The typical recipes of Friuli Venezia Giulia

Friuli is, for the Italian interested in travel and culture, a region to be discovered, not only for its natural, artistic and historical beauties, but also for its cuisine. Every Friulian will always be proud to let you taste the typical products of his land: the musetto di Codroipo (the musèt, a cotechino made from the meat and the fat from the pig’s head), the trout from the rivers that descend from the Alps, the cherries of Bordano, the smoked hams of Sauris and the sweet one of San Daniele, but also various cheeses, honey and abundant game.

Among the most particular preparations, there is the horseradish sauce, whose peculiarity is the correct dosage of this spicy root inside the sauce in order to leave it spicy, but keeping it appetizing. Among the stuffed pasta first courses there are the cialzons, whose recipe varies from house to house, but each of them has very particular flavors due to ingredients such as cinnamon, mint, sugar, parsley, and who knows how much more. Also among the first courses, there are semolina dumplings, risotto with sausage and paparot, a cornmeal and spinach soup. As a second course, we always find the musèt con brovàde, soured turnips fried in lard.

To close there are also the desserts, which in Friuli reflect the genuineness and sincerity of the locals. The gubana is a homemade focaccia enriched with raisins and pine nuts, then we also find egg pudding, a simple preparation that finds excellence thanks to fresh eggs and good mountain milk always present in this region. All these rustic but delicious dishes should be enjoyed in the right atmosphere, at the tempo of a “fogolar” in a rustic trattoria in a Friulian village, among old houses, orchards surrounded by the peaceful silence of the mountains.

As for all the other regions of Italy, also for Friuli we provide you with the recipes of those dishes which, while remaining representative of well-defined traditions, can be repeated in family kitchens throughout Italy, with less or greater difficulty.

First Courses