Frico
Italian dish / From Wikipedia, the free encyclopedia
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Frico (in original Friulian language fricò) is a traditional dish of Friuli, a historical region of northeast Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes. Originally frico was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices,[1] and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed.[2]
Alternative names | Fricò, fricco, cheese crisp (thin version) |
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Type | Garnish (thin version) |
Place of origin | Italy |
Region or state | Friuli |
Main ingredients | Cheese, potato |
The first recipes for frico date to around 1450 by Maestro Martino, cook of the camerlengo of the Aquileia patriarch.[1][3] Frico has similarities to another Alpine dish, rösti.