Frico: has two main varieties – soft and crispy.

Both can be served as a starter or a second course. Even though it is now considered to be a dish for festive occasions, it was originally made to use up the leftovers from cheese making

Soft frico is made from cheese at various stages of maturity, potatoes, onion, oil and salt, and is fried in the manner of an omelette. For extra richness leek or speck are sometimes added.

The crispy version is thinner, with just cheese, and no potatoes, as the main ingredient. It will keep any shape, and is delicious with a mushroom terrine or a fonduta based on Montasio cheese.

Both types are commonly served with maize polenta.