There's a whole world to discover here

A toast to conviviality

The protection of the Alpine range and the influence of the Adriatic Sea have made Friuli Venezia Giulia a world-renowned wine region. Thanks to the significant temperature variations and diverse soils, grapes grow healthily and develop their aromas and fragrances to their fullest. In addition to the most important international varietals, such as Sauvignon and Pinot Noir, there are many surprising native grape varieties: among the whites, Friulano, Malvasia Istriana, Vitovska, Ribolla Gialla, and Picolit; among the reds, Refosco dal Peduncolo Rosso, Pignolo, and Terrano. The best way to learn about them is to take part in one of the many guided tasting tours offered by the area's wineries, often set among the vineyards or in romantic villas and historic homes. There is even one of the few wineries in Italy, Trezero, that produces exclusively Piwi grapes, the resistant varieties that many see as the winemaking of the future. The company is located in Valvasone Arzene, which, thanks to its medieval historic center with its cathedral and castle, is listed among the most beautiful villages in Italy, making the trip a family-friendly experience.

But if Friuli Venezia Giulia's wine is renowned, its grappa is no less so. To discover all the secrets of distillation, you can take a tour organized by the Nonino company, which allows you to experience and learn about all the stages of a still entirely artisanal process. With the purest water from Carnia or the Friulian Dolomites, they also produce exquisite craft beers, sometimes enriched with locally grown barley and hops. Thirst-quenching and with multifaceted organoleptic profiles, they are the perfect glass to pair with local products.

Unique flavors

Friuli Venezia Giulia's pride and joy are its cheeses, the protagonists of traditional recipes such as frico, made with Montasio DOP and potatoes. These are complemented by pork butchering, with a dedicated tour that leads to the discovery of Prosciutto di Sauris PGI, originating from this charming village nestled in the Carnic Alps; the celebrated Prosciutto di San Daniele, protected by the DOP; and other lesser-known but equally delicious pork butchering products, such as Pitina PGI, Ragogna prosciutto, Fagagna pestàt, a Slow Food Presidium; and musetto, best paired with brovada and a glass of wine, perhaps in front of a fogolar, the large fireplaces that symbolize hospitality, conviviality, and Friulian culture, where families gathered to eat and converse.

Cooking enthusiasts can also take courses to learn how to prepare some of Friuli Venezia Giulia's most traditional recipes, such as cjarsons, a stuffed pastry that can be sweet or savory, or gubana, the characteristic snail-shaped leavened pastry filled with walnuts, raisins, pine nuts, sugar, lemon zest, and grappa. There's truly a world to discover here!