The culinary tradition of this province joins dishes from both sea and land. The polenta has a leading role, with its cornmeal cooked in different ways: in omelettes, baked, in addition to soups and in many other ways. Excellent products are the San Daniele ham. Among the dishes of fish, is outstanding the fish soup, typical of Marano. While in the north prevail meat and potato soup and beans. The “cjalzons” are ravioli stuffed with cheese, eggs and vegetables. And yet, do try the wild boar with polenta, venison stew, noodles with hare sauce. For dessert we find the sweet typical of the region, the “gubana” a millefeuille with walnuts, liqueur and spices. Excellent and famous wines such as Merlot, Cabernet, Pinot Grigio, Chardonnay and the rare Picolit.