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Flavours of unique people eating out in Venezia Giulia Index of Eating houses

GORIZIA pg. Capriva del Friuli - Tavernetta Al Castello 7 Cormons - Terra & Vini 7 - Al Cjant Dal Rusignul 7 - Alla Luna 7 Gorizia - Al Ponte del Calvario 7 Gradica d’Isonzo - Mulin Vecjo 7 Grado - Da Ovidio 15 Grado - Ristorante L a Darsena 15 Mossa - Trattoria Blanch 8 Camporosso Ronchi dei Legionari - Barbablu 8 Malborghetto Ronchi dei Legionari - La Mariuta 17 Fusine 8 d’Isonzo - Lokanda Devetak Ugovizza - Albergo Ristorante Bornas 11 - Malga Valli 11 - Ciasa De Gahja 11 Budoia - Il Rifugio 11 - Novecento 32 - Ai Cacciatori 11 - Margherita 11 - Al Castelu 12 Montereale Valcellina - Antica Osteria La Vicinia 12 Moggio - Bar Trattoria Santissima 12 Udinese Polcenigo - Taverna Al Frico 12 Val Resia Pordenone - Osteria La Bassa 12 - Al Bachero 34 Spilimbergo - Da Afro 34 Valvasone - Pozzodipinto 34 - Lataria Dei Magredi 35 Cavazzo Carnico Monrupino - Krizman 8 The Taste Cimolais Val Tramontina Muggia - Al Lido 16 Villanova Muggia - Taverna Cigui 16 Anduins itineraries Trieste - Antipastoteca Di Mare Alla Voliga 17 Erto Trieste - Filoxenia 17 e Casso Trieste - Harry’s Grill 17 Poffabro 1 Amongst gentle hills Cornino Valleys of ancient flavours 2 Arta Terme - Salon 29 Buja - Al Ladin 32 3 Fragrances of the sea - Scacciapensieri 23 - Borgo Poscolle 29 Cavasso San Daniele 4 Enchanted valleys - Chichibio 15 Nuovo Villanova del Friuli Colloredo - La Taverna Di Bacco 19 5 In the heart of Friuli Cividale del Friuli - Borgo Dei Sapori 19 Barcis - Osteria Alle Risorgive 32 Rive d’Arcano 6 The three borders Codroipo - Ristorante Del Doge 32 A large village... - Al Mulino Del Conte 32 Montereale Valcellina 7 Faedis - Ristorante Ai Nove Castelli 19 Spilimbergo 23 8 Along the Fagagna - Al Bàcar Coseano Castelmonte Fagagna - Al Castello 23 Cividale del Friuli Fagagna - Casale Cjanor 23 UDINE - Da Mauro 32 Budoia Latisana - La Fattoria Dei Gelsi 33 Vivaro Lauco - Alla Frasca Verde 29 - Agosti 15 Buttrio Lignano Sabbiadoro - La Pigna 15 Aviano Lignano Sabbiadoro - Ristorante Rosa 15 Dolegna Malborghetto - Antica Trattoria Da Giusi 27 Polcenigo Valvasone - Ai Tre Canai 16 Marano Lagunare - Taverna Al Pescatore 16 23 Martignacco - Ristorante Al Vecchio Mulino Casarsa della Delizia Capriva del Friuli - Albergo Ristorante Leon Bianco 27 Cormòns Moggio Udinese - Agli Artisti 27 Codroipo Mossa GORIZIA - Trattoria Da Nando 23 Mortegliano Nimis - I Comelli 19 - Al Convento 24 PORDENONE Palmanova Savogna d’Isonzo Palmanova - La Campana D’Oro 24 Paluzza - Da Otto 29 Gradisca d’Isonzo Pavia di Udine - La Frasca 24 - Al Paradiso 16 Povoletto - Da Giambate 19 - Agriturismo Zaglia 16 Doberdò Prepotto - Da Mario 19 Pulfero - Al Vescovo 20 Ronchi dei Legionari Ragogna - Al Vecjo Traghet 33 Pocenia Ravascletto - Hotel La Perla 29 Reana del Rojale - Val Rojale 24 Cervignano Resia - Osteria Alla Speranza 27 Precenicco del Friuli Monfalcone Rive d’Arcano - Al Gnotul 33 Rive d’Arcano - Antica Bettola Da Marisa 33 Villa Vicentina Duino Latisana Prepotto Rivignano - Il Tinèl Dal Ferarut 33 - Al Picaron 33 Marano Lagunare Samatorza San Daniele del Friuli - Da Catine 34 Sgonico San Daniele del Friuli - Da Scarpan 34 San Daniele del Friuli - Ristorante Al Cantinon 34 Monrupino Sauris - Riglarhaus 29 Grignano Stregna - Sale E Pepe 20 Miramare Tarcento - Costantini 20 Tarvisio - Al Montone 27 Lignano Sabbiadoro Grado Tricesimo - Da Miculan 24 Padriciano Udine - Alle Tre Sorelle 24 Udine - Hostaria Alla Tavernetta 25 TRIESTE Val Rosandra Udine - Hostaria Hotel Allegria 25 Udine - La Ciacarade 25 Udine - Là Di Moret 25 Udine - Trattoria Alla Vedova 25 Muggia Varmo - Trattoria Da Toni 35 Venzone - 35 Verzegnis - Antica Osteria Stella D’Oro 30 Villa Santina - Vecchia Osteria Cimenti 30 Villa Vicentina - Al Ragno D’Oro 17 Discovering the flavours of unique peop le

