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Friuli Venezia Giulia is a region in the north-east of Italy that overlooks the Adriatic Sea and borders with Austria and Slovenia. The region is home to the peaks of the Dolomites and the famous vineyards for white wines. Trieste, the capital, belonged in the past to the Austro-Hungarian Empire of the nineteenth century. A borderland, where at least four different languages are spoken (Italian, Friulian, German and Slovenian) and where even more cultures can be found. Friuli Venezia Giulia is a region rich in history and traditions, a place of passage where different ethnic groups met between the Alps and the sea, between Eastern Europe and the West, creating an unparalleled cultural landscape.




  • 18-Hole
  • Period of the year recommended: open all the year


  • 18-Hole
  • Period of the year recommended: indicatively from March to December



Period of the year recommended: open all the year



Period of the year recommended: open all the year



Period of the year recommended: open all the year

Some tips on golf courses:

To book the Tee Time, it is best to send an email to the secretary of the Golf Club you have chosen, asking for availability, obviously indicating the day and an indicative time. You can find the e-mail address by opening the Golf Club website from “Open website” and then searching for “contacts” or some Golf Clubs have the form to fill out to get the Tee Time. I think it’s better to send an email to the Secretariat. Opens Google Map at the point of the Golf Club. You can have the necessary information to reach the playing field or to know the distances for example from the Hotel you have chosen for the stay.

SwingBay Golf Simulator Package


Friuli Venezia – Giulia Region area offers a wide choice of hotels. Of all categories, villas, apartments and more. Below you can find what you need as always with the utmost freedom to choose based on your needs.


San Daniele ham

It can be considered the starter par excellence, world famous. On its own, or accompanied by other cured meats “children” of the pig, it is the starter par excellence. In the summer it can also be enjoyed with melon or figs. Its true flavor can be “enjoyed” by tasting it in the town where it is produced: it must be the effect of the microclimate, the same that makes it a unique product.

Salam tal aset

We are still in the appetizers sector, but this time with a decidedly more savory and strong dish, fresh salami cooked in vinegar, generally with onion, to be eaten preferably when the season is cold, even if we have seen it eaten even in August. It is simple to make. And it should be accompanied with polenta.

Pasta / barley and beans

With this soup we enter the first courses sector. Certainly, it is not an exclusive of traditional Friulian cuisine, but equally it is undoubtedly one of its cornerstones. Of relatively easy preparation, but decidedly long, it has no seasonality.

Risotto / orzotti

Also in this case we are faced with a dish, a first course that can be defined as transversal rather than regional, as it is not only eaten in Friuli, on the contrary. But certain preparations are definitely made in Friuli, above all the risotto with sclopit (silene vulgaris) or with urticions or urtisons, if you like.


Here, however, there are no doubts: they are a first course Doc, exclusive to these lands, even if precision and love of truth (as well as the desire to avoid unnecessary controversies) push to clarify that they were born in Carnia and then they also spread in the plains. They are basically stuffed dumplings whose content changes, like handwriting, depending on the Carnic valley of origin and the chef’s creativity.

Frico e polenta

With the Friulian dish par excellence we came to the second. A poor dish, the frico, which has recently risen to world fame thanks to Luca Manfè, a young chef from Friuli who was the surprise winner (first Italian ever) in the final challenge of Masterchef Usa. It is cheese that can be cooked in a pan on its own, with potatoes (it is the best known version) and with onions.

Muset e bruade

The nose with the brovada certainly competes with the frico with polenta for the supremacy of the Friulian dish par excellence, the one that represents the Little Homeland in the kitchen. The muset is the cotechino made mostly with meat from the pig’s face, while the brovada are strips of purple turnips left to macerate in the marc and then cooked.

Game, chickens and rabbits in the oven and in a pan

With this second dish we leave the “exclusively Friulian” territory, as the fruits of the hunt and farmyard animals and their transformation into food is part of all peasant cultures such as that of Friuli. Strictly accompanied, however, with polenta that deserves a separate chapter, there are many variations, but above all given its almost omnipresence.

Tripe with polenta

Even this recipe does not have the mark of Friulian originality, but it certainly can boast an almost constant presence over time on the deschi of Friuli, when there was availability. And this speaks volumes about the richness of nutrition given that we are in the presence of a “fifth quarter”.


