Friuli-Venezia Giulia may be small–just 7,924 square kilometers–but it certainly is mighty when it comes to food. Nineteenth-century journalist Ippolito Nievo famously called the region a “small summary of the whole universe” and even a brief visit is enough to see that Friuli really is a rich patchwork of peoples, languages, topographies, and foods.
The lofty peaks of the Carnic and Julian Alps give rise to hearty soups and stews and economical dishes that use the seasonal ingredients on hand. From the rolling foothills come world-renowned delicacies like Prosciutto di San Daniele. The coasts of the Adriatic bear sumptuous seafood plates like baked spider crabs and scallops.