ave you heard of pitina? Have you It is a product Club promoted by Turismo A regulation which was elaborated in close house wine, water - will not cost more H ever tasted jota? In which season FVG with the collaboration of the Italian collaboration with the Academy’s Regional than 35 Euros (moreover in many of the should you eat brovada? (you will Cooking Academy, which unites the region’s Study Centre, identifies the distinctive suggested places, you can spend much find the answers on page 27). restaurant and public house owners in a features of the characteristic eating houses less). The quality of reception and If you answered all the questions correctly, circuit which guarantees the requisites of whose aim is to enhance the value of the services offered, together with the either you are already aware of Friuli quality, cost-benefit and transparency and typical traditional dishes and produce and compliance with the Club regulations is Venezia Giulia’s traditions or you are a food naturally, availability - compatibility with to promote ’s wines. guaranteed by Turismo FVG and by the expert - well done! the season - dishes using often unknown In addition to this, a series of minimum Accademia Italiana della Cucina (Italian If you are neither one nor the other, but you products which make Friuli Venezia Giulia’s requirements regarding guest reception, Cooking Academy), with periodical would like to discover the “kaleidoscope of wine and food proposal - together with its and the cleanliness and functionality of the inspections and monitoring. flavours” - the rich and tasty wines and food “unique people” - irresistible. for the complete list of “Sapori setting, the furnishings and the “mise en from Friuli Venezia Giulia with the certainty The product club unites and promotes those di gente unica” (Flavours of place”. Flavours of a unique people is also of always choosing the right restaurant, then facilities (restaurants but also trattorias, unique people) club regulations the certainty of the applied price: a typical this “Flavours of a unique people” Club was farm restaurants) who hold specific and updates: complete menu - starter, first course, created just for you. characteristics and standards of quality. www.saporifvg.it second course with vegetables, dessert, [email protected]

4 5 Capriva del Friuli CormÒns Tavernetta Al Castello Terra & Vini restaurant inn with accommodation € 35 (price for tasting menu to be arranged in advance) € 25-28 Closed on: Monday and Sunday evenings Closed on: Mondays

Territorial and seasonal cooking of both meat and fish dishes. Traditional updated Friulian cooking. Dishes/produce from the Dishes/produce from the territory - cured ham from Cormòns, territory - a selection of local cured meats and cheeses, ricotta or cheeses from Friuli Venezia Giulia, home-made bread and pasta, pumpkin gnocchi, apple cakes, soft polenta with rabbit or “baccalà” orzotto with sclopìt and formadi frant, guinea fowl breast with herbs. (salted cod), tripe, mixed boiled meats (seasonal dishes).

From Dolegna del Collio to val Rosandra

Via XXIV Maggio, 34 Via Spessa, 7 Loc. Brazzano 34070 Capriva del Friuli (Go) 34071 Cormòns (Go) Tel. 0481 808228 Tel. 0481 60028 Fax 0481 880218 Fax 0481 639198 [email protected] [email protected] Between gentle hills www.paliwines.com www.terraevini.it

