Frico

Frico is a traditional dish from the Friuli Venezia Giulia region of Italy. It is a type of cheese crisp that is typically made with Montasio cheese, but can also be made with other types of hard cheese.

History

The origins of Frico date back to the Middle Ages, when it was a way for people in the Friuli Venezia Giulia region to make use of leftover cheese. The dish has remained a staple of the region's cuisine and is often served as an appetizer or snack.

Preparation

To prepare Frico, cheese is grated and then heated in a non-stick pan until it melts and becomes crispy. The cheese can be cooked until it is just lightly golden and still pliable, or it can be cooked longer until it is very crispy and brittle. Some versions of Frico also include additions like potatoes or onions.

Variations

There are two main variations of Frico: Frico croccante (crispy Frico) and Frico morbido (soft Frico). Frico croccante is made with only cheese and is cooked until it is very crispy, while Frico morbido is made with cheese and other ingredients like potatoes and onions and is cooked until it is just lightly crispy.

Serving

Frico can be served in a variety of ways. It can be served on its own as a snack or appetizer, or it can be served as a side dish with meals. It is often served with a glass of white wine from the Friuli Venezia Giulia region.

See also

• Italian cuisine
• Cheese
• Friuli Venezia Giulia