Friuli-Venezia Giulia lies on the northeastern edge of Italy bordered by Austria to the north, Slovenia to the east, the Adriatic Sea to the south, and the Veneto to the west. Throughout history, the region?s neighbors took a stab at staking their claim to the territory. Consequently, the Austrians, Slavs, Venetians, and even the Romans left their indelible mark on Friuli?s culture, cuisine, and customs.  With its origins in the Balkans, ajvar is a flavorful sauce made with charred red peppers, roasted eggplant, garlic, vinegar, and oil. The ingredients are blended to create a sauce used with sausages, cold meats, or salami in Friuli. Map of the Balkans
Both sweet and savory versions of strucolo, Friuli?s take on Austrian strudel, are enjoyed in the region. In either case, strucolo features a roll of dough stuffed with some variation of filling. Savory strucolo is served as a primo piatto, or first course, and contains just about anything. Typical fillings include ricotta, spinach, peas, or minced veal, or beef. If not baked, strucolo are rolled, tied on the ends with thread, and boiled. They may be served seasoned with melted butter and breadcrumbs or cheese. In contrast, strucolo di pomi is a popular sweet version similar to apple strudel.
 Popular in Trieste, jota is a winter staple in Friulian cuisine, as this comforting stew of beans, potatoes, and tangy sauerkraut is ideal for warming up when temperatures drop. The beans and sauerkraut, known local...