Overlooking the Adriatic and surrounded by high mountains in the extreme north-east of the country, between Slovenia and Austria, Friuli Venezia Giulia boasts spectacular scenery in a landscape of a thousand faces, reflecting the richness and variety of its cultural heritage. A region that has always been the crossroads of different populations, a land of contrasts, in which different cultures, stories and traditions merge.

With Venetian, Slavic and Central European influences, the Friulian cuisine is based on simple recipes and the genuineness of its ingredients, such as meat, dairy products, sausages and legumes. Typical dishes are polenta, legume soups and soups such as goulash, meat specialties, lard and potatoes. Typical product par excellence is the Prosciutto di San Daniele, known and exported all over the world, in addition to fruit desserts, such as strudel. The production of quality wines, both red and white, is also most notable.