Friuli-Venezia and Giulia were only combined in 1963, bordered by Austria and the Alps in the north, Slovenia and Trieste on the Adriatic in the east. It lies north east of Veneto. Most of the area is a flat plain along the strip of coast, with warm summers and mild winters. Culturally it is close to Central Europe and this is reflected in the cuisine. It is a white wine producing area and wines from this region are made predominantly from Pinot Bianco, Chardonnay, Pinot Grigio and Sauvignon grapes and are generally drunk young. Dishes from the area are given below.
High. Tender. Soft. So that meat may be either high or tender. Pastry would be short and very crumbly.
