The February 2026 issue of Mangiavino is a bimonthly magazine dedicated to the culture of wine and food, with a special focus on Friuli Venezia Giulia (FVG). This edition delves into the region’s rich enological traditions, culinary innovations, and territorial identity, offering readers a deep dive into local events, tastings, and the stories of passionate producers. Key Highlights: <ul><li>Wine Events &amp; Tastings: Coverage of prestigious events like the Teranum festival, showcasing the unique red wines of the Carso region, and the Vitae Guide 2026 presentation, featuring top-rated wines from FVG.</li><li>Wine Stories: A retrospective on the Tocai Friulano debate, the Pinot Bianco Toros vertical tasting, and the evolution of resistant Glera grapes for Prosecco production.</li><li>Culinary Traditions: Features on Montasio PDO cheese, San Daniele prosciutto, and the region’s gastronomic heritage, including recipes and local specialties.</li><li>Innovation &amp; Sustainability: Insights into resistant grape varieties, sustainable viticulture, and the future of Friulian winemaking.</li></ul>The magazine is a must-read for wine enthusiasts, food lovers, and travelers eager to explore the authentic flavors and cultural depth of Friuli Venezia Giulia. It bridges tradition and innovation, celebrating the region’s excellence in wine, food, and hospitality. Free with code MANGIAVINO

first second

CANCELLED DESIGNATION OF ORIGIN

future and innovation

WINE DOES NOT EXIST

THE RESISTANT GLERA KNOCKS ON THE DOOR OF THE PROSECCO MARKET

the vertical

TOROS THE CENTRAL EUROPEAN PINOT BIANCO

The assessments

Montasio PDO

flavours and traditions

COMBINING KNOWLEDGE WITH FLAVOUR

taste from trip

SAN DANIELE THE GENTLE HILL

the glass

PAOLO DONADON AND THE FLAVORS OF GIARDINETTO

INFORMATION PROMOTIONAL and the value of a supply chain that speaks to the territory and to the restaurant industry Montasio PDO In the contemporary restaurant scene, which is increasingly focused on the origin of raw materials, their sustainability and their ability to represent a region, Montasio PDO cheese is a sure bet. Not only is this cheese a symbol of the Friuli Venezia Giulia region, but it is also the concrete expression of a structured, controlled and future-oriented supply chain, coordinated by the Consortium for the Protection of Montasio Cheese. For restaurateurs, choosing Montasio PDO means serving a product that embodies identity, that is versatile in the kitchen and that is backed by a history that dates back to the Middle Ages, but which today speaks the language of certified quality and sustainability. guarantor of quality, authenticity and value The Consortium: Founded in 1984, the Consortium for the Protection of Montasio PDO Cheese brings together milk producers, dairies and cheese maturers with the common goal of protecting and promoting a product of excellence recognised throughout Europe. The Consortium's role goes far beyond promoting the brand. Every form of Montasio PDO cheese is the result of a system of strict rules, constant checks and technical assistance throughout the entire production chain. The Consortium guarantees traceability, authenticity and compliance with the regulations. Its attentive involvement starts from the quality of the milk, sourced exclusively from the production area between Friuli Venezia Giulia and Eastern Veneto and continues until the final labelling. This monitoring work protects not only the end consumer, but also restaurateurs, who can count on a consistent, reliable and recognisable product that maintains high quality standards over time. A cheese that tells the story of a territory Montasio PDO cheese is produced in a unique geographical setting which includes mountains, mountain pastures, plains and hills that profoundly influence the quality of the milk and, consequently, the sensory profile of the cheese. Produced with cow's milk, rennet and salt, using a "soft" processing method that respects the raw material and natural maturation times, Montasio cheese is distinguished by its balanced, never aggressive flavour, which evolves with ageing. From fresh Montasio, which is more delicate and elastic, to versions aged for over 100 days, which are more structured and complex, this cheese offers extraordinary versatility in the kitchen, adapting to both traditional preparations and contemporary interpretations. An important added value for the catering industry is the fact that Montasio PDO is naturally lactose-free, a characteristic that meets the needs of customers who are increasingly attentive to digestibility and well-being, without compromising on taste.

Explore MangiaVino a magazine celebrating Friuli Venezia Giulia’s wine, food, and cultural heritage through stories, tastings, and innovation.

INFORMATION PROMOTIONAL

Montasio PDO and the value of a supply chain that speaks to the territory and to the restaurant industry

In the contemporary restaurant scene, which is increasingly focused on the origin of raw materials, their sustainability and their ability to represent a region, Montasio PDO cheese is a sure bet.