Frico – Friulian Food made of cheese

Frico – DorothyP61N1 CC BY-SA 3.0


  • cheese of different ages,
  • potatoes,
  • onion


Frico (whose original name in the Friulian language is fricò), a dish made of cheese of different ages, potatoes, and onion, is considered the most typical Friuli culinary preparation of Carnia Friulian cuisine. Recognized among the traditional food products of Friuli and Venezia Giulia, it is also widespread in nearby Slovenia and in Carinthia, where it is called frika.

It is cheese cooked in a pan with butter or lard. It comes in two versions: crumbly or soft.
Both can be an appetizer as well as the main course. Although today frico is considered a festive dish, traditionally, its preparation aimed to recover the cheese scraps (strissulis), thin strips with a mozzarella-like aspect, and the spare part after shaping the cheese forms.

Frico friable or crispy is very thin and is made of only cheese (usually montasio) fried in hot oil. Easy to shape, it is excellent for mushroom bowls or montasio fondue. It can also be a snack.
Frico: Soft frico or potato frico, prepared with cheese of different ages, potatoes, butter or oil, and salt, looks like a giant omelet. Both types are usually served with polenta.

How to make Frico – Friulian Food made of cheese

Take some seasoned cheese (montasio, latteria, or malga) from 6 to 12 months and grate it or cut it into pieces. Heat a lightly greased iron pan (or a non-stick pan) and spread in a thin, even layer a handful of cheese, onions, and potatoes (depending on the size of the pan and the amount of cheese, the layer will be almost circular with a diameter of 10 to 15 centimeters). Use a spatula to squeeze out the excess fat and when golden brown, carefully remove it from the pan (so as not to break it) and brown it on the other side. Remove from the pan and allow to cool on paper towels.

The result is a crumbly and delicious cheese cookie. Traditionally cooked on a wood-burning stove, however, excellent results are obtained on gas or electric stoves.

Regional Recipe from Friuli

Enrico Massetti was born in Milan, Italy.
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