Here in Friuli [free’OO-lee], the north easternmost region of Italy, you will enjoy sweet slices of Prosciutto di San Daniele–excellent cured pork thigh, slightly pinker than its cousin from Parma–accompanied by a the region’s renown Pinot Grigio or you might savor some of world’s best Rombo–the large, oval white fish of the Mediterranean–prepared by Friuli’s famous chefs and then served together with a Sauvignon Bianco. You might also enjoy another traditional dish like Germano Reale, mallard cooked over a pit, and accompanied by a Cabernet Franc or Merlot, just a few of the superb varietals that have flourished here since the time of Austrian domination in the nineteenth century.
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