1° Day: UDINE
Udine is a small town with squares with Venetian charm and antiques
buildings: from Piazza Libertà, which is defined “the most beautiful Venetian
square on the mainland”, to Piazza Matteotti (or Piazza delle Erbe), which is surrounded
by colonnades, it looks like salon on open air. The Old Town is the place of
Tiepolo’s masterpieces (Archiepiscopal Palace) and of typical taverns. You can
also admire Udine from the hill on which is erected the Old Castle: your view
will stretch on the town’s red roofs and then your look will fly on the crown
of hills and mountains that protects, in North, the capital of Friuli.
Aperitif in the typical Udine’s taverns with a glass of good Friuli wine .
Curiosity: until few years ago the Friuli wine was called “
Tocai”. The “agreements” between Italy and the European Union have forbidden
the name “ Tocai”, since it was too similar with the Hungarian designation of
origin of the vine Tocaji. “ If the
Tocai wine is worth as a wine will continue to be worth it also as Friuli wine,
you should deal with it, and move on”.
Bruno Pizul (who is a journalist, former football player, TV sport commentator
for RAI for the Italian National football team from 1986 till 2002… and Friulian).
Typical Friuli dinner and overnight.
2° Day: Trieste, Castello di
Miramare and Collio
Trieste is a city on the border with the Slavic
countries, on the foot of the Karsts Region, facing its beautiful Gulf. The
visit begins with Piazza Unità d’Italia, the largest square in Europe, open to
the sea and framed by the Baroque Palazzo Pitteri and the City Hall. Here
stands out an allegorical fountain originated from 1750 dominated by statues.
On the top of one hill elevates S. Giusto, built in XIV century by the union of
former Romanesque churches. Typical
lunch in the city center of Trieste.
The Gastronomy of Trieste: affected
by Austrian, Hungarian, Jewish, Slavic and Oriental influences, especially for
the use of spices and aromas. Among the appetizers: a knife cutting board of
ham cooked in crust (Parsuto in crost), smoked and cooked wrapped in bread
dough. Among the main courses: la Jota, stew made of beans and sauerkraut; the
goulash, a stew made of garlic, meat and peppers. Among the deserts: la putizza, a pastry nut
roll, the potato Kipfel, le favette, biscuits made of peeled white almonds. In the afternoon we continue with the enchanting
Miramare Castel, overlooking the sea, built in 1860 by the Duke of Austria and
his wife, offering the evidence of a luxurious noble residence preserved with
its original interior furnishings.
3° Day: San Daniele del Friuli
Departure for San Daniele del Friuli for a visit of a
Prosciutto manufacturer, where will be demonstrated the various stages of
producing of the prosciutto Daniele with a tasting at the end. Lunch based on typical Friulian products:
from Frico to Polenta ai Cjarsons, to Salami with vinegar, to Muset and
Brovade. Bon appétit!
Curiosity: The tiramisu is
already a dish of national or even international fame, but although many do not
know it, it has origins from Friuli.
