FRIULI – VENEZIA GIULIA
Where Italy touches other countries and cultures, like the Slavs of Slovenia and Germans of Austria, the food begins to incorporate names and influences from these. The Italian classics are ingredients like San Daniele prosciutto and dishes like the cheese fritter (frico), with dishes like gnocchi and polenta and the little sausages cevapcici, frittata and strudel representing the other influences. Friuliani eat well and seriously, but with great hospitality. The wines are equally important, with whites from foremost Docs of Collio, Colli Orientali and Isonzo and from varieties like Pinot Grigio, (Tocai) Friuliano, Pinot Bianco, Sauvignon and Verduzzo and dessert wines from Picolit and Ramandolo, amongst Italy’s and Europe most powerful and complex. Reds are generally light to medium weight, but wines like Lagrein, Refosco and Schiopettino are more appreciated for food, than before. This region is prolific for the production of premium grappa.