Frico

Frico is a traditional dish from the Friuli Venezia Giulia region of northeastern Italy. It most commonly refers to a crisp wafer made from grated, aged cow’s cheese—traditionally Montasio—that is fried in a skillet until melted, then browned and set into a thin, lacy sheet. The wafer can be broken into shards and served warm as an antipasto or snack.

A second, widely known variant is frico con patate (frico with potatoes). In this preparation, thinly sliced potatoes are layered with grated Montasio cheese and then fried or baked until the potatoes are tender and a cheese crust forms. Some versions include onions or herbs.

Other cheeses may be used when Montasio is not available, but Montasio remains the classic choice in Friuli. The dish reflects the region’s peasant cuisine, using simple ingredients to create a savory, substantial bite.

Frico is commonly served warm, sometimes alongside polenta or soups, and can also accompany cured meats or crusty bread. It is recognized as a regional specialty of Friuli and appears in local kitchens and festivals throughout the year.