cuisine in FVG is made of thousands of crossing and
overlapping flavours, it varies as the landscapes of these
lands, and comes from the union of three great culinary
traditions: the Austrian, the Venetian and the Slav, plus a
strong and tasty popular cuisine, made of simple and
Many dishes in Trieste
derive from the Austrian tradition: first and main courses,
side dishes and desserts are the most typical ones.
Fish-based recipes from Trieste are characteristic too; of
course, fish is also found in all other locations along the
coast, from Lignano
Meat, dairy products, cold cuts and pulses are the basis of
the tasty cuisine in Friuli,
based on simple recipes and wholesome products, which have
been revived and refined by the restaurants in the
A special place in the regional cuisine is held by
very tasty and strictly seasonal, characterised by a clever
use of poor and healthy mountain tastes, like herbs and
products from “malga” (mountain farmhouses).
When talking about food in FVG, special mention has to be
made of San Daniele ham, famous and exported all over the
world, Montasio cheese, whose origin and quality
are guaranteed by an authentic label, and Frico.
“A vineyard called Friuli”. This is a great definition for
the large variety and high quality of the regional wine
production; there are no less than eight certified areas,
which produce some excellent wines, like the rare
Picolit and the sweet Ramandolo.
Sturdy red wines and aromatic white wines are perfect to go
with the tasty and refined dishes of local and international