Excellent products are naturally the Prosciutto di San Daniele and wines: Ribolla Gialla, Tocai, Sauvignon, Picolit, Schioppettino and the thousand other nectars produced with the grapes of the lush Collio.
But every corner of the region is able to express tasty specialties. From Carnia, for example, come the smoked ham of Sauris and precious wild herbs, without which it would not be possible to prepare cjalsons, ravioli filled with ricotta, raisins and chocolate. The Julian Alps offer the Montasio, an alpine cheese with which frico is prepared, a typical cake in the soft and crispy version.
The countryside of the plain brings fresh vegetables in every season and the rustic flavors of the barnyard: geese (obviously also fois gras and cold cuts), guinea fowl, roast pigeons. The seafood specialties are enjoyed as you approach the coast of Grado and Trieste, where sarde in saor, boreto, the broth of small fish prevail; scampi in busera of Istrian tradition and sardoni.
When it comes to sweets and pastries, the mix of Slavic and Austro-Hungarian tradition stands out strongly, with specialties such as chocolate sacher; placinche, crepes filled with chocolate and jam ; gubana and putizza, a puff pastry dessert with dried fruit.
Good addresses to try are: La Bottega di Trimalcione, in Trieste; Il Giardinetto and Al Cacciatore, in Cormons, province of Gorizia; the tavern All‘Androna, in Grado; the Kursaal, in Sauris di Sotto, province of Udine, or Campana d’Oro, in Palmanova.
