regions — wines that emphasize the
purity of the fruit and the natural acidity characteristic of the area.
The pride of Friuli is the prosciutto from the town of San Daniele. Another favorite is aged Montasio cheese, which is grated, mixed with cornmeal, and fried flat and crisp, in a preparation known as frico. Risotto di Marano features rice boiled in fish stock, served with sautéed shrimp, squid and mussels. Polenta is melded with chopped spinach and garlic in a dish called paparot.
In this area you will find a strong German and Hungarian influence, especially in Alto Adige. Dishes are centered around gnocchi (potato and flour dumplings) and speck (a smoke-cured prosciutto), as well as sauerkraut and vinegar. BlauForelle, a trout poached in white wine with vinegar, lemon, bay leaf and clove, served with melted butter, is a delicacy unique to the region.
Because of its proximity to the Adriatic Sea, the Veneto is famous for its mouthwatering seafood. Local specialties like sardele in soar (fresh sardines with a light sweet-and-sour sauce), and anguille in umido (eels in a tomato, garlic and white wine sauce) are part of the daily diet. The Veneto is also home to many Italian foods of worldwide renown: carpaccio (named after a Venetian Renaissance painter), pasta e fagioli, white asparagus, and Asiago and Grana Padano cheeses are just a few examples. Veneto is also the home of tiramisu, the popular coffee-flavored cream of mascarpone and eggs layered with curls of bitter chocolate.
Andiamo a mangiare! And remember, “If it grows together, it goes together,” so try these regional dishes alongside the wines of the Tre Venezie.