Located in Italy's northeast corner, Friuli-Venezia-Giulia shares borders with Austria and Yugoslavia. Still largely undiscovered by tourists, this poor region features beautiful Adriatic beaches, stunning mountain views, and bucolic vineyards.

Ingredients from the Po Valley and the Alps form the backbone of the region's cuisine, but Austrian, Yugoslavian, and Oriental influences are easy to spot. Corn is the principal crop, followed by beans, and fruits and vegetables, including white turnips, asparagus, and the pleasantly bitter dwarf chicory. Dumplings (gnocchi) are one of the region's specialties and may be made of potatoes, squash, or stale bread. Pork is the meat of choice, but Friulians also catch all kinds of seafood off the Adriatic.

The region's recipes lean heavily on spices, sweet and sour sauces, and smoking techniques. Smoked prosciutto is found throughout the area, as is smoked ricotta and smoked trout--all of which are rare or nonexistent in other parts of Italy. A classic Friulian dish is Gnocchi di Zucca con Ricotta Affumicata, squash-flavored gnocchi served with melted butter and smoked ricotta cheese. A delicious table cheese common to this area is Montasio, named for the alpine valleys beneath Mount Montasio.

Most of the region's desserts, including baked orange custard and the ubiquitous strudel, reflect its foreign influence. Oddly enough, almost all decaffeinated coffee is roasted in Trieste. And Friuli is where world-renowned Illy Caffe is based.

Although the region accounts for only two percent of Italy's wine production, some of the county's best wine is found here. Friuli produces a refined Cabernet, a fruity Merlot, and the hearty Refosco, as well as dry and fruity whites Pinot Bianco, Pinot Grigio, Riesling Renano, Sauvignon, and Tocai.

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