Frico (in original Friulian language fricò) is the most typical culinary preparation of the historical northern Italian region of Friuli, more precisely of Carnia, and of Friulian cuisine, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes.

There are two popular versions of the dish: one soft and thick, which is usually served in slices,[2] and the other thin and crunchy, which can be used either as a garnish or as an appetizer.

Soft frico is made of high-fat cheese, typically Montasio, usually with potatoes and onions or optionally with other vegetables.

As long as the frico remains warm, it can be modelled into baskets, bowls or other decorative containers for food.

It received some public attention in Italy and the United States in 2013, when Friuli native Luca Manfè prepared it at the semi-finals of the fourth season of the television series MasterChef.