Agnolotti or potato gnocchi from Friuli stuffed with anything from spinach to smoked ricotta or chocolate, sultanas and candied peel, flavoured with cinnamon. Sometimes they include fresh local cheeses and are usually served in broth as a starter or with melted butter.
A name in Friuli-Venezia Giulia for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A dish from Friuli-Venezia Giulia of borlotti beans (US: cranberry beans) stewed with pancetta, onions and vinegar.
