Experience the food, wine, and culture of Friuli Venezia Giulia and the Veneto without leaving Winnipeg.
What’s good to eat in Friuli? We could begin by saying that there is the San Daniele PDO ham in the shape of a violin, there are the “cianzons”, agnolotti with cheese and spinach, the Brovada PDO, dish made of turnips macerated in wine and used as an accompaniment to spicy meat dishes, and there is the “iota”, an exquisite bean soup, which was originally a dish of the poors, while today it is served in many restaurants of the region.
Discovering the regional culinary excellence
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The Friuli Venezia Giulia region boasts unique food and wine itineraries in which the different landscapes and environmental differences are reflected in the culinary recipes.
If you are in the cold area of Carnia you may want to warm up in front of the old “fogolar”, the traditional fireplace in the center of the kitchen. Here you can enjoy excellent soups such as “iota”, prepared with beans, pork, yellow flour and sauerkraut. Also worthy of mention are “gnocchi” and “frico”, potato dishes made with seasoned cheeses, potatoes and onions.
Meanwhile, Udine offers the famous ham of San Daniele PDO as its main dish. The sweet and characteristic aroma is originated from the favorable climatic conditions enjoyed by this hilly area, where cold breeze coming from the north meets the milder air of the Adriatic. Other specialties of the area include the Prosciutto di Sauris PGI, the Pitina PGI and the Montasio PDO, a compact cheese that can be tasted sweeter or spicier depending on the aging time. Also, the Pan di Gemona (or Pan de Sorc) is a sweet and spicy bread that the families of the Gemona, made with corn flour, rye, wheat, figs buckets and sometimes raisins and fennel seeds.
Finally, we proceed to the Karst landscape, where Trieste proposes a cuisine that mixes in the most disparate culinary traditions. This includes the Gulasch of Hungarian origin, a dish made of very spicy beef. A Goriška specialty, however, is Gubana, a dessert of Central European origin composed of a sheet of pastry that wraps a delicious mixture of walnuts, chocolate, raisins, pine nuts and Zibibbo.
The Wine Roads in Friuli Venezia Giulia
With 19 wines and a production value of 507 million euro, Friuli Venezia Giulia is ranked 6th in 2017 due to the economic impact of Wine products after Veneto, Tuscany, Piedmont, Sicily and Trentino.
Friuli boasts a rich wine tradition both for the reds, typical of the Grave area (Udine and Pordenone), and for the white wines of Venezia-Giulia in the east.
Over the last few years the “Wine Roads” have promoted the wine-growing area, offering tourists seven official itineraries with different stages, including cellars, dairies, farms, agritourism and craft shops.
The itineraries include:
- 1. Wine Route PDO Collio – Prosecco PDO, Friuli Colli Orientali PDO, Collio Goriziano PDO;
- 2. Terrano Wine Route – Carso PDO;
- 3. Wine Route of Aquileia – Friuli Aquileia PDO;
- 4. Wine Route Friuli Grave – Prosecco PDO, Rosazzo PDO, AOP Ramandolo, Lison Pramaggiore AOP, Lison AOP, Friuli Grave AOP, Alto Livenza PGI;
- 5. Wine Route Friuli-Latisana-Annia – AOP Frioul Annia, AOP Frioul-Latisana;
- 6. Merlot Route – Frioul Isonzo AOP;
- 7. Wine Route of eastern hills of the Friuli region – Colli Orientali del Friuli Picolit PDO.