Article by Levi Reiss
If you are looking for fine Italian wine and food, consider the Friuli-Venezia Giuli region of northern Italy. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour.
Friuli-Venezia Giuli is a mountainous area tucked away in the northeast corner Italy, bordering on Austria and Slovenia. Experts believe that Friuli-Venezia Giuli was first inhabited twenty thousand years ago. Like most regions of Italy, it has belonged to many nations over the years. Unlike most regions of Italy, it remains multicultural, an exceptional mixture of Italian, Austrian, and Slavic influences. To make this article easier to read, we will replace the region's full name by its first part, Friuli. The total population is less than 1.2 million.
While Friuli is home to a wide variety of agricultural products, most farmers don't get rich. The farms tend to be small and much of the land is unfertile, suitable only for grazing and grapes. Unfortunately the Adriatic sea is in poor condition and fishing is on the decline. However, a wide variety of seafood is available. Friuli's best-known food is San Daniele prosciutto, an uncooked ham aged in sea salt for over a year. Gourmets debate whether this ham or its cousin prosciutto di Parma from the Emilia-Romagna region in northwestern Italy is the best ham in the world.
Friuli's administrative center is Trieste, which only became part of Italy in 1954. This city was once the principle port of the Austro-Hungarian Empire. Like Vienna, Austria, Trieste is filled with caf
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