The Friuli Venezia Giulia region is a beautiful area located in the north-east of Italy, on the border with Austria and Slovenia. Known for its rich culinary tradition and exceptional wine production, this region offers a variety of unique, high-quality food and wine products.
Friulian cuisine is based on fresh and genuine ingredients, often of local origin. The region is renowned for its cured meats, such as San Daniele ham and Sauris ham, both obtained from selected pigs and carefully cured to create a rich and delicate flavour. Other typical cured meats include pancetta, salami and cotechino, which are prepared using traditional methods handed down for generations.
The Friuli Venezia Giulia region is also famous for its cheeses. Montasio is one of the best known, a semi-cooked cheese made with cow's milk, with an intense and aromatic flavour. Also not to be forgotten is Jamar, a raw and semi-raw cheese with a soft and enveloping taste.
As for first courses, Friuli Venezia Giulia offers specialties such as cjarsons, a kind of ravioli filled with a mix of sweet and savory, composed of aromatic herbs, cheese, dried fruit and spices. Another typical dish is frico, a sort of potato and cheese omelette, often enriched with ham or spices.
The region is also famous for its quality wines. Friuli Venezia Giulia is famous for its whites, in particular Friulano, a dry and aromatic wine, Ribolla Gialla, with a fruity and lively taste, and Pinot Grigio, known for its elegance and freshness. The reds include Refosco dal Peduncolo Rosso, an intense and spicy wine, and Pignolo, a wine of great structure and character.
The Friuli Venezia Giulia region is also renowned for its desserts. Gubana is one of the most famous, a dessert made from leavened dough filled with walnuts, almonds, pine nuts, raisins and spices, all wrapped in a crunchy shell. Another delight is presnitz, a puff pastry-based cake filled with dried fruit, honey and liqueur.
In summary, the Friuli Venezia Giulia region is a true paradise for food and wine lovers, offering a wide range of high quality food and wine products. Its specialties, which range from cured meats to cheeses, from first courses to fine wines and traditional desserts, reflect the authenticity and passion of Friulian cuisine.
The region is also famous for the production of traditional balsamic vinegars, known for their sweetness and density. Balsamic vinegar from Friuli Venezia Giulia is obtained from selected grapes and aged in wooden barrels to give the final product a sweet note and a balanced flavour.
We cannot talk about the food and wine products of Friuli Venezia Giulia without mentioning seafood. The region has a rich fishing tradition and offers a variety of fresh and delicious fish products, such as sardines in saor, grilled cuttlefish and Triestina mussels. These dishes reflect the maritime influence of the region and offer a unique dining experience.
The region is also famous for its coffees. Trieste, the main city of the region, is considered the capital of Italian coffee. The coffee tradition in Trieste is deeply rooted, with historic cafés offering a vast selection of blends and a unique atmosphere. Tasting a good Trieste coffee is an experience not to be missed for coffee lovers.
In conclusion, the Friuli Venezia Giulia region offers a rich variety of high quality food and wine products. From cured meats to cheeses, from first courses to fine wines and traditional desserts, each specialty reflects the passion and authenticity of Friulian cuisine. Exploring the flavors and aromas of this region is a true pleasure for the senses and an unforgettable culinary experience.
Prodotto in Friuli Venezia e Giulia
Prodotto in Veneto
DOC
Prodotto Carbon Neutral
E' Vietata la vendita di prodotti alcolici ai minori di anni 18
Grape variety: 100% Traminer
Production area: 
Land characteristics: 
Organoleptic notes : 
Serving temperature: 8° C, in very chilled square glasses.
Alcohol Content: 13.00% 
Refinement: The refinement begins in steel tanks for 5 months and ends in the bottle for a further 3 months before being put on the market.
Winemaking Notes : After destemming, a cold pre-fermentation maceration follows at a controlled temperature of 2/3 °C for 8 hours. The soft pressing gives 60% of the yield in free-run must, which is followed by alcoholic fermentation conducted at a constant temperature of 12° C for 14 days. The refinement begins in steel tanks for 5 months and ends in the bottle for a further 3 months before being put on the market.
Yield per hectare: 100 q/ha.
Harvest period: Totally manual harvest first ten days of September.
