Friuli-Venezia Giulia lies on the northeastern edge of Italy bordered by Austria to the north, Slovenia to the east, the Adriatic Sea to the south, and the Veneto to the west. Therefore, the region also has three prominent languages: Friulian, Slovene and German. As such, the name derives from a combination of Cividale del Friuli, a city on the Slovenian border and the Julian Alps (Giulia).
As one of Italy's northernmost provinces, it has both ocean and mountain climates, which draw visitors particularly in the winter months. During the rest of the year, the coastline boasts more temperate and mild temperatures. Many visitors are drawn to the lagoon resorts, specifically Grado and Marano Lagunare.
From its cultural history and climate, the cuisine of Friuli-Venezia Giulia includes robust meat-based dishes as well as seafood like scallops, fish, calamari and anchovies. Polenta is also a regional staple as well as flavors like chicory and horseradish (an influence from Austria).
Recipe Highlight: Frico
A traditional dish of Friuli consisting mainly of heated cheese and potatoes.
It was made with the remains of the cheese-making process, called strissulis (strips). The strisule are strips of curd resulting from slices that overflow from the mold once the curd has set up.
Check out the recipe here: www.ciaoitalia.com/recipes/frico