Welcome to the table in Friuli-Venezia Giulia, a balanced fusion of Hapsburg and Slavic traditions in the Trieste and Gorizia area, of shepherding traditions in Carnia, and of rural culture in Friuli.
The festival opens with two dishes that are representative of the region: Frico, made with potatoes, cheese and onions, and Jota, a soup of potatoes, beans and cabbage.
Another typical dish are gnocchi, risottos and filled pastas, such as Carnia's cjarson, made of herbs, potatoes, sultanas and cinnamon.
Second courses include Brovade (white turnip) and muset (sausage similar to cotechino), Carnia shin, and the internationally appreciated San Daniele ham.
The maritime side of the region is expressed with fish boreto alla Gradese, cod in white condiment, “sardoni impanai” (a variety of blue fish caught in the gulf of Trieste), Trieste-style spider crabs.
Try among the cheeses Montasio, fa*gagna and Frant.
Move on to desserts, such as Pinza triestina, an Easter dish, presnitz, a dessert from Trieste and Gorizia made of puff pastry rolled up with a filling of walnuts, almonds, pine nuts, figs, plums and apricots, Putizza, from the Carso area, bujadnik, a sort of biscuit cake, prepared at Christmas. The wines are another gem of the area, all worth tasting.
