Montasio cheese · Potato and onion
Frico
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The 15th-century cook Maestro Martino described it under the name 'caso in patellecte'. It began as a way to use up the cheese scraps (strissulis) left from shaping cheese wheels.
Cheese such as Montasio fried until golden, either on its own as a thin crisp wafer or thick and soft with potatoes and onion, served in wedges at almost every Friulian sagra.
Why it's made this way: It is the emblematic dish of Friuli, a listed traditional product, and celebrated by frico festivals in Carpacco di Dignano and Flaibano.
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Part of World of Street Food — 3422 dishes from 118 countries.
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