First Courses: Cjarsons, King of the Carnic Table
When people talk about Carnic cuisine, their thoughts immediately turn to Cjarsons. They are much more than a simple first course: they are the symbol of the culture and history of this land. Then there are the blecs cui sclopits and the filled gnocchi.
Main Courses and Specialities: From Frico to Polenta
The Carnic culinary tradition is also rich in hearty one-dish meals, created to feed those who worked in the mountains.
The picture is completed by mushrooms, celebrated in autumn with events such as “Forni, funghi e…gastronomia”, and by dishes made with wild herbs or chive omelettes, which reach their finest expression during the spring Herb Festival.
Typical Products and Liqueurs
A Carnic meal would not be complete without a taste of its dairy products and its spirits, often made with herbs and forest fruits.
- Cheeses: As well as the Montasio used for Frico, smoked ricotta (“scuete fumade”) is essential and a must on Cjarsons.
- Grappas and Liqueurs: The herbal tradition also lives on in the glass. Try caraway grappa, mountain pine grappa and blueberry grappa, not to mention the excellent plum grappa (suisine) and Slivovitz. The refreshing syrups are excellent too, such as elderflower syrup.
