Pordenone sits at a culinary crossroads — between the Venetian tradition of cicchetti and ombra, and the Central European influences that give Friuli its distinctive character. San Daniele prosciutto, frico (a crisp cheese cake), and brovada (turnip pickled in marc) are local staples. The corso and the streets around it have a good range of places to eat, from informal osterie to proper restaurants.