Top 5 Friulian Appetizers

Capesante gratinate is a classic Italian appetizer featuring scallops baked with a flavorful breadcrumb topping. This dish is particularly popular during festive occasions and special gatherings. The preparation involves placing fresh scallops in their shells, topping them with a mixture of butter, onion, and parsley, then sprinkling everything with breadcrumbs. The assembled scallops are then baked until the topping turns golden and crisp, enhancing the delicate flavor of the scallops. This elegant and simple dish showcases the natural sweetness of the scallops complemented by the aromatic and textured crust.Expand

Frico is a traditional dish from the Italian region of Friuli-Venezia Giulia, made with a local delicacy known as Montasio cheese. There are two versions: the frico friabile, a crunchy snack made with cheese fried in olive oil until crunchy, and the more famous frico morbido, the soft one, combining the cheese with potatoes and onions in a succulent, rich pancake, baked or fried until it turns golden and crispy on both sides. Full of flavor, frico is a delicious example of cucina povera. It was invented in the 15th century as a clever way to use strissulis, the leftovers from cheese production. Like with many other popular traditional recipes, many varieties exist, so it can be additionally enriched with pancetta, mushrooms, or tomatoes. The flavor of this dish also changes significantly depending on the aging time of cheese used in its preparation: frico made with fresco and mezzano is not as intense as the one prepared with stagionato or stravecchio. The dish is best served hot, while the cheese is still melted, stringy, and gooey. It can be served as a garnish for soups and stews, or enjoyed sliced, paired with polenta and a glass of hearty red wine.Expand

Toc' in braide is a traditional dish originating from the Friuli area. The dish is usually made with a combination of cornflour, water, salt, milk, butter, and grated cheese such as Grana Padano, Montasio, or Ricotta. The cornflour is cooked in boiling salted water while constantly stirring to avoid lumps. The cheese is melted with the milk in a bain-marie. The butter is mixed with cornflour and the mixture is toasted over high heat. The dish is assembled by placing the polenta on the plate, topping it with the cheese and milk mixture, while the butter and cornflour mixture is added in the end. Toc' in braide is served immediately, usually as an appetizer.Expand

In Italy, pumpkin flan is an autumnal dish most often enjoyed as a starter or appetizer. The name comes from the Italian sformare, meaning to unmold, though it doesn't have to necessarily be unmolded as it can also be served in ramekins or any other dish that it was baked in. Sformato di zucca usually starts with a base of béchamel sauce that is enriched with eggs and mashed pumpkin, and it is typically flavored with parmesan and nutmeg. Lastly, the flan is topped with grated scamorza or some other cheese that melts well. In Friuli, the dish is known as flan di zucca.Expand

Pitina all'aceto is a traditional dish originating from the Friuli-Venezia Giulia region. The dish is usually made with a combination of local ball-shaped pitina salami (rolled in maize flour), olive oil, onions, and balsamic vinegar. The pitina is mixed with the onions and browned in a pan over low heat. Balsamic vinegar is poured over the mixture and the dish is simmered over low heat for a few minutes. Once done, pitina all'aceto is typically served as an appetizer with polenta on the side. It can also be served on toasted slices of bread that are rubbed with garlic and brushed with olive oil. It's recommended to pair the dish with a glass of Pinot Noir.Expand