game, and freshwater or lagoon fish are common. Soups and hearty spoon dishes are especially important. Examples include frico, a crisp or soft preparation of Montasio cheese and potatoes; jota, a bean and sauerkraut soup; and cjarsons, filled pasta with varied sweet-savory fillings.
Dishes linked to this cuisine
1–5 of 5
Brovada e muset
A Friulian pairing of fermented white turnips with muset pork sausage.
Cjarsons carnici
Carnian filled pasta with a variable sweet-savoury filling that can include herbs, potatoes, raisins and cinnamon.
Frico con patate
An iconic Friulian potato-and-cheese cake, traditionally made with Montasio and often onion.
Gubana
A traditional Friulian spiral-shaped cake from the Natisone valleys made from yeasted dough.
Jota triestina
A traditional Trieste soup of sour cabbage, potatoes and beans, commonly flavoured with pork.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.