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Trieste
Friuli-Venezia Giulia
Frontier flavors, Slavic warmth.
Where Italy meets Slovenia and Austria. Cjarsons, smoke, herbs.
"Sweet and savory in the same bite — Friuli's signature paradox."
What this region tastes like
A flavor portrait of Friuli-Venezia Giulia.
Rich60%
Earthy70%
Coastal30%
Herbaceous60%
Spicy20%
Rustic80%
Signature pasta dishes
Born here. Perfected here.
UnusualHerbalSweet-savory
Cjarsons
Cjarsons
Sweet-savory ravioli filled with herbs, raisins, ricotta.
Hard 2 h
View recipe 
EarthyMountainBuckwheat
Blecs ai Funghi
Blecs ai Funghi
Buckwheat diamonds tossed with porcini, butter and smoked ricotta.
Medium 1 h
View recipe 
Sweet-savoryFestiveHeirloom
Gnocchi di Susine
Gnocchi di Susine
Potato gnocchi hiding sweet plums under cinnamon-toasted breadcrumbs.
Hard 1 h 30
View recipe Signature ingredients
- Smoked ricottaRicotta affumicata — sharp, complex.
- Mountain herbsMint, marjoram, lemon balm.
Pasta shapes born here
- CjarsonsHalf-moon ravioli, unique to Carnia.
Wine pairings
- FriulanoCrisp, mineral, almond.Pairs with: Cjarsons, prosciutto San Daniele.
Chef Rigatoni says
A note from the kitchen
"Brown butter, smoked ricotta, cinnamon. Trust the contradiction."