Cheese is for Boys, Frico is for Men
A person born and raised in Friuli that has never tried frico is not a real “Friulano”. Well, that’s because frico is a dish from the culinary Friulian tradition that has ancient and popular origins and whose recipe is passed down from generation to generation. Moreover, it’s really easy to prepare a good frico, and many ingredients can be added to the basics: everyone has his/her own secret recipe.
If we look for the real origins of this popular dish, we discover that it was first mentioned in the Libro de arte coquinaria by Maestro Martino, the personal chef of the Aquileia Patriarch, in the 15th century: less aristocratically speaking, its crunchy version was often used, together with cold polenta, by woodsmen travelling for work and needing good “take-away” food.