In the North-East extremity of Italy, on the axel between Western and Eastern Europe, lies the area of Friuli Venezia Giulia, known for its diverse landscapes, rich culture and mouth-watering cuisine, with gastronomic specialities boasting quality certification provided by the Slow Food presidia. Hungry to find out more?
Friuli Venezia Giulia is the definitive ‘land of contrasts’ in all senses. To the North of the region you find yourself among the Dolomites, one of the most beautiful mountain ranges in the world, snow-covered in the Winter and spotted with crystal clear alpine lakes and hiking trails during the Summer.
As you move South towards nearby Venice, the landscape changes to open plains, before giving way to sandy shores and the lazy lagoons of the Mediterranean.
Coupled with it’s role as a transport and culture link between Italy and Central-Eastern Europe, the differences between the various areas of Friuli Venezia Giulia has given rise to gastronomical excellence.
Slow Food – (yes, you can drool)
For centuries much of the economy of the region has been focused on agriculture and the development of a distinct and delicious native cuisine.
Even today the wines, cured meats, cheeses and seasonings that come from Friuli Venezia Giulia are considered some of the best on the planet and are exported worldwide.
Because of the intense culinary artisanship in the area, it is a vital player in the Slow Food Movement.
Started in 1986 by Italian Carlo Petrini, the movement came into being to directly oppose the rise of fast food chains such as MacDonald’s, that were starting to appear in Italy at the time. At it’s core Slow Food is about protecting and nurturing the unique foods and processes in a region, and encouraging those involved to champion traditional methods.
Although it is now a worldwide phenomenon, Slow Food is still most prevalent in Italy due to the individually provincial nature of it’s cuisine and the subsequent need to preserve so much across the country.
In certain ways, Slow Food is similar to Fair Trade, except that the emphasis lies not on allowing small-scale farmers to remain competitive, but on encouraging them to remain traditional.
Just a few of the diverse gastronomical specialities include latteria, a local cheese produced by traditional ‘rotational dairies’ were farmers from an area pool all their milk together and create a cheese that is always unique to each collective. Also unmissable ispan di sorc, a spiced sweet bread that evolved from an amalgamation of Italian cuisine and the foods of the travellers from the East.
Vice’s travel show One For The Road
Not that you would ever want to stop eating once you arrived, but there is also a lot more to Friuli Venezia Giulia than the food. And it’s not always as it seems! We were enthralled by the latest episode of VICE’s Travel show One For The Road which features the Friuli Venezia Giulia region – and its biker gangs! Unusual, but well worth the watch.
The region is also home to many historical towns and castles, including Aquileia, one of the most important towns in the ancient Roman Empire.
If history isn’t your thing, or if you’re too full to walk, then the region also boasts some of the best beaches on the continent. Not bad.
The post Friuli Venezia Giulia and the Slow Food movement appeared first on Lost At E Minor: For creative people.
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