Friuli-Venezia Giulia is a region rich in art, history, and natural landscapes.


The easternmost region of northern Italy, Friuli-Venezia Giulia borders Slovenia on the east, Austria on the north, the Adriatic Sea on the south, and Veneto on the west. It comprises two geographical areas: Friuli, which makes up most of the region, and Venezia Giulia, a small sliver of land along the Adriatic coast between Friuli and the city of Trieste.


Friuli-Venezia Giulia is home to numerous unique territories and cities, from the west to the east:

  • Pordenone, the city known for its Mosaicist’s School and its stunning Middle Age and Renaissance castles in the surroundings;
  • Udine, former capital of the medieval Patria del Friuli, famous for its osterie and for its Friulan dialect, a mix of Italian, Slavic and German languages;
  • Gorizia, the former Italian iron curtain city, now reunited with its Slovene sister city, Nova Gorica with its medieval charm, surrounded by gentle Collio hills;
  • Trieste, the fascinating region’s capital with its breathtaking views on the sea and the Karst heights, and the melting of Italian, Mittel-European, and Balkan culture.


To know more about Friuli-Venezia Giulia and its tourist destinations, visit





Thanks to their strategic location between the Adriatic Sea and the beautiful Julian Alps, Friuli-Venezia Giulia’s territories and their biodiversity gave rise to some of the finest Italian food products.


The FVG Week brings to you the most iconic food & wine selection:


  • Prosciutto di San Daniele PDO: It is a dry cured ham that has been produced the same way for a thousand-year. It is a PDO product, which means that the breed and the feeding of the pig, are tightly controlled to assure quality and consistency, its production takes up to 12-13 months. The air from the mountains and the Adriatic Sea makes the San Daniele area the perfect place where to age prosciutto. To know more, visit:
  • Montasio cheese PDO: derives its name from the Montasio mountain range in the Friuli region. It was originally produced in the 13th century by Benedictine monks at their monastery in the Julian Alps. Although it was originally produced with sheep’s milk, it is now made with fresh cow’s milk, and the progressive transformation process is closely monitored. The Montasio consortium’s trademark is stamped on the upper crust, assuring that quality methods and traditions have been met. To know more, visit:
  • Friulan DOC & IGT wines: Friuli Venezia Giulia is an area with an innate vocation for viticulture. The area planted with vines is about 20,000 hectares, 60% cultivated with white varieties, and more than 75% in DOC areas. There are about 1,500 active wineries, with an average vineyard area of about 2 hectares, whereas wineries with less than 10 hectares make up 80% of the total. Friuli DOC denominations include DOC Collio, DOC Friuli Aquileia, DOC Friuli Colli Orientali e Ramandolo, DOC Friuli Grave, DOC Friuli Latisana, and DOC Friuli-Venezia Giulia. To know more, visit:
  • Tergeste Extra Virgin Olive Oil: Friuli-Venezia Giulia’s EVO oils are among the most highly valued in Italy, and a large percentage of Friuli’s extra virgin olive oil originates from olives grown on the southern slopes of the hills. Such soils benefit from the constant influence of the breeze and the presence of the sea to mitigate temperatures. Friuli-Venezia Giulia’s extra virgin olive oil production boasts some excellent oils with protected designations of origin, such as Tergeste Extra Virgin Olive Oil PDO. To know more, visit:



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