Friuli-Venezia Giulia

Friuli-Venezia Giulia is a region of Italy. It includes the provinces of Gorizia, Pordenone, Trieste, and Udine.


Other destinations


The predominant language is Italian, but there are noteworthy Friulian and Slovenian and small German minorities in the region.

Get in

By plane

The regional and international Ronchi dei Legionari Friuli Venezia Giulia Airport is 20 km away from Gorizia, 33 from Trieste, 40 from Udine and 80 from Pordenone. The international Marco Polo Airport of Venice. Also low cost direct flights. The Treviso Airport for low cost direct flights.

By train

Direct trains to Trieste. Venezia-Mestre towards Treviso, Pordenone, Udine, Gorizia. Udine-Tarvisio. Udine-Trieste.Udine-Cividale del Friuli.Sacile-Gemona del Friuli.

By car



Climbing, walking, mountaineering, paragliding, hang-gliding, canyoning, rafting, horse riding, golf, mountain biking and cycling, spelunking, swimming, sailing, surf, wind-surf, kitesurf. On the snow: downhill, off-track and cross-country skiing, freeride, snowboard, snow parks, ice-climbing, outings with snow-shoes and sleddogs.


The "Road of Wine and Cherries", the "Road of Ham and Castles", the "Road of Montasio Cheese".


San Daniele ham wrapped around Grissini

The regional cuisine was born from the union of three great culinary traditions, the Austrian, the Venetian and the Slav, plus a sturdy and tasty popular Friulan cuisine.

Iota or Jota, porcina or porzina, game, goose products, klotznudl, knodel, bobici, kaiserfleisch, sbarbôt , bisna or bizna, cevapcici, San Daniele and Carnia smoked trout, mlinzi, gnocchi, pistum, baccalà, frico, patate in tecia, paparôt, white and green asparaguses, cjalzons, boreto or brodo or brodetto, different soups, granzevola alla triestina, marinated sardines, muset, brovada, riso e fasoi, risotti, sauc, crafus, linguâl, pestât, pestadice, salame friulano , pancetta friulana, peta or petuccia or pitina, goulash or gulash, palatschinken, cren, radicchio canarino, rosa di Gorizia, rusclin, polenta friulana, filon, dobos, cotto di Trieste and di Gorizia,toc in braide, cueste, lujagne, savors, lidric cul poc, pindulis, sassaka friulana, sculta fumât, strudel, kipfel, krapfen, struki or strucchi, crostui, esse biscuits, cuguluf, colaz, gubana friulana, pinza, putizza, presnitz, sacher, pevarins, pickles, honeys, marmelades, olive oil tergeste.


Go next

In Italy, the Veneto and the Trentino-Alto Adige regions. Austria and Slovenia.

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