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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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