(Fricò, Frico Friulano)
Frico is a traditional dish from the Italian region of Friuli-Venezia Giulia, made with a local delicacy known as Montasio cheese. There are two versions: the frico friabile, a crunchy snack made with cheese fried in olive oil until crunchy, and the more famous frico morbido, the soft one, combining the cheese with potatoes and onions in a succulent, rich pancake, baked or fried until it turns golden and crispy on both sides.
Full of flavor, frico is a delicious example of cucina povera. It was invented in the 15th century as a clever way to use strissulis, the leftovers from cheese production. Like with many other popular traditional recipes, many varieties exist, so it can be additionally enriched with pancetta, mushrooms, or tomatoes.
The flavor of this dish also changes significantly depending on the aging time of cheese used in its preparation: frico made with fresco and mezzano is not as intense as the one prepared with stagionato or stravecchio.
The dish is best served hot, while the cheese is still melted, stringy, and gooey. It can be served as a garnish for soups and stews, or enjoyed sliced, paired with polenta and a glass of hearty red wine.
Pairing tips
Friulano
Friulano is an Italian name for Sauvignonasse variety that originated in southwest France, where it was never widely cultivated. The grape is rarely seen ... Read more
Schioppettino
Schioppettino is a red Italian grape that is almost synonymous with the Friuli-Venezia Giulia region in northeast Italy. Also known as Ribolla Nera, it is an ... Read more
Serve with
Polenta
Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense ... Read more
Recipe variations
Frico
READY IN 40minThis is the traditional recipe for frico, made with a combination of olive oil, seasonings, and grated potatoes, onions, and cheese.
Frico with Pancetta, Speck, or Guanciale
READY IN 40minThis version of frico is enriched with either pancetta, speck, or guanciale, which is diced into small pieces and mixed with potatoes, onions, and cheese.
Frico Croccante
READY IN 40minThis is the fried frico croccante version made only with Montasio cheese resulting in a crunchy cheese crepe, which is completely different than its more famous cousin with the same name.
Frico Authentic recipe
This is the traditional recipe for frico, made with a combination of olive oil, seasonings, and grated potatoes, onions, and cheese.
WHERE TO EAT The best Frico in the world (according to food experts)
"From the kitchen, generous portions with flavours of local tradition, among which the crispy frico with potatoes and speck."
"If you’re interested in traditional Friulian cuisine, then this restaurant comes highly recommended. In addition to the good food, which includes local specialities such as frico (cheese and potatoes), you’ll also enjoy the ambience here, both in the warm dining room full of character and on the outdoor terrace."
"It is impossible not to try the puffy frico made with potatoes: crispy on the outside and very soft on the inside."
"This is a great place to try frico (fried cheese). It's served both ways: morbido, a cheese-and-potato omelette, and croccante, its snackier crispy-fried form."
"I was enamored with the gooey cheesiness of the frico."
