Outstanding products are naturally the Prosciutto di San Daniele and the 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 peculiarities. 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 give the Montasio, a mountain cheese with which frico, a typical cake in the soft and crunchy version, is prepared.
The plains countryside brings fresh vegetables in every season and the rustic flavors of the farmyard: geese (obviously also foie gras and cold cuts), guinea fowls, roasted pigeons. The specialties of the sea are enjoyed as you approach the coast of Grado and Trieste, where sarde in saor, boreto, the stew of small fish; scampi in busera of Istrian tradition and sardoni prevail.
In terms of sweets and pastries, the mix of Slavic and Austro-Hungarian tradition emerges strongly, with specialties such as chocolate sacher; placinche, crepes filled with chocolate and jam ; gubana and putizza, a puff pastry and dried fruit sweet.
Good addresses to try are: La Bottega di Trimalcione, in Trieste; Il Giardinetto and Al Cacciatore, in Cormons, in the province of Gorizia; the tavern All‘Androna, in Grado; the Kursaal, in Sauris di Sotto, in the province of Udine, or the Campana d’Oro, in Palmanova.
