What’s the first thing you do when visiting somewhere new? I usually want to find out about the local food and wine traditions. So, I said to myself, why not give an overview of all the things my region has to offer?

After all, the food and wine in Friuli Venezia Giulia is very varied due to the diversity of our region and its traditions, the influences from neighbouring countries and the legacy of the populations who lived or passed through here in ancient times.

And that’s how we come to have cjarsons in Carnia, damson dumplings in Trieste, gubana from the Natisone river valleys, and presnitz: cakes and pastries with similar characteristics but from different places.

There are also ingredients of excellence boasting Slow Food certification, such as Gorizia Rose radicchio, formadi frant cheese or Resia garlic, to mention just a few.

Then there are the classics that should always be on the dining table in Friuli: salami cooked in vinegar, brovada and muset, polenta and frico.

Wine deserves a chapter of its own: the jewel in Friuli Venezia Giulia’s agricultural crown with many registered designations and terroirs. Innumerable small and large winemakers with products to delight everybody’s palate.

There are so many things to say about our regional cuisine, but I risk boring you. However, I hope I’ve aroused your curiosity and made you want to come here and savour our wonderful specialities.