Gemona and its surroundings | Food

Gemonese is the Friuli area with the highest concentration of traditional local products certified by Slow Food. In fact, there are many products included in the Ark of Taste list: the white Cinquantino corn from Gemona, the red Cinquantino corn from Buia, the Cjanorie wine, the Bianchera olive, the Rossite chestnut, the Crafùt, the pan di sorc and the turnaria cheese – the latter two real are also Presidia.

These excellences are accompanied by the tradition of butchery practiced with skill so as to boast a prominent historical record in the cured meat industry of the Kingdom of Hungary. In fact, the Salamârs marked the history of migration between Gemonese and the cities of Vienna, Budapest and Debrecen. These traditional cured meats are still produced today alongside new typical products created by young entrepreneurs who look to the future: chili peppers with a very large variety collection, saffron which timidly turns purple the autumn fields and recently truffle and the interest in researching it.

The most famous traditional dish is frico: a pie of potatoes and melted cheese or made only with cheese fried in a pan, whose taste and consistency can vary according to the aging of cheese used. Contrary to Carnia or Carinthia, stuffed pasta was not present in Gemonese homes but traditionally gnocchi were prepared for Sunday lunch, seasoned with herbs, mushrooms, meat, cheese or simply with melted butter.

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