To finish the meal we pass onto the sweets: the Biscotto Pordenone is excellent (recognised by the Ministry as a traditional agricultural food product) and to be tried are the saleti (biscuits made with polenta flour) or the bussolai (round with a hole in the centre).

Among the sweets there is pinsa (with dried figs, currants and fennel seeds), a tradition during the epiphany period and the fogassa (focaccia bread) for Easter.

Very common at one time was caramel col stec (caramelised fruit threaded into a stick of wood) and petorai (pears cooked in red wine and sugar).

Concerning fruit, kiwi and apple production is very widespread in the area.

(source: Italian Touring Club “Pordenone e provincia” – author: Michela Zin)