The authentic flavours of the Pordenonese area

Among the many authentic flavours, Pitina PGI stands out, an ancient typical dish of Val Tramontina, now protected by Slow Food. It is a smoked and seasoned meatball made from game or sheep meat and wrapped in cornflour.  Descending towards Cavasso Nuovo, we find the Cavasso and Val Cosa onion, sweet and crunchy, with its typical red skin and golden highlights.
The Figo Moro di Caneva, a prized variety of fig with an intense flavour, has been appreciated since 1139 by Venetians, while the San Quirino bean, with its thin skin and creamy flesh, is excellent for making soups and dishes such as Friulian ‘Pasta e fagioli’ (pasta with beans) and the typical ‘fasoi e frumenton’ soup. Regarding fish, here we find the Cordenons rainbow trout, bred in pure, crystal-clear waters, a gem in local gastronomy. There is no shortage of dairy masterpieces, such as ‘formadi tal cit’, a type of cheese that is aged in stone pots and is a symbol of the resilience of mountain populations who could not afford to waste anything, and Asìno cheese which is made from cow milk with a savoury and slightly spicy taste and embodies the Friulian dairy identity.

Head to Latteria Sociale di Marsure for a mid-morning snack. This dairy cooperative is a landmark and meeting place for the local community. Here you can choose from a wide range of products that tell the local traditions, and smell the scents of the hay from the permanent meadows of the Pordenone foothills, on which the dairy's cows are fed.

Continue towards Tramonti di Sopra to the Borgo Titol farmhouse, the home of the legendary Pitina PGI, for a lunch you will never forget! All the products served are organic and produced on site: they come from the farmhouse own vegetable gardens, farmyard and salami factory.

On your way down to Vivaro, stop at the Gelindo dei Magredi farm and marvel at the love this farm has for the land: organic pastures, vegetable gardens and orchards, vineyards, a wine cellar and a small museum of rural life invite you to discover agricultural activities, with workshops suitable for the whole family.

Moving on to Castions di Zoppola, you can visit the Pagura distillery, which is the oldest one in Friuli Venezia Giulia. It was founded in 1879 and still uses the ancient method of steam distillation with copper stills, the only technique that enhances the flavour and aroma of the pomace.

Reach your final destination in Fiume Veneto and have dinner at Osteria Turlonia with Chef Mariutti, a member of the Slow Food Chefs’ Alliance and the guardian of local cuisine. This restaurant is committed to promoting the region's specialities throughout the year, including dishes based on San Quirino beans, rainbow trout, Asino cheese, and incredible desserts made with Figo Moro di Caneva figs.