Friuli Venezia Giulia (often simply referred to as Friuli) is an Italian region like no other. Having only become part of Italy in the 1950s (and one of the five autonomous regions of the country), it has much more in common with its neighbours Austria and Slovenia – something that clearly comes across in its food. Pork, sauerkraut, beans and other ingredients often associated with eastern Europe are far more prevalent than the tomatoes, risottos, herbs and pastas we tend to think of when talking about Italian food, making Friulian cuisine a truly unique aspect of Italy’s gastronomy.
Being based in the far north-eastern reaches of Italy, Friuli is home to some stunning parts of the Carnic and Julian Alps. Further inland the region becomes hilly and covered in pine forests, with lagoons and lakes peppered throughout. It also lays claim to a small part of the Adriatic Sea, which means fish and seafood are readily available (particularly in Trieste, a historically important port city). Friuli’s proximity to Croatia, Slovenia and Austria gives the region a distinctly European feel rather than Italian, although it shares many characteristics with Veneto, its neighbour to the west.
As a general rule, the food of Friuli is hearty, robust and filling, in order to stave off cold winds and temperatures. There is an incredibly strong Germanic influence on all aspects of local fare, which when mixed with Italian cooking techniques results in a style of cuisine that’s totally unique. Read on for a guide to the ingredients and flavours found in Friuli, then recreate the area’s most iconic dishes and get to know more about the chefs championing the local food.
One of the reasons Friuli stands out from the rest of Italy is its connection to Austria, which has influenced everything from the local dialect to the food. Take a look at how Austria has shaped the local cuisine and follow the recipes for some of the most iconic dishes of the region.
From robust alpine dishes to shellfish from the Adriatic, Friulian food is not only delicious; it's different from anything else you'll find in Italy. Cook one of these three recipes to see why.
From fine hams and salumi to cheese and olive oil, Friuli is fiercely proud of its PDO-protected foods. Get to know more about them, see how they're used in cooking and discover more about a very special vinegar made at the legendary La Subida restaurant.
With a love for the region of Friuli and its ingredients, Alessandro Gavagna's unique food is a perfect marriage of Italian and Slovenian cuisine. As well as using all sorts of modern, contemporary techniques, he's constantly on the look out for forgotten or unheard of ingredients to include in the dishes at his beautiful restaurant, La Subida.
When he’s not in the kitchen of his two Michelin-starred restaurant, Emanuele Scarello is in the Fruilian countryside, seeking out wild herbs and rare ingredients to incorporate into his dishes. His experience as a sommelier and working front of house means he knows how important it is that every aspect of his restaurant works in perfect harmony.
Despite starting later in life than most chefs, Antonia Klugmann quickly made a name for herself by cooking unique, multicultural dishes on the Italian-Slovenian border. She continues to learn whenever she can, and her hallowed respect for incredible produce makes her food some of the best in Italy.
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