La Friulian cuisinehis excellent Friulian white wine - with the famous yellow ribolla - and its wonderful border vineyards are a fascinating refuge for a sommelierespecially if you are a fan of fresh, fragrant white wines that also have structure and are suitable for ageing in the bottle. It is not surprising, therefore, that the newspaper Borghi d'Europa chose a Friulian restaurant Milanin particular theHosteria Sauris & Borc da Briaas tasty theatre for present the International Project 'Europe of Science and Culture'.sponsored by the Adriatic Ionian Initiative. This will have, among its protagonists, the Friuli-Venezia Giulia as a privileged 'representative' area of Italian food and wine excellence. It should also not be forgotten that the elegant and Habsburg Gorizia (Italy) and the decadent Soviet Nova Gorica (Slovenia)as the only entity capable of overcoming the difficult recent history to work together - will be European Capital of Culture in 2025.

Ristorante Friulano Milan and 'Europe of Science and Culture'

A convivial meeting of producers who gathered around the table to talk about their products and their region, Western Friuli, together with the trade press and during filming for the TV programme 'Italy of Taste"which airs Mondays at 8pm on Digital Terrestrial channel 170 (Prima Free).

The project

Borghi d'Europa is a cultural association that has been promoting a network of little-known villages and territories for over 15 years with the aim of enhancing their environmental, artistic, food and wine, economic and scientific heritage through information projects. These are dedicated not only to end users, but also to operators: an end within an end is to 'inform those who inform'.

In particular, the 'Europe of Science and Culture' project sponsored by IAI (Adriatic-Ionian Initiative, an intergovernmental forum for regional cooperation), the Municipality of San Giorgio della Richinvelda and ConfCooperative Pordenone, is planning a series of events in Milan and Friuli-Venezia Giulia in 2024 to highlight Western Friuli. On these occasions the protagonists of the institutional, social, economic and cultural life of the area will tell their stories and experiences to the local, national and European press, who will intervene with targeted interviews. Ghe chosen itineraries are:

  • Cultural: includes the history, environment, art and culture of the area.
  • Anthropic: includes the world of cooperation.
  • Research: includes the Wine Roots as more than 60% of Italy's rootstock production takes place in this area and therefore this sector is of strategic importance.
  • Enogastronomic: includes the taste routes and international routes of the Borghi d'Europa association.

The international routes of Borghi d'Europa are:

  • the Way of Literature and Poetry;
  • the Via dei Norcini;
  • The Cheese Route;
  • the Via del Pane e della Pizza;
  • the Beer Route;
  • the Coffee Route;
  • the Taste Mills;
  • the Villages of History;
  • Lands of Rome;
  • the (un)forgotten railways and Soft Mobility;
  • the Way of Good Things;
  • Eurovinum;
  • the Landscape of Vine and Wine;
  • the Lands of Hill;
  • Aquositas;
  • the Waterways.

The countries involved are Italy, Albania, Austria, Bosnia-Herzegovina, Croatia, Greece, Montenegro, San Marino, Serbia, Slovenia and Switzerland. The Italian regions involved are: Piedmont, Lombardy, Friuli Venezia Giulia, Veneto, Emilia Romagna, Campania, Marche, Abruzzo, Apulia, Molise, Basilicata, Calabria and Sicily. Each Route envisages the participation of at least five European countries and five Italian regions.

Friulian restaurant milan

During the presentation, space was given to the press (and in particular to myself and my colleague Sara Missaglia) to discuss the criticalities and strengths of food and wine journalism with the aim of finding points of enhancement shared by companies, often sponsors or partners of the information itself, but capable of being of real interest to the public.

Milan Friulian restaurant will be Missaglia Alessio della Barba

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Accompanying wines and typical products

Rauscedo Winery in San Giorgio della Richinvelda (PN)

This company was represented by Michael Leon, Mayor of San Giorgio della Richinvelda and marketing manager of the Rauscedo Winery. Among the wines on offer is the sauvignonwell made and with those typical scents that lovers of this grape variety expect to hear.

Ruscedo Sauvignon Winery

Casato Bertoia di Valvasone-Arzene (Pn)

Cesare Bertoia conquers with his incredible products: jars full of skilfully processed garden produce in which courgettes and chicory stand out. Wonderful is the elderflower syrup, to be added to sparkling water or used to prepare the Hugo cocktail.

Sambuco friulano restaurant milan

Dolcevita Pastry Shop in Codroipo (Ud)

The proposed panettone was very tasty with an intense yeasty fragrance and a nice alveolatura.

Panettone restaurant friulano milan

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Friulian Restaurant Milan: Hosteria Sauris & Borc da Bria

Lunch began with cheese accompanied by delicious jams, savoury panettone and cured meats.

Friulian restaurant milan menu

Inevitable are polenta and frico, a recipe made with potatoes, cheese and onions that has become an undisputed symbol of Friulian cuisine. Delicious, without a strong egg flavour and cooked to perfection.

Friulian restaurant milan frico

The blecs, or Friulian maltagliati with buckwheat flour, served with very toasted bacon and local cheese have a good texture and are really tasty.

Friulian restaurant milan first courses

Europe of Science and Culture as a return to authenticity

There are many projects for the enhancement of territories, it is true. However, the cultural and multifaceted matrix of this one bodes well for a multidisciplinarity that is unfortunately too often lost in favour of a clear separation between the various worlds. There is in fact a world of art, a world of wine, a world of architecture, a world of technology, a world of science. Yet a sommelier can be part of each of these worlds, indeed he should try to belong to as many worlds as possible. What distinguishes landscape from territory is man's anthropic intervention. In a world where people try to sell untouched nature as an absolute value, is it not the hand of man that has brought this planet closer to the divine?

Is not a canvas of Van Gogha sculpture by Bernini or architecture by Calatrava? What about ingenuity, progress, inventions that advance the world... is this not the very expression of culture? For once, let us not chase the myth of the Landscape, the work of nature and the passing of the centuries, but let us value the Territory, the emblem of human work.

We are men and we must be proud of it: wine itself is not the work of nature, but our own.