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The Friulian cuisine is a rustic cuisine, based mainly on agricultural products, except for some typical recipes of the Adriatic coast. From a gastronomic point of view, Friuli is divided into different areas, influenced by the traditions of the people who settled here in history, from Carnia to Trieste to the coast.

There are many typical foods from this tradition; among the most popular ones there are frico, brovada (a kind of turnip), musetto (a pork dish), cjarsons (a food from Carnia, similar to ravioli) and gubana (a sweet that came from the valleys of Natisone).




The frico is the Friulian food par excellence, prepared with potatoes, onion and cheese. There are several versions of this recipe and it is hardly possible to say which one is the original. The recipe we propose below, therefore, does not claim to be the original, but only one of the versions in circulation. The doses are for 4 people.


  • 500 gr of potatoes
  • 500 gr of Montasio cheese. You can use even cheese that does not become too much tender once cooked
  • 200 gr of onions
  • salt and pepper
  • olive oil

Recipe preparation

  • Chop the onions
  • Peel the potatoes and cut them into thin slices (you can also grate them with a large hole grinder)
  • Cut the cheese into small pieces
  • Pour the olive oil in a non-stick frying pan (just a littel, because the cheese is already quite fat) and fry the onion.
  • After frying the onion, add the potatoes and let them cook, adding a little of water.
  • When the potatoes are cooked, add the cheese and mix. Add salt and pepper as desired.
  • Let it cook for about 15 minutes and then turn the frico like an omelette. Let the other side cook for ten minutes and serve on the table.