If you are looking forward to tasting the typical food of Friuli-Venezia Giulia, the north-eastern region of Italy, you are in the right place.
Pordenone is a city rich in flavours to discover. From typical dishes to local wines.
Among the typical dishes that are often on the table in Pordenone houses, there is the Pitina, a cold sausage that in recent years has been served as an appetizer on a par with the famous San Daniele. Remaining in the field of appetizers, "Salam tal aset" is also well known, a fresh salami cooked in vinegar, usually with onion.
Among the first courses, pasta soup, barley and beans soup, gnocchi made of polenta, risotto and orzotto are extremely popular. A Friulian dish par-excellence, also very famous in Pordenone, is Frico with polenta. A beloved second course is "Muset e brovada", cotechino with turnips. Codfish and frittata are often eaten in Friuli-Venezia Giulia.
The wines of this area derive from the cultivation of Cabernet and Merlot grapes. There are also Chardonnay, Pinot and Sauvignon. These wines are generally classified, according to the origin, into two D.O.C. designations: Friuli Grave and Lison-Pramaggiore.