C ooking in Friuli reflects the earth and its products. The mountain area limits what can be grown, and it depends on weather and seasons. The forest, however, is generous with herbs and mushrooms, fruit and game. The first place for typical foods from the area goes to prosciutto di San Daniele - cured raw ham from San Daniele . Other pork products are also made at home from the pigs in the back yard fed on family scraps.
Sweets are substantial, stuffed with fruit, nuts, almonds, spices, honey, raisins and dried fruit.
During the cold winter months families gather around a roaring fire, eating boiled or roasted chestnuts along with strong wine. Guests are treated royally, the best bottle of wine opened in their honor, and the tradition of hospitality of the grandfathers is alive today. Cooking in Trieste and Grado reflects the Venetian style of cooking seafood, with strong Austrian and Slavic influences. Gulash is a favorite dish, a well-known stew with a strong flavour made slightly sweet by the abundant use of onions. This usually consists of something salty with a base of beans and onion, tuna, sardines, and other goodies.