A variety of wine grape grown in Friuli-Venezia Giulia and used in making sweet, golden white dessert wines which used to be very highly regarded, compared with Chateau d'Yqem and Tokay.

Any of a number of pastries from Friuli-Venezia Giulia, Trentino-Alto Adige, and the Veneto, but usually including dried figs pressed into a cake with fennel seeds. May be more of a fig bread made with cornmeal and grappa for the feast of the Epiphany.

A dish from Friuli-Venezia Giulia of dumplings made with raisins and sweetened breadcrumbs cooked in a pork broth.

A name in Friuli-Venezia Giulia for dogfish, also known as the rough hound (US: small cat). Slightly better eating than the nurse-hound.

Rice and beans. A thick, warming soup with rice and beans, often with sausage and potatoes.

A name in Friuli for risotto, a classic dish of northern Italy, where the risotto rice is grown, mainly in the great valley of the Po. Liquid is added slowly to the rice and other chosen ingredients and the mixture is stirred without ceasing during the cooking process - around quarter of an hour. This encourages the rice to release its starch, making a dish of a particular rolling consistency. The freshness of the rice and the other ingredients and the quality of the stock can combine to make a sublime dish.

A risotto from Friuli made with frogs.