 |
|
|
 |
Friuli Venezia Giulia region is a region
of north-eastern lta1y, bordering on Slovenia, Austria and Veneto, and washed by
the Adriatic Sea.
The land is prevalently hilly and mountainous.
The history of Friuli is tied to the city of Aquileia. Founded in the year 181
B.C. as a colony of Latin law in a territory influenced by a myriad of different
cultures and having only just been occupied by the Transalpine Galls, the city
developed firstly as a military base for the campaigns against the Istrians and
various other peoples, among which the Carni, and later as a result of Roman
expansion towards the Danube. The city's quadrilateral layout derives from this
initial military role, divided by a cardinal point, the present day Via Giulia
Augusta, and by a main axis road.
Once the region was pacified and Romanized, the city, which became a
municipality in 89 ac, expanded in successive phases, as attested by its
different city walls. Aquileia was nominated a political-administrative center
(capital of the tenth Region of Augustea, Venetia et Histria) and became a
prosperous trading emporium, privileged by its port system and by its radial
pattern of important roads which connected it both to the north, beyond the Alps
and up to the Baltic (the Via dell'Ambra), and in a latitudinal direction, to
the Gauls and to the East. During the first century A.D.. the city's population
exceeded 2oo,ooo inhabitants, second in Italy only to Rome, Mediolanum and
Capua.
Friuli Venezia Giulia you can live and partake in mountain life in a natural and
direct manner, one that is fulfilling in every respect: from sports to contact
with its people, indissolubly tied to their traditions and extraordinarily
hospitable.
Those wishing to approach winter sports activities by degrees can do so under
the aegis of expert instructors. And there are countless opportunities for
nature lovers seeking the silence of snow muffled scenery on cross-country ski
trails and along riveting Aipine ski itineraries.
The region is also home to some of the vastest forests conserved in Europe,
counting numerous parks and nature reserves, populated by chamois, ibex and
predatory birds. Alpine pastures, protected areas, small lakes at high
altitudes, rocky cliffs and wild forests are only some of the faces presented by
the natural surroundings in the mountains of Friuli. Sports and open-air
enthusiasts can partake in unforgettable experiences, mountain climbing, hiking,
sky-diving, gliding and delta-planing as well as golf and fishing, canoeing and
windsurfing on the region's streams and crystalline lakes.
Not to mention mountain-biking or excursion trails for trekkers, both on foot
and horseback- The mountains of Friuli offer spectacular views of typical towns
perched on the slopes surrounded by verdant pastures and nestled around
austerely graceful small churches enlivened by the vivacious atmosphere of
countless traditional and folkloristic feasts.
The region's eno-gastronomic traditions take root in three great cultures:
Slavic, Mitteleuropean and Venetian. Meats, dairy products, sausages and legumes
are the basis of Friuli's savory cuisine, relying on simple recipes and genuine
products, which restaurants throughout the provinces of Udine and Pordenone have
valorized so well. The regional gastronomy of Carnia provides its own special
appeal, savory and rigorously seasonal, drawing on creativity to make the most
of the mountain's humble and genuine ingredients, particularly its herbs and
grazing products.
There can be no mention of food products from Friuli Venezia Giulia without a
reference to prosciutto San Daniele, renowned and exported the world over, or
the cheese of Montasio, whose authenticity is guaranteed by a brand of origin
and quality, and the typical frico [a potato, onion and cheese fricassée] .
First among the sausage meat products, which are still hand crafted by many
sausage makers, are the salami, soppresse, salsicce and musèt (pork trotter
often accompanied by brovada), while sweets include gubana and strucoli from the
Valleys of Natisone.
As for the region's wine-making, variety and quality are the key elements, with
as many as eight areas bearing the DOC mark of ["denominazione di origine
controllata"], providing a panoply of excellent wines, among which are the
precious and rare Picolit and Ramandolo. Robust reds and fragrant whites lend
themselves well to the savoury refined dishes of the local and international
gastronomy. Also renowned are a variety of wine distillates, headed by grappa
(including several fine single-vine products), from the more traditional to
those flavored with herbs, and various wild berries.
|
|
 |
