Friuli Venezia Giulia is influenced by Slavic and Germanic culture also regarding cuisine. Tasty and simple specialties are prepared using genuine ingredients such as meat, dairy products, sausages and legumes.
The polenta (cornmeal) is a dipical dish, like “porcina”, a specialty made with boiled pork meat and sausages served with sauerkrauts and mustard, and several soups rich in vegetables and legumes.
Cold cuts produced here are particularly delicious; most of all Prosciutto of San Daniele, well-known and exported worldwide, followed by Sauris smoked ham, varying salames, soppressa, sausages and musèt con la brovada, (cotechino pork sausage served with turnips soured with marc). Montasio cheese worth to be tasted too.
The most typical desserts are gubana (a shell of pastry stuffed with dried fruit), strudels and fruit cakes.
The tasty traditional dishes of the area are accompanied by a rich production of high-quality red and white wines, like Refosco, Terrano, Malvasia, Tocai and Rebula. Friuli Venezia Giulia is also renowned for its distillates, including traditional and flavored grappas.