frico
Sign in to save'''''' is a Friulian dish consisting mainly of heated cheese and potato and optionally, other ingredients, es. It is the most typical culinary preparation of the historical region of Friuli and of Friulian cuisine. Originally was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices, and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed.
Key facts
- Food.name
- Frico
- Food.image
- Fricotenero.jpg
- Food.image_size
- 250px
- Food.alternate_name
- (in Friulian)
- Food.country
- Italy
- Food.region
- Friuli (historical region), Friuli-Venezia Giulia
- Food.type
- Garnish (thin version)
- Food.main_ingredient
- Cheese, potatoes
via Wikipedia infobox
Wikidata facts
- Image
- Fricotenero.jpg
Show 1 more fact
- Commons category
- Fricò
Sources (2)
via Wikidata · CC0
~2 min read
Article
6 sectionsContents
- Preparation
- Soft {{lang|it|frico}}
- Thin {{lang|it|frico}}
- Popular culture
- See also
- References
'''''' is a Friulian dish consisting mainly of heated cheese and potato and optionally, other ingredients, es. It is the most typical culinary preparation of the historical region of Friuli and of Friulian cuisine. Originally was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices, and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed.
The first recipes for date to around 1450 by Maestro Martino, cook of the camerlengo of the Aquileia patriarch.