What to eat

Strong and identifiable, Friulian cuisine is a true heritage of the region’s history and tradition. With its strong flavors and unusual combinations, it is capable of winning over even the most difficult palates. From stuffed pastas to cheeses and cured meats made with folk ingenuity, each dish reflects the territory and its locals.




Frico is a traditional Friulian dish that has rustic and poor origins and has been handed down from generation to generation. Despite the simplicity of its preparation and ingredients, the dish is an explosion of flavours. Made of potatoes, onions and a lot of cheese, specifically Montasio, a typical Friulian cheese. One of its main characteristics is its crunchy crust that encloses the softness.



Pitina is a traditional Friulian dish. It originated in Val Tramontina, and is also a Slow Food Presidium. It was once made from the meat of sheep, cattle or high mountain game. A product whose origin is closely linked to the territory, as its procedure follows the popular culture of saving. Once the meat had been minced, small meatballs were formed, passed in cornmeal and smoked. Today, Pitina has seen the addition of pork lard, which softens its strong flavour. Eaten cooked or raw, it is an explosion of flavours.



Cjarsons are stuffed ravioli that originated as a dish to be eaten during celebrations. Typical of mountain areas, over time they have spread throughout the region. They can be filled with meat and herbs, but it is also possible to taste the sweet version, with dried fruit, jams and spices. There is no specific recipe, each family has its own procedure. Delicious, with their special texture and mixture of sweet and salty flavours, Cjarsons are a concentration of goodness where territory meets tradition.

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