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Friuli Venezia Guilia

Cooking from Friuli and Trieste are sisters, in fact, both have Venetian blood in their veins. First, however, we need a portrait of people from Friuli. They are hard-working people who build houses and grow wine, but they have often been obliged to emigrate because they live in a borderland, where you can't become too attached to a house or your children. Once it was war that destroyed everything, now it is natural disasters that afflict the area. Some of the greatest wines of Italy come from here: vino del Collio, Picolit, Verduzzo di Rocca Bernarda, Tocai, Merlot, Sauvignon, Pinot, and many others.

Polenta is the food most often found on a table in Friuli, always accompanied by tasty sauces, game, chicken, rabbit or salted cheeses such as "frico", a seasoned cheese which is cut in pieces and fried in butter. Soups from Friuli are usually based on beans, greens, or pig's ribs, with plenty of lard: strong ingredients almost forgotten but well tolerated by the strong stomachs of this region. These dishes are considered "poor," based more on the fantasy of the cook than the richness of the ingredients.

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