I Love Regional Italian Food And Wine Pairings – Friuli-Venezia Giulia Dishes And Red Wine

The Friuli-Venezia Giulia region is a mountainous area that is tucked away in the northeastern corner of Italy, bordering on Austria and Slovenia. Unlike most other Italian regions, Friuli (as abbreviated for the rest of this article) retains its multicultural aspects. Friuli is an exceptional mixture of Italian, Austrian, and Slavic influences that affect most aspects of life, especially food. In a sense World War II finally terminated when the region’s capital the port of Trieste was ceded to Italy in 1954.

You might wish to start your tour of Friuli specialities with a traditional Trieste dish, Sanguinaccio alla Boema (Bohemian blood pudding) which is first boiled and then fried. Just so you know, here the word Bohemian refers to a part of the Czech Republic, and not to beatniks. The suggested wine pairing is a Dolchetto from Piedmont. Must I say that I’m referring to a region of Italy and not to any American state?

Another fine first dish is Lumache alla Friuliana (Snails Friuli style) prepared with garlic, parsley, and red wine. Suggested wine pairings include Brunello di Montalcino DOCG from Tuscany and Nebbiolo d’Alba DOC from Piedmont. Would you want to use such a fine wine as a Brunello for cooking? That’s up to you, but on the other hand don’t even think about cooking with a wine that you wouldn’t drink.

Muset e Bruada (Sausage and Turnips) is made with some boiled pork rind sausage and pickled turnips. Saute them with onion, garlic, and salt pork. Enjoy this dish with a Valpolicella DOC from the neighboring region of Veneto.

Sausage eaters will love Cevapcici, a Balkan specialty, which is made with minced lamb and beef and subtly spiced. These skinless kebabs are usually grilled. You might like to try them with a Primitivo di Manduria DOC from Apulia.

Gulash Triestino (Goulash Trieste style) includes lean beef, pork fat, onion, tomato sauce, and several herbs and spices. Let’s not forget the paprika. Recommended wines include Barbera DOC from Piedmont and Italian Cabernet Sauvignon.

I left the best for last; Lepre in Salsa (Hare in Sauce). It includes many ingredients including red and white wine, and you have to marinate the hare for twelve hours. Enjoy this masterpiece (if done right) with a Chianti Classico DOCG or a Vino Nobile di Montelpulchiano DOCG, both coming from Tuscany. Make sure that you select a fine wine to accompany this fine, fine meal.

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