Discover one of Friuli Venezia Giulia’s most iconic dishes through 4 interpretations of frico, each paired with a Tenuta Della Casa wine. A tasting journey of texture, intensity and balance, concluding with a seasonal sweet creation inspired by the territory.
- 4 frico interpretations
- 5 Tenuta Della Casa wines
- Traditional Friulian flavours
- DOC Collio and PIWI pairings
| Duration | 3 Hours |
|---|---|
| Important information | Wheelchair accessible. The experience can be held in English, French, Italian, Slovenian, Serbian and Croatian. |
Further information
Vino e Frico in Equilibrio is a tasting experience dedicated to one of the most iconic dishes of Friuli Venezia Giulia, reinterpreted through pairings with Tenuta Della Casa wines.
Four variations of frico meet different expressions of the Collio — from DOC wines to PIWI selections — in a dialogue built on texture, intensity and balance.
The experience explores the relationship between tradition and contemporary interpretation, highlighting local ingredients, seasonality and a winemaking philosophy deeply rooted in the territory.
The Tasting Journey
First Course
Classic frico
The most traditional version, where Montasio cheese and potatoes find their essential balance.
Paired with Preludio — DOC Collio Bianco
Second Course
Frico with aromatic herbs
A fresher, more herbaceous interpretation inspired by seasonal aromas.
Paired with Sinfonia — PIWI IGT Venezia Giulia Bianco
Third Course
Frico with porcini mushrooms
A rich and enveloping version, with woodland notes and greater aromatic depth.
Paired with Baby Renitens — PIWI Bianco d’Italia
Fourth Course
Frico with smoked speck or local sausage
A more structured and decisive interpretation, designed to accompany the expression of the red wine.
Paired with Ouverture — DOC Collio Rosso
Dessert
Seasonal sweet surprise
A sweet creation inspired by local ingredients and seasonal flavours.
Paired with Improvviso — Ribolla Gialla Spumantizzata Extra Dry
The frichi are selected from Cucina di Carnia — Villa Santina.