Friuli Venezia Giulia has a limited territorial extension and a non-mountainous area useful for even smaller cultivation but nevertheless it boasts an ancient and deep-rooted wine tradition, which produces some of the most famous and appreciated white wines in the world.

In a total of eight Doc and Docg areas, all located in the southern part of the region between hills and plains close to the sea, quality wines are produced such as Ramandolo, Colli Orientali del Friuli in its many variations, Collio Bianco and l Isonzo Bianco.

In the Colli Orientali area and in the Collio area, various wines are grown and produced which are awarded in the judgments in the most authoritative and famous wine guides and magazines in the world. Sauvignon Picol, Pinot Grigio, Lis Bianco (Lis Neris), and Piere / Sauvignon, Dut’Un (dry white) and Ciampagnis Vieris / Chardonnay (Vie di Romans).

Where to eat in Bolzano and South Tyrol

Starred Restaurants

!! Copy and paste the name on Google Maps to immediately find the coordinates, website, reviews !!

  • 2 stars

Udine – Godia (UD) – Agli Amici

  • 1 star

Cormons (GO) – Al Cacciatore – della Subida
Dolegna del Collio – Vencò (GO) – L’Argine di Vencò
San Quirino (PN) – La Primula
Trieste – Harry’s Piccolo (NUOVA)
Colloredeo Di Monte Albano (UD) – La Taverna
Rivignano (UD) – Al Ferarùt
Ruda (UD) – Osteria Altran
Sappada (UD) – Laite

Slow Food Restaurants & Taverns

Ai Cacciatori Cavasso Nuovo (Pn)
Borgo Poscolle Cavazzo Carnico (Ud)
Al Castello Fagagna (Ud)
Borgo Colmello Farra D’Isonzo (Go)
Rosenbar Gorizia
Ai Ciodi Grado (Go)
Ivana & SecondoPinzano Al Tagliamento (Pn)
DevetakSavogna D ́isonzo-Sovodnje Ob Soci (Go)
Da AfroSpilimbergo (Pn)
Sale E PepeStregna-Srednje (Ud)
Da Alvise Sutrio (Ud)
Stella D’oro Verzegnis (Ud)



For many, Italy is exhausted within the boundaries of the usual tourist routes. It is not so. There are places and works of art that stand out, isolated and secret, on the margins of roads less traveled, in the shadow of simply more famous masterpieces.

  • AQUILEIAMosaici della Basilica patriarcale di Santa Maria Assunta

The original church dated back to the fourth century. The current basilica was built in the eleventh century and rebuilt again in the thirteenth century. It is located on Via Sacra, overlooking the Piazza del Capitolo, along with the bell tower and baptistery. Vikipedia

The Diocesan Museum and galleries of Tiepolo di Udine were founded in 1963 by Mons. Giuseppe Zaffonato, archbishop of Udine with the aim of preserving and enhancing the ecclesiastical cultural heritage of the archdiocese.

Villalta is the most important medieval castle of Friuli, overlooking the valleys of this region, and on a clear day one can see almost to the sea. Its history is lost in the mists of time, as Roman foundations and traces of a fortified village testify to its ancient past. The castle dates back to the year 1000.

The castle, built “high from the ground six steps and two big arms”, completed after the death of Guglielmo by his three sons Asquino, Bernardo and Vicardo who first assumed the surname of Colloredo Mels Waldsee, constitutes from his birth a typical example of a “residential” castle built for defense purposes at the center of the feud as a stable and secure residence

Probably the site of a Roman catrum, in the later strategic medieval fortress, the castle of Susans is mentioned for the first time in 1031 as “villa de Suzan”. Already subject to the Church of Aquileia, the fiefdom was assigned in 1275 to Tommaso di San Daniele. In 1304 the manor was enlarged and strengthened by the new owners Federico and Asquino di Varmo who worked to “raise the castle in a wider and more beautiful form”. Involved in numerous vicissitudes of war the fortress passes from the Varmo Pers to the lords of Colloredo Mels.

Tours & Activities

Food & Wine Tours

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Trieste Airport

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If you use air flights always remember to check the size of the baggage on the airline’s website !!


!! Absolutely fundamental, always any trip you make, below I point out two opportunities !!

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