Desserts are mostly inspired by Central European traditions: apple strudels, ricotta, pine nuts, raisins, fragrant fruit tarts and the famous Gubana. Friulian wines, white and red, are highly sought after, and the tradition of spirits is quite important, especially with the production of grappa.
Regional Recipes of Friuli-Venezia Giulia
Barbecued food is widespread, and influenced by the Balkan culinary culture, such as cevapcici and pljeskavice, dishes often served with lepinja (very soft bread) and ajvar (a sauce made of peppers, chillies, eggplants and garlic); and also ražnjici, meat skewers (pork, sheep or lamb), grilled onions and peppers.
The traditional cuisine of Trieste is rich not only in recipes and seafood dishes, similarly to the Istro-Dalmatian tradition, thanks to the fishy waters of the Adriatic, with typical dishes such as scampi alla busara; but also of meat, coming from the karst hinterland and from the Danubian basin, with recipes that are linked to Central European culinary traditions.