Typically Friulian
Everything that this land, generous and proud, is able to produce is typically Friulian. From its countryside, from its mountains, from its sea. Every product that is grown and is worked on by the companies of this area is Typically Friulian, also because Friuli Venezia Giulia boasts a heritage of agricultural food production that is real, and genuinely rich with history. In a few words. Typically Friulian (a brand name registered by ERSA FVG).
The wine bar of the Fernanda Cappello estate has made itself a voice for this campaign, with promotions and information on typical Friulian products.
As well as wine, let us recall some other products that have made Friuli Venezia Giulia famous around the world: San Daniele ham, ham and speck from Sauris.
Also tasty cheeses like Montasio, Formadi frant, and Asìno (salted cheese) and Formài dal cit.
Amongst pork products, there are salamis, speck and pancetta, without the more curious and traditional ones like Pitina and Petuccia, typical meatballs produced in the Pordenone valleys, with sheep or goat meat, or hooved game (chamois or roebuck).
The most generally appreciated dishes around the world, thanks also to the Fogolàr Furlan (cultural clubs), are Frico, made from mixed, baked, soft or hard cheeses; the Muset con la brovada, a famous large pork Friulian sausage with sour turnips; the Balotta, a tradition from Clauzetto with cheese and polenta; the Cjalsons from Carnia, ravioli with different kinds of fillings, both sweet and herbs. In Trieste there is the Jota and plum gnocchi with melted butter and cinnamon.
In the Carso area, there are also some of the most extraordinary extra-virgin olive oils in Italy, taken from the Biancheria, a type of native olive which is highly prized.
We should also remember: trout, particularly smoked trout such as the famous Regina di San Daniele, which is kept in oil and with radic di mont and Resia garlic, the locally-produced honey of different types (acacia, chestnut, mountain flower millefiori, and wildberry honey), without forgetting the Julia Dop apple and some excellent grappas.
There are also sweets like Gubana, strudel, Presnitz, pies with walnuts or chestnuts.
In spring, there is a lot of IGP (similar to D.O.C.) chicory, like the one from Treviso.
Amongst the dishes which arrived with the domination of the Venetian Republic we should recall sardines in sàor (bitter-sweet onions), cod in butter, liver alla veneziana, rice and peas.
The wine bar of the Fernanda Cappello estate has made itself a voice for this campaign, with promotions and information on typical Friulian products.
As well as wine, let us recall some other products that have made Friuli Venezia Giulia famous around the world: San Daniele ham, ham and speck from Sauris.
Also tasty cheeses like Montasio, Formadi frant, and Asìno (salted cheese) and Formài dal cit.
Amongst pork products, there are salamis, speck and pancetta, without the more curious and traditional ones like Pitina and Petuccia, typical meatballs produced in the Pordenone valleys, with sheep or goat meat, or hooved game (chamois or roebuck).
The most generally appreciated dishes around the world, thanks also to the Fogolàr Furlan (cultural clubs), are Frico, made from mixed, baked, soft or hard cheeses; the Muset con la brovada, a famous large pork Friulian sausage with sour turnips; the Balotta, a tradition from Clauzetto with cheese and polenta; the Cjalsons from Carnia, ravioli with different kinds of fillings, both sweet and herbs. In Trieste there is the Jota and plum gnocchi with melted butter and cinnamon.
In the Carso area, there are also some of the most extraordinary extra-virgin olive oils in Italy, taken from the Biancheria, a type of native olive which is highly prized.
We should also remember: trout, particularly smoked trout such as the famous Regina di San Daniele, which is kept in oil and with radic di mont and Resia garlic, the locally-produced honey of different types (acacia, chestnut, mountain flower millefiori, and wildberry honey), without forgetting the Julia Dop apple and some excellent grappas.
There are also sweets like Gubana, strudel, Presnitz, pies with walnuts or chestnuts.
In spring, there is a lot of IGP (similar to D.O.C.) chicory, like the one from Treviso.
Amongst the dishes which arrived with the domination of the Venetian Republic we should recall sardines in sàor (bitter-sweet onions), cod in butter, liver alla veneziana, rice and peas.
