Northeast Borderland

Friuli Venezia Giulia

Friuli treats pasta as a border language. Cjarsons can be sweet-savory, filled with herbs, raisins, cocoa, potatoes, and cheese; gnocchi may hold plums.

Capital: Trieste 2 recipes Adriatic port, Alpine valleys, Slavic, Austrian, and Italian crossroads.

Pasta identity

Friuli Venezia Giulia absorbed Central European, Slavic, Venetian, and mountain influences.

Its filled pastas make sense as festival food: labor-intensive, personal, and variable from valley to valley.

The contrast of sweet, smoked, sour, and buttery flavors separates the region from the tomato-sauce stereotype.

Cook Friuli Venezia Giulia

Recipes from this region

Friuli Venezia Giulia

Cjarsons

Sweet-savory Friulian filled pasta with herbs, potato, raisins, cocoa or cinnamon, and smoked ricotta.

150 min Hard filled crescents

Friuli Venezia Giulia

Gnocchi di Susine

Potato dumplings wrapped around plums, served with buttered crumbs, cinnamon, and sugar.

70 min Medium potato dumplings

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