The typical cuisine of Friuli Venezia Giulia is rich in aromatic nuances, the result of the strong influence left by the different cultures that have inhabited the region over the centuries. This mixture of traditions has created spicy recipes with strong flavours, in which sweet and savoury coexist giving life to unique gastronomic specialities.

Friuli Venezia Giulia cuisine is rustic, simple and offers many different flavours, from cereal and vegetable soups, legumes and cured meats to cotechino and turnips. The Venezia Giulia area, in particular, offers many first fish and broth courses and among the most famous traditional products of this land, we can find San Daniele ham, Carmons, Sauris and Montasio cheese.

Among the appetizers, the frico recipe is exquisite, a poor dish that was created to reuse the leftover cheese, characterized by a soft heart and a crunchy crust. Creamed polenta and cod is one of the most famous dishes you can taste when in Trieste and the challenging and caloric Gubana, a very tasty dessert.

POLPETTE DI RICOTTA E SAN DANIELE

INGREDIENTS FOR 4 PEOPLE -200 gr of ricotta -50 gr of grated Parmesan cheese -200 gr of San Daniele ham -10 gr of parsley -60 gr of breadcrumbs plus some for breading -2 eggs -zest of 1 lemon, grated -pepper and oil to taste

HOW TO PREPARE IT

To prepare the ricotta and San Daniele ham meatballs, start by cutting the ham into strips and then into cubes.

Finely chop the parsley and put it in a bowl, with the ricotta, grated Parmesan, ham, parsley, breadcrumbs, grated lemon zest, pepper to taste and 2 eggs.

Mix everything with a spoon. If the dough is too soft, add more cheese, otherwise, add lemon juice.

With the help of a spoon, form small balls with a diameter of 3-4 cm, then pass them in the breadcrumbs and place them in a pan lined with parchment paper.

Add more grated lemon zest, a drizzle of oil and bake the ricotta and ham meatballs at 180 ° C for at least 20-25 minutes. Serve hot.

FRICO

INGREDIENTS FOR 4 PEOPLE -500 g of Montasio cheese -500 g of potatoes -1 tablespoon of extra virgin olive –salt and pepper to taste

HOW TO PREPARE IT

First, wash and peel the potatoes, dry them and grate them with a grater with large holes. Grate the cheese with it as well.

Heat the oil in a large pan and add the potatoes. Stir and cook over low heat for 10-15 minutes, until soft.

At this point, add the cheese, salt and pepper and mix very well so that the ingredients mix evenly.

Continue cooking over medium-low heat and stir from time to time. When the cheese has melted completely, raise the heat a little and cook like an omelette, until a nice golden crust forms on the bottom.

Now, turn the frico with the help of a plate or a lid, and cook the second side too until the same crust is formed. Transfer the frico to a plate and serve immediately, cut into slices.

PUMPKIN AND BEANS SOUP

INGREDIENTS FOR 4 PEOPLE -1 small pumpkin -1 kg of potatoes -300 g of beans -2 litres of buttermilk -1 bouquet garni (rosemary, sage, bay leaf) –salt and pepper to taste

HOW TO PREPARE IT

Peel the pumpkin, remove the seeds and internal filaments, grate it and cover with some salt for about 2 hours.

Meanwhile, in a saucepan filled with water, put the bunch of aromatic herbs and the beans, place on the stove and cook over low heat in about 1 hour, remove the bunch and add salt to taste.

In a saucepan of lightly salted water, boil the whole and peeled potatoes for 45 minutes. Drain them, pass them through a sieve or a potato masher.

Pour the buttermilk into a saucepan, then add the grated pumpkin, well squeezed, the mashed potatoes and finally the beans with their cooking water. Bring to a boil and continue to cook for another 15-20 minutes, stirring to prevent the soup from sticking. Remove, adjust the salt and pepper, serve the soup warm.

BUON APPETITO!