DOLEGNA DEL COLLIO GORIZIA and a highland suspended Al Cjant Dal Rusignul Al Ponte del Calvario Amongst the gentle hills trattoria trattoria over the sea € 35 (tasting menu) € 20-25 Closed on Mondays and Tuesdays Closed on Mondays and Tuesdays

ine country known throughout the Following the border line with Regional creative cooking, dishes and products of the territory Typical cooking, mostly with Slovenian and Central European world, Collio speaks with gentle hillside , you come to the Slav with a selection of cheeses and cold cuts. In season: asparagus, specialities. Dishes/products of the territory: bread dumplings with W mushrooms, game and truffle. Gubana (typical cake filled with goulash, ham baked in bread with horseradish, plum dumplings, speaking village of Savogna slopes covered in vineyards. Nature nuts and fruit) of the Judrio valleys, Central European cakes. slices of boar meat with blueberries, strudel with herbs. draws a unique backdrop - to the east d’Isonzo to then reach the is the Isonzo River, to the west the Judrio River Triestine Karst via the Vallone and to the north is the Julian Alpine court. road after having passed next to the Slightly to the south-east the landscape changes Doberdò lakes and Pietarossa. Following the its course - here we find the severe and Terrano wine trail which together with Vitoska fascinating Karst area, punctuated by small stone represents the wine-making highlight in this area, hamlets, with a panoramic viewpoint where your we come to Prepotto, where Jamar cheese is Vallone delle Acque, 2 glance can even take in the blue of the sea. created, ripened for at least four months in the Loc. Mernico, 8 Loc. Piedimonte The binomial Collio-excellent wines is known to depths of a Karstic cave (which in the Slovenian 34070 Dolegna del Collio (Go) 34170 Gorizia GO Tel. 0481 639966 Tel. 0481 534428 everyone - names such as Ribolla Gialla, Refosco language is called jama). Crossing over Samatorza Fax 0481 634356 Fax 0481 32640 dal peduncolo rosso, Picolit Malvasia Istriana are and moving on towards Sgonico you can visit the [email protected] [email protected] www.ferrucciosgubin.it www.alpontedelcalvario.com just some of the leading figures preferred by wine Karst botanical Garden, which has more than a lovers. There are also other products to delight thousand plant species. This area is full of GORIZIA GRADISCA D’ISONZO the palate such as the sweet Cormòns ham farmhouse restaurants and “osmizze” which are smoked over cherry and laurel wood or a marked by branches hung along the road. Alla Luna Mulin Vecjo speciality known to very few - the red chicory Coming to Monrupino, where the cheese is trattoria traditional inn “Rose of Gorizia”. On the Karst highland on the enriched with wild fennel or with winter savory € 30 € 18-20 other hand, the Tabor cheese is prepared and (zepek), a wild plant which grows on the plateau In winter closed on Sunday nights and on Mondays; in summer closed Closed on: Wednesdays and Thursdays Istrian lamb is bred fed only Karst herbs and land, you can taste the ice-cream produced from on Sundays and Mondays grasses. Then, in small traditional olive presses sheep’s milk. As well as this the Monte Re cheese Traditional Central European cooking and atmosphere. Dishes/products Home-made cooking. Dishes/produce from the territory - San the extra virgin olive oil from the Karst is produced. (known as nanos in the Slovenian language) is of the territory: bread dumplings with goulash, homemade cooked Daniele ham, ham cooked in bread crust, cured meats from the To discover these delicacies you can leave from also produced here, even though nowadays it is ham, local raw ham, cevapcici, ljubljanska, patate in tecia, palacinke, territory and elsewhere, vegetables under oil and vinegar, pasta Dolegna del Collio, a land of great wines, and only produced in one dairy - it would appear that struklij, Gorizia’s gubana, zlicniki with venison ragout, Gorizia-style and bean soup, würstel with sauerkraut, tripe “alla parmigiana”, move on to Cormòns, a lovely little town with a the tradition of its preparation could go back to goulash with polenta, Slovenian-style cooked horseradish. goulash with polenta, musetto and brovada. Hapsburg imprint. Turning towards the east, you the Austro-Hungarian period. You can visit the will cross Capriva del Friuli (Castello di Spessa 18th century Karstic House, with its interesting with its magnificent park really should be visited) ethnographic museum, and then on to the and Mossa to then arrive in Gorizia, known as the spectacular Grotta Gigante - the biggest tourist “Nice of the Adriatic” during the Hapsburg period. cave in the world. In Padriciano, on the other Here a powerful castle dominates the town, hand you can play on the greens of the marked by a suspended atmosphere so typical panoramic golf club and then in val Rosandra

of a border town. Central European influences follow the itineraries which will lead you to the Via Oberdan