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Frico is a traditional potato pie from Carnia within the region Friuli-Venezia Giulia in the north of Italy. It is an example of European frugality and can be served as a starter or main dish. It contains potatoes, olive oil, onions and cheese. The original recipe dates back to the 15th century and uses a creamy regional cheese, called Montasio but can be replaced with another type of Italian cheese. It takes about 30 minutes to prepare a Frico.

Frico is best served hot when the cheese is still melted. As a side, we recommend Flora Italian Tomatoes with Basil and a glass of Pinot Grigio.


  1. Peel and slice the potatoes and onions.
  2. Heat the olive oil in a pan. Once it is hot, add the potato slices.
  3. Once the potatoes start turning slightly brown, add the onion (about 8 minutes).
  4. Continue cooking until the onions are translucent (about 5 minutes)
  5. Add the parmesan cheese in small batches and keep turning.
  6. Add salt, pepper and nutmeg to taste.
  7. Increase the heat once the cheese has melted.
  8. Check the bottom. Once it has turned golden brown, turn the pie in the pan.
  9. The Frico is ready when both sides are golden brown.
  10. Add salt, pepper and fresh basil to the tomatoes and serve as a side to the Frico.
  11. Enjoy!


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