Last Night's Regional Dinner: Friuli

The rustic cuisine of Friuli reflects the earth and its products, as well as the historical melting pot of its people, with a mixture of Mediterranean and Slavic influences.

The seasons dictate the ingredients of regional dishes, particularly in the mountains, with the forests providing herbs, mushrooms, fruit and game.

Standouts include the local Prosciutto di San Daniele, a sweet cured ham that is hung to absorb the fresh mountain air.

Polenta is also a major produce of the region, which is known for its vast cornfields.

The fishing ports and lagoons of the region provide a variety of seafood and fish from the Adriatic Sea.

Montasio cheese is one of the region’s oldest exports, with the traditional recipe dating back to the year 1200 when it was first made by Benedictine monks.

Also emblematic of the region are chestnuts, a favourite after dinner treat that is enjoyed roasted or boiled.

Friuli produces some of the Italian greatest wine varieties, including vino del Collio, Picolit, Verduzzo di Rocca Bernarda, Tocai, Merlot, Sauvignon and Pinot.

Menu w/ Flight of Matching Wines

Antipasti

Prosciutto di San Daniele

Stuffed Calamari

[Matching Wine: Primosic Pinot Grigio ‘07]

Primo

Bortolli Bean Barley & Speck Soup

[Matching Wine: Bastianich Bianco ’06]

Secondo

Braised Venison w/ Polenta Green Beans & Radicchio

[Matching Wine: Garendon Rosso ’05]

Dolci

Potiza di Gorizia w/ house-made Mascarpone

Montasio & Chestnut Honey