Salam cun l'asceit is a dish from Friuli-Venezia Giulia of salame sliced and cooked with onions until golden and then vinegar poured over and bubbled until it reduces to nothing.
A soup from Fruili, particularly the area around Trieste, made with white beans, potatoes and sauerkraut or turnip, flavoured with sage. It often also contains cornmeal polenta.
