Friulian cooking sits between Italian, Austrian, and Slovenian traditions. Expect frico (a crisp pancake of fried Montasio cheese), cjarsons (sweet-savoury herb ravioli from the mountains), gulash, brovada (turnip pickled in grape skins), and prosciutto from San Daniele up the road. Wash it down with Friulano (the local white, formerly known as Tocai), Refosco, or the unusual orange wines from Oslavia. Restaurant prices are noticeably gentler than in Venice or Milan.