The cuisine of Pordenone is a mix between the traditions and the influence of ancient traditions. Starting from the appetizers, we find different types of meats, such as suppressed, salami, ossocollo, and brausale, a kind of beef jerky. The Muset, sausage or boiled meat, which is served on warm bread. Among the main courses we mention the soups in particular made from beans and “panada” soup of stale bread; pumpkin gnocchi, or risotto, such as those made of wild herbs. Special dishes are tripe and the pickled tongue and Sauc, bondiola of Pordenone, like sausage, commissioning infusion in red wine. The typical sweets are the biscuit of Pordenone, the Saleti, prepared with maize flour, the bussolai, and pears cooked in red wine and sugar. Excellent wines as the white Pinot Grigio and Bianco, Tocai Friulano, Sauvignon, Verduzzo Friulano, and as red Cabernet Franc, Sauvignon, Merlot, Red Grave, Pinot Noir, Rosé, Refosco peduncles attached and Novello.