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Gateway to Middle Europe
High in the northeastern corner of Italy, Friuli—Venezia Giulia borders on Austria and Slovenia, and the cuisine shows distinct middle European influences in dishes like cotto e cren (ham with horseradish) and goulash. For the most part, the ingrediente are those of the Po River valley and the Alps—polenta, pork, potatoes, turnips, cabbage—with seafood added to the mix along the Adriatic coast.
The port city of Trieste is Italy's leading coffeeroasting center. Friuli produces some of the country's best white wines, including Toca Friulano, and the region was among the first to elevate grappa, once thought of as homebrewed firewater, to the level of a fine spirit.
Culinary Signature: Prosciutto di San Daniele
On a par with the famed prosciutto di Parma, prosciutto di San Daniele is somewhat sweeter and less salty. Made in the town of San Daniele at the base of the Alps, the dry-cured ham owes its distinctive flavor and meltingly soft texture to the dry mountain air of the area. Like all prosciutto, it is best enjoyed raw, in paper-thin slices, either on its own or with cheese or fresh fruit, such as figs or melon. It can also be used in cooking.
Regional Specialties
Juta a hearty soup made with beans and cabbage
Cialzons Friulian ravioli with a sweet-savory filling that can include ricotta, dried fruit, potato, and spinach
Mesta e fasoi polenta cooked with beans Frico lacy crisps made by frying grated Montasio cheese
Stinco veal or pork shin, roasted or braised Muset con broade pork sausages served with pickled turnips
Montasio a cow's milk cheese eaten both aged and fresh, as a grating and table cheese, respectively
Photo: Silky and tender, air-cured prosciutto is dry-salted for one month under weights, then air-dried for six months or more. It is a staple of antipasti platters.
Copyright 2010 Easy Italian By Trend & Trade Italy
