Friuli Venezia Giulia Region

Friuli Venezia Giulia, in northeastern Italy, borders Austria, Slovenia, and the Adriatic Sea. Its diverse landscape ranges from the Julian Alps to fertile plains and a beautiful coastline, shaped by rivers like the Tagliamento and Natisone. Lagoons and karst formations enhance its beauty, while the varied geography brings Alpine winters and Mediterranean coastal breezes.

The region’s cuisine reflects its crossroads of cultures, blending Italian, Austrian, and Slavic influences. Mountain pastures provide exceptional cheeses and cured meats, while the coast offers fresh seafood. Friuli Venezia Giulia is renowned for its wines, including Friulano and the refined whites of Collio. Traditional dishes highlight local ingredients, from polenta and game meats to goulash and jota.

Friuli Venezia Giulia’s cuisine is a blend of mountain, plain, and coastal traditions. Frico, a crispy and savory cheese dish, is a regional favorite, often paired with polenta. Jota, a soup made with beans, sauerkraut, and pork, reflects Austro-Slavic influences. San Daniele prosciutto, air-cured to perfection, is world-famous. From the lagoon, dishes feature eels, mollusks, and delicate fish soups. For dessert, gubana, a spiral-shaped pastry filled with nuts and dried fruit, is a symbol of festivity.

The region’s history as a meeting point of Latin, Slavic, and Germanic cultures is evident in its language and traditions. Many areas are bilingual, preserving Friulian and Slovenian heritage. Festivals mark historical and religious events, like Trieste’s Barcolana and Cividale del Friuli's medieval reenactments. Local crafts, from Spilimbergo mosaics to Carnia woodwork, continue to thrive.

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Scuola Centrale Formazione

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