Italian cuisine
Friuli-Venezia Giulia

The cuisine of Friuli-Venezia Giulia can vary depending on the territory, as certain areas are home to German and Slovene minorities whose local cuisine conserves greater Austro-Hungarian influences and often differs from mainstream Friulian cuisine. Udine and Pordenone, in the western part of the region, are known for their traditional prosciutto di San Daniele, Montasio cheese, cjarsons stuffed pasta and frico cheese dish. Other typical dishes are pitina (meatballs made of smoked meats), game, and various types of gnocchi and polenta.

Typical dishes in the eastern provinces of Gorizia and Trieste include brovada (fermented turnips), Jota (soup of beans, sauerkraut, potatoes, pancetta and onions), local variations of goulash, apple strudel, pinza and presnitz. Pork can be spicy and is often prepared over an open hearth called fogolar. Collio Goriziano, Friuli Isonzo, Colli Orientali del Friuli, and Ramandolo are well-known denominazione di origine controllata (DOC) regional wines.

Seafood from the Adriatic is also used in this area, mainly prepared according to Istrian and Venetian recipes. While the tuna fishing has declined, the pilchards from the Gulf of Trieste off Barcola (in the local dialect: sardoni barcolani) are a special and sought-after delicacy.
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