Friuli-Venezia Giulia

Puff pastry filled with dried fruit, nuts, chocolate, citrus peel, spices like cinnamon, and rum

Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy". The apple strudel variant is called strudel di mele in Italian, strudel jabłkowy in Polish, jablečný štrúdl in Czech, strudel de mere in Romanian, jabolčni zavitek in Slovenian, štrudla od jabuka or savijača s jabukama in Croatian,almásrétes in Hungarian, strudel da mëiles in Ladin and Apfelstrudel in German.

Crescent shaped vanilla shortbread cookies

Small yellow cornmeal cookies with lemon zest, dried fruit, traditionally diamond-shaped

Sweet bread or cake made with dried fruit, nuts, candied lemon and orange peel, common during Christmas and Easter

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.

Star-shaped Christmas cake

Sweet version: spongecake with a layer of hazelnut butter cream, filled with chocolate and hazelnut buttercream, and topped with marzipan

Puff pastry filled with dried fruit, nuts, chocolate, citrus peel, spices like cinnamon, and rum

Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy". The apple strudel variant is called strudel di mele in Italian, strudel jabłkowy in Polish, jablečný štrúdl in Czech, strudel de mere in Romanian, jabolčni zavitek in Slovenian, štrudla od jabuka or savijača s jabukama in Croatian,almásrétes in Hungarian, strudel da mëiles in Ladin and Apfelstrudel in German.

Tiramisu[a] is an Italian dessert made of ladyfinger pastries dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and flavoured with cocoa powder. The recipe has been adapted into many varieties of cakes and other desserts. Its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. The name comes from the Italian tirami su (lit. 'pick me up' or 'cheer me up'). Tiramisu appears to have been invented in the late 1960s or early 1970s, but where and when exactly is unclear. Some believe the recipe was modeled after sbatudin, a simpler dessert made of egg yolks and sugar. Others argue it originated from another dish, dolce Torino.

Collio Goriziano is an Italian wine and winemaking region in northeast Italian region of Friuli-Venezia Giulia, located in the northernmost part of the Province of Gorizia, in the Italian part of the Gorizia Hills, which extend to neighboring Slovenia. It has been recognized with the official the status of DOC. Colli Goriziano predominantly produces white wines with Friulano, Ribolla Gialla, Malvasia Istriana, Chardonnay, Pinot bianco, Pinot grigio, and Sauvignon blanc being the leading varietals. Red wine is also produced under the Collio Rosso designation and is usually a blend of Merlot, Cabernet Franc, and Cabernet Sauvignon. The name "Collio" is taken from the Italian word colli which means hillsides and describes the terrain of the Collio Goriziano region. The Collio extends from the Judrio river in the west, where it borders the Colli Orientali del Friuli DOC, to the Slovenian border on the east. To the south, it is bordered by the Isonzo del Friuli DOC. Most of the region's vineyards are centered on the comune of Cormons. The soil of the region is composed of calcareous marl and flysch sandstone.

Il Tocai friulano è un vitigno a bacca bianca, largamente coltivato in Friuli-Venezia Giulia e in Slovenia nella Goriška Brda ZGP, Kras ZGP e Vipavska dolina ZGP. Fino al 2007 è stato denominato Tocai, nome con cui ancora è conosciuto in buona parte del Friuli-Venezia Giulia. Tralcio legnoso e di colore scuro con gemme piccole e schiacciate – foglia medio-grande, orbicolare, tri o pentalobata, seno peziolare chiuso e pagina inferiore glabra – grappolo medio, tronco-piramidale, alato e mediamente compatto – acino rotondeggiante con 1-2 vinaccioli di media grossezza e buccia pruinosa di colore verde-giallo. La maturazione è medio-precoce.

Friuli Isonzo o Isonzo del Friuli è una denominazione di origine controllata assegnata ad alcuni vini prodotti nel Friuli-Venezia Giulia. È stata istituita nel 1975 in concomitanza con Friuli Grave e Friuli Aquileia. Il territorio coinvolto comprende la provincia di Gorizia centrale e sud-occidentale. La gestione della DOC è affidata al Consorzio di Tutela Vini DOC Friuli Isonzo con sede a Cormons.

Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume . Grappa is a protected name in the European Union. Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must.

Ramandolo is a sweet white Italian wine from the village of the same name which is situated in the hills near Nimis in the Friuli-Venezia Giulia wine region of northeast Italy. It is made from a local variety of the Verduzzo grape. Since 2001, Ramandolo has been produced as a DOCG wine. Prior to this it was a subzone of the Colli Orientali del Friuli DOC. Verduzzo grapes destined for DOCG wine production are limited to a harvest yield no greater than 10 tonnes/ha with the grapes allowed to hang on the vine late in the season and may even receive extra drying after picking. This allows for a greater concentration of sugar which leaves a wine with noticeable residual sweetness even with the high minimum alcohol level of 14% required. Wine expert Peter Saunders describes well made examples of Ramandolo from favorable vintages as fragrant, full-bodied, slightly tannic and not too sweet. Karen MacNeil describes Ramandolo as having a copper sheen to its deep yellow color with herbal notes.

Ribolla Gialla is a white wine grape grown most prominently in the Friuli Venezia Giulia region of northeast Italy. The grape is also found in Slovenia, where it is known as Rebula. In Friuli Venezia Giulia, the grape thrives in the region around Corno di Rosazzo and Gorizia. In Slovenia, the grape is grown prominently in the Brda region. The grape is not related to the Friuli red wine grape Schioppettino, which is also known as Ribolla Nera. The obscure, lower quality Ribolla Verde grape is a mutated version that is not widely used. Theories that the grape originated in Greece as Robola, were disproved following DNA profiling in 2007 and 2008, which showed there was no genetic relationship between Robola and Ribolla Gialla. It is now thought to have originated in the Friuli Collio/Goriska Brda region. The first written documentation of the grape was in a 1289 notarial contract on vineyard land in the Friuli region. During the 14th century, the Italian poet Giovanni Boccaccio listed indulgence of Ribolla wines as one of the sins of gluttony in his diatribe on the subject. When the Duke of Austria, Leopold III, established reign over Trieste one of his stipulations was that the city supply him each year with 100 urns of the region's best Ribolla wine. By 1402, the reputation of the wine made from the grape was high enough for the city of Udine to feel compelled to enact a law which prohibited the adulteration of any wine made from Ribolla. In the 18th century, the Italian writer Antonio Musnig rated Ribolla wine as the finest white wine in the Friuli.[citation needed] The phylloxera epidemic of the 19th century took a hard toll on Ribolla plantings with many Friuli vineyards owners choosing to replant their land with imported French wine grapes like Merlot and Sauvignon blanc rather than the local grape varieties. By the 1990s less than 1% of all white Friuli wines created under a Denominazione di origine controllata (DOC) designation contained Ribolla. By the turn of the 21st century, international interest in the wines of the Friuli Venezia Giulia had led to an increase in plantings of the grape. Today it has a more prominent roles in the white DOC wines of Colli Orientali del Friuli and Collio Goriziano.

Schioppettino is a red Italian wine grape grown predominantly in the Friuli Venezia Giulia region of northeast Italy. The grape is believed to have originated between the comune of Prepotto and the Slovenian border, where records of the Schiopettino wine being used in marriage ceremonies date to 1282. The grape was nearly lost to extinction following the phylloxera epidemic of the late 19th century, when vineyard owners decided against replanting the variety in favor of French wine grapes like Cabernet franc, Cabernet Sauvignon, Pinot gris, Sauvignon blanc and Merlot. Some isolated plantings continued to exist until a 1978 European Union decree encouraged its planting in the province of Udine. Today the Vitis vinifera grape is a prominent planting in the Colli Orientali del Friuli Denominazione di origine controllata (DOC), where it produces very aromatic, medium bodied wines, with Rhône-like qualities of deep dark coloring, with violet, raspberry and pepper notes. In addition to thriving in the Prepotto area, the grape also seems to do well in the Buttrio-Manzano area. The grape's high acidity and low alcohol levels bodes well for a semi-sparkling style that is mostly consumed domestically and rarely exported. Today the grape is found mostly in the Friuli-Venezia Giulia region and Slovenia. It is used most notably in the wines from Prepotto, Colli Orientali del Friuli Rosso, Cialla Schioppettino and Isonzo Rosso.

Sgroppino is an alcoholic mixed drink originating in Venice, Italy, based on sorbetto al limone with Prosecco and/or vodka.

Tazzelenghe is a red Italian wine grape variety from the Friuli Venezia Giulia region of northeast Italy. The grape is predominantly found in the Colli Orientali del Friuli Denominazione di origine controllata . The grape's name means "Tongue stinging" or "Tongue cutting". Tazzelenghe is also known under the synonyms Tace Lenghe, Tacelenge, Tacelenghe, Tassalinghe, Taze Lenghe, Taze Lunghe, Tazzalenghe, Tazzalenghe Nera, Tazzalenghe Nera Friulana, Tazzalinghe, Tazzalingua, and Tazzelanghe Nera Friulana.

Verduzzo is a white Italian wine grape grown predominantly in the Friuli-Venezia Giulia region of northeast Italy. It is also found in significant plantings in the Piave Denominazione di origine controllata (DOC) of the Veneto region, though some of these plantings may be of the separate Verduzzo Trevigiano variety. Verduzzo Friulano is used in varietal and blended wines, many of which fall under DOC as well as vino da tavola designations, that range in style from dry to late harvest wines. According to wine expert Oz Clarke, most of the sweeter examples of Verduzzo can be found in the Friuli-Venezia Giulia with the grape being used for progressively drier styles of the wine the further west into the Veneto. The grape is widely associated with the Denominazione di origine controllata e Garantita (DOCG) wine of Ramandolo which gained DOCG status in 2001. It is also often seen in the DOC wines from the Colli Orientali del Friuli. Wine expert Karen MacNeil has stated that the Verduzzo-based Ramandolo is one of the "lightest-bodied, most exquisite dessert wines made anywhere". According to wine writers Joe Bastianich and David Lynch, Verduzzo has the potential to produce honeyed sweet wines with a citrus note similar to "an orange jelly candy" as well as somewhat tannic dry whites with "chalky" notes.

Bigoli in salsa is a Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish. While today usually anchovy is used, in earlier days it was often prepared with sardines. It is considered one of the signature dishes of Venice. In the past, "bigoli" were eaten on fasting days. The dish has Jewish origin and it was considered a comfort food for those who cannot afford the purchase of meat. The sardines used are usually from the Adriatic. The recipe also includes pine nuts and raisins.[citation needed]

Soup with corn kernels, borlotti beans, vegetables and potatoes

Turbot chowder with garlic, olive oil and vinegar

Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia, Kvarner, and Istria, as well as along the coast of Montenegro. Brodetto di pesce, or simply brodetto , is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, Marche, Abruzzo, and Molise). It consists of several types of fish stewed with spices, vegetables, and red or white wine, or even vinegar. The most important aspect of brodetto is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread, which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brodetto can significantly vary in style, composition, and flavour, depending upon the types of ingredients and cooking styles used. A similar dish from Corfu is known as bourdeto.

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts

Ćevapi or ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia and Western Romania. They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional), and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, lamb, pork, or a mixture.

Sweet and/or savory stuffed pasta, filled with fruit, ricotta, potatoes, spinach, chocolate, jam, nuts, herbs, cinnamon

Roast rabbit

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Cuttlefish, or cuttles, are marine molluscs of the suborder Sepiina. They belong to the class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. Cuttlefish have large, W-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. They generally range in size from 15 to 25 cm , with the largest species, the giant cuttlefish (Sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.

Eels are elongated fish, ranging in length from five centimetres to four metres (13 ft). Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed. Eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used by Charles Richet in his Nobel Prize-winning research, in which Richet discovered anaphylaxis by injecting it into dogs and observing the effect.

Bread gnocchi, serve plain, with parmigiano cheese, with tomato sauce

Baked spider crab with breadcrumbs, garlic, lemon and parsley

Beef and vegetable stew

Maneštra is a vegetable stew from Istria and made with spring corn, which is popular in the whole of the northern Adriatic seaboard. It is served as a first-course soup if the main ingredients are vegetables, but it can be served as a main course if it is made of "stronger ingredients" such as meat. In Greek cuisine, maneštra is the name used for a rice-like pasta (see orzo), often used in casseroles and soups, or for a tomato-based vegetable stew made with the pasta.

The jota or Istrian stew is a soup made with beans and sauerkraut or sour turnip, potatoes, bacon, and spare ribs, known in the northern Adriatic regions. Under the name jota, it is typical and especially popular in Trieste and its province (where it is considered to be the prime example of Triestine food), in the Istrian peninsula, in the province of Gorizia, in the whole Slovenian Littoral, in the Rijeka area, and in Friuli, especially in some of its peripheral areas (the highland region of Carnia, the Torre and Natisone river valleys, or Slavia Veneta). The stew, based on etymology, most likely originated in Friuli before spreading east and south. Jota seems to derive from a Celtic root and has parallels in the ancient Friulian language.

Chickpea soup with pasta, meat, vegetables

Muset (pork sausage) and fermented shredded turnips, common during Christmas

Polenta and spinach soup

Savory version: polenta served with skewered and grilled meats such as small birds, beef, pork, veal, sausage, pancetta

Layered polenta casserole with meat sauce, sliced polenta is layered with mushroom sauce, tomatoes, ground beef, veal, sausage, Parmigiano-Reggiano, then baked

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Sarde in saor are an Italian appetizer based on fried sardines, seasoned with sweet and sour onions, pine nuts, and raisins, typical of Venetian cuisine. They are often served as snacks in Venetian bacari. Saor means 'flavor' in the Venetian language.

Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms 'sardine' and 'pilchard' are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than 15 cm are sardines, and larger fish are pilchards.

Scallop [a] is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

A shrimp or shrimps (UK)) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria). Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and the eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. They are among the most intelligent of invertebrates, with groups of Humboldt squid having been observed hunting cooperatively. They are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales.

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb[citation needed]), which averages 2 m (6.6 ft) and is believed to live up to 50 years. Tuna, opah, and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.

The turbot is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. Turbot in the Black Sea were often included in this species, but are now generally regarded as separate - the Black Sea turbot or kalkan (S. maeoticus). True turbot are not found in the Northwest Atlantic; the "turbot" of that region, which was involved in the so-called "Turbot War" between Canada and Spain, is the Greenland halibut or Greenland turbot (Reinhardtius hippoglossoides). The word comes from the Old French tourbout, which may be a derivative of the Latin turbo ('spinning top'), a possible reference to its shape. Another possible origin of the Old French word is from Old Swedish törnbut, from törn 'thorn' + -but 'stump, butt, flatfish', which may also be a reference to its shape (compare native English halibut). Early reference to the turbot can be found in a satirical poem ("The Emperor's Fish") by Juvenal, a Roman poet of the late 1st and early 2nd centuries AD, suggesting this fish was a delicacy in the Roman empire.

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Whipped salted cod spread, serve on bread, polenta, crackers, crostini, vegetbles

Pickled white turnip, fermented with grape skins, from Friuli-Venezia Giulia, Italy

Pickled white turnip, fermented with grape skins, from Friuli-Venezia Giulia, Italy

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts

Coleslaw or cole slaw , also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

Montasio cheese and potato pie, other cheeses may also be used

Montasio is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto. It was awarded a protected designation of origin in 1986. It takes its name from the famous Montasio plateau, where cheese has been produced since 1200; the first production techniques were refined at the abbey of San Gallo di Moggio Udinese, while the first evidence of the name dates back to the decree of 22 August 1773, when the Council of the city of Udine imposed on traders the sale at a fixed price of some products, including this cheese, which, as depicted from that document, the price of 19 soldi a pound was imposed.

An assortment of fresh vegetables served with olive oil seasoned with salt and pepper, herbs

Pitina, peta or petuccia is an Italian salume originating in the Dolomite valleys of Tramonti di Sopra and Tramonti di Sotto, and the River Cellina, in the northeastern province of Pordenone, Friuli-Venezia Giulia. It is not a true sausage, but a meatball made of smoked meats. The recipe was probably based on the impromptu need to preserve game. The preparation method did not require specialized equipment making it available to all homes, even the most isolated mountain huts. Today the tradition is still alive and pitina is being produced commercially by several families in the province of Pordenone.

Polenta is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named žganci. Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.

Cured leg of pigs reared in Friuli-Venezia Giulia, Italy

Raw smoked ham using the legs of Duroc, Landrace and Large White pigs, from Sauris, Udine, Friuli-Venezia Giulia, Italy

Rice and peas, a Veneto spring dish that is correctly served with a spoon, rather than a fork. It is a soup so thick that it resembles risotto, is made with green peas using the stock from the fresh young pods, and flavored with pancetta.

Greek rice salad, rice with feta, olives, tomatoes, onions, garlic, several variations

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

Extra virgin olive oil from Belica, Bianchera, Frantoio, Carbona, Leccino, Leccio del Corno, Maurino and Pendolino olives grown in Trieste, Friuli-Venezia Giulia, Italy