Da noi in montagna : gourmet hike in the Alps
The mountains cover 42.5% of the territory of Friuli-Venezia Giulia and reveal to the walker grandiose landscapes of wild beauty and villages with typical architecture, nestled in the valleys or spread out on the sunny high plateaus. The rural communities perpetuate a culinary know-how that takes advantage of the benefits of an intact and generous nature. Cheeses, sausages and beers occupy a large part of the artisanal production. In Sauris, where the tradition of sausage making is well known, prosciutto di Sauris has a PGI designation. The Zahre Beer, an artisanal beer, is also produced here. Pitina IGP, a smoked meatball, originates from the region of Tramonti di Sopra. The Malga, dairy farms located at high altitudes, produce delicious cow's milk cheeses such as Montasio DOP and smoked ricotta, which can be purchased locally. Malga Montasio even has its own restaurant. Everywhere, agriturismos, restaurants and some refuges promote the flavors of the land in a mountain cuisine tinged with multiple influences.
Da noi sui colli: from the great wines of Friuli to San Daniele ham
To the southeast of the Friulian mountains lies a territory of hills covered with vineyards that produce some of the best white wines in Italy, as well as excellent red wines. It has two major DOC areas: Collio Goriziano DOC and Colli Orientali del Friuli DOC. The village of Cormons is the gateway to the Collio, with theEnoteca di Cormons in its main square, where you can discover the wines of some 30 estates. In the hamlets that dot the Slovenian border, you can alternate tastings at the producers', walks through the vineyards and culinary experiences in restaurants and agriturismos, which serve local specialties such as prosciutto d'Osvaldo, a smoked ham, and plum gnocchi.
The wines of the Colli Orientali del Friuli, from Corno di Rosazzo, are also of high quality. One company has taken advantage of the vineyards to develop another skill: balsamic vinegar, made from cooked grape must(Acetaia Midolini)
Further west, the village of San Daniele del Friuli, perched on its hill, stands out against the crown of the Carnic Alps. Its raw ham, prosciutto di San Daniele DOP, is the flagship of Friulian gastronomy. It is produced and sold in the prosciuttifici of the municipality and served at the table of all restaurants. Some producers also organize guided tours of their workshops and maturing rooms(Prosciuttificio Prolongo). San Daniele also has another expertise: smoked trout.
Da noi sul fiume: following the meanders of the river
The river is the Tagliamento, which rises in the Alps and flows into the Adriatic after drawing the border with Veneto. This part of the province of Pordenone has medieval villages and artistic towns with streets lined with porticos and painted facades. The soils, mainly stony and gravelly, have been formed over the millennia by deposits of materials from the river. These gravels accumulate heat during the day and release it at night, creating ideal conditions for the cultivation of vines and the ripening of grapes: the Friuli Grave forms the largest DOC area in the region. Several wineries open their doors for visits and tastings(Borgo delle Oche).
Da noi in pianura: Udine and the delights of the plain
The Friulian plain extends around Udine, the provincial capital, which has many good places to discover the typical Friulian gastronomy. Among the specialties are musetto con brovada, frico and potato gnocchi. Several traditional food products have a PGI or slow food guarantee: the white asparagus of Tavagnacco, the pestat of Fagagna (a pesto made with bacon and herbs), polenta, and even the goose meat specialties of Chiopris-Viscone (salami, cured ham, smoked bacon, etc.). Quality products served on the tables of Udine, Spilimbergo, Palmanova and the small towns of the plain
Da noi sul Carso: rural traditions on the Slovenian border
The Carso or Karst is a high limestone plateau that overlooks Trieste and its gulf. Its arid and steep soil has been tamed by man who has known how to make the best of it and cultivate fruit, vegetables, vines and olive trees. A trip to the Val Rosandra nature reserve allows you to discover the Tergeste DOP extra virgin olive oil. The vineyards have also colonized the hillsides of the Carso and the red Terrano and white Vitovska and Malvasia wines are produced on the estates. The Carso is also a land of livestock where cow's and sheep's milk cheeses are produced, such as Jamar, which is matured in karstic caves. In this region, the osmize, small farms, open their doors and offer tasting of local products. Trieste's restaurants also promote local specialties, with the added benefit of the Adriatic coast and a cuisine of land and sea enriched by the many influences of this cosmopolitan city.
Da noi in Riviera: fish and seafood from the Adriatic
The Friulian Riviera offers beautiful sandy beaches in Lignano Sabbiadoro and Grado, as well as the still and mysterious beauty of its lagoons, conservatories of a rich birdlife. You can discover it on foot or by bike, along well-maintained bicycle paths and wooden footbridges dotted with observatories, but also at the tables of restaurants that offer specialties based on freshly caught fish and shellfish. In Grado and Marano Lagunare they serve boreto, a traditional dish made of several fish simmered in a broth. The hinterland is made up of the bassa pianura friulana (the low plain) and the pearl of it is Aquileia, listed by Unesco for its Roman remains and its paleochristian basilica with a floor entirely covered in mosaics. Its territory has some wine estates and the vineyards serve as a backdrop to the ruins and monuments.
Organize your itinerary
The website www.tastefvg.it lists, for each of the six experiences, numerous establishments that promote local products and traditional Friulian cuisine. It is possible to search by location and type of establishment, and to obtain the opening hours. A booklet in paper format is also available in all the tourist offices of the region. You can also get a small passport with a selection of wineries and breweries. For each visit with free tasting, you receive a stamp. When you have obtained three, you can go to one of the tourist offices to receive a free bottle of wine
