Italian region
Friuli Venezia Giulia
Quick answer
Friuli Venezia Giulia, in Italy's northeast, blends Italian, Austrian and Slovenian cooking and makes prosciutto di San Daniele.
Frico — a crisp or soft cake of Montasio cheese and potato — is the regional comfort food. Cjarsons, sweet-savory filled pasta from Carnia, show Central European influence.
San Daniele del Friuli produces one of Italy's two most famous prosciutti. Trieste's cafés and goulash reflect its Habsburg past.
- Capital
- Trieste
- Signature dishes
- Frico, cjarsons, jota
- Cheeses & cured meats
- Prosciutto di San Daniele, Montasio
- Wines
- Friulano, Ribolla Gialla
Related
More italian food by region
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Pasta con Salsiccia e Friarielli
Italian sausage, bitter broccoli rabe, garlic and chili.
Try this recipe
Peperoni Ripieni di Salsiccia
Sweet peppers filled with sausage, rice and pecorino, roasted soft.
Next watch
Poolside Surprise
Larry's poolside cookout launches one sausage into the deep end, where a floating mystery sends swimmers scrambling and leaves the lifeguard with a very unusual rescue.
Quick answer
How do you make a sausage and peppers sandwich?
Split a seeded Italian hero, toast the cut sides in the sausage pan, lay the whole sausage in first, then pile the peppers and onions on top so the juices soak down instead of through. Provolone under the sausage melts into a seal that keeps the bread intact.