An Introduction to Friuli-Venezia Giulia

Friuli, as it is usually referred to, is located in the Northeast section of Italy and sometimes has more in common with Slovenia to the immediate West or Austria to the North than with the rest of Northern Italy. In fact, it was part of the Austro-Hungarian Empire and did not become part of Italy until after World War 1. It is the only region of Italy to label its wine by grape variety. This however has not necessarily helped the marketing of the region since it is largely a white wine region. Cuisine is a mixture of peasant fare, sophisticated Venetian food and influences from Slavic and Austrian cultures. Like many other northern regions of Italy, polenta is a staple food, served with stewed meats, game and cheese. Bread is used to make canaderli, which are dumplings that are served in broth or with meat. In Venice, seafood is widely consumed, often as tapas-style cicchetti which are consumed at the many bars with a glass of Prosecco.


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