Polenta is the food found most often on the tables of Friuli, accompanied by tasty sauces, game, chicken, rabbit or salted cheeses. Soups in this region are based on beans, greens or pork ribs. Pork produced in this region comes from the pigs most often raised in the back yards of the mountain region. Emilia is the home of salamis. Romagnolo cooking, in contrast with Emilian, features aromatic herbs, and fish, seafood and chicken are often roasted on a spit.
Sauces are almost nonexistent.
Beef is simply cooked, usually grilled and served with a dash of virgin olive oil. Vegetables and greens are appreciated, including Cannellini beans, often cooked in a casserole. Minestrone is made with local vegetables. Fish soup, made with a mixture of all types of seafoods, is ladled over a thick slice of toasted bread. Dishes are very simple, without sophistication.