The traditional cuisine of Friuli Venezia Giulia is made of thousands of overlapping flavours and fragrances and varies like the sceneries of this land. It was born from the fusion of three great culinary traditions: the Austrian, Venetian and Slavic and a tasty peasant cuisine made of simple but genuine wholesome products prepared by country people. The typical dishes of the Gorizia and Trieste districts derive from the Austrian tradition and highlight a delicious range of intense flavours of the Central European cuisine. Whereas, along all the coastline many restaurants prepare inviting fresh fish dishes. Antique flavours have been rediscovered and given emphasis by taverns and restaurants in the province of Udine and Pordenone. The Carnica cuisine, tasty but strictly seasonal is characterised by poor genuine mountain products, herbs in particular and a variety of other products of the locally called “malga”, a type of mountain farmhouse. Friuli Venezia Giulia has other delicacies associated with towns or districts. For example the renowned and worldwide exported prosciutto of San Daniele seasoned with a special technique handed down from generation to generation. It is well matched with the tasty Montasio cheese, in prime position amongst the cheeses whose authenticity is guaranteed by an origin and quality label. To accompany all these flavours what about a fragrance within a glass deriving from a vineyard called Friuli ? There are so many tastes to discover in this land of great whites and full-bodied reds. Eight controlled origin denomination areas produce excellent wines amongst which there are the precious and rare Picolit and the exceptional Ramandolo wines.