The most emblematic dish of Friulian cuisine , originating from the mountainous region of Carnia but loved throughout the region and beyond .

Recognized as one of the PAT Traditional Agri-Food Products of Friuli , frico is an excellent example of how a dish born out of necessity can transform into a celebrated dish. Traditionally, frico was prepared to use leftover cheese scraps, avoiding waste. From here it was transformed into a recipe that involves the use of onion and potatoes , but also many other ingredients to flavor it such as sausage, wild herbs or mushrooms.

The first recording of this recipe dates back to the fifteenth century, when it was noted in the work "De Arte Coquinaria" by the cook of the Patriarch of Aquileia. Today, there is no "official" recipe for frico; no Friulian would ever dare to tell how it is done, because every family has its own jealously preserved recipe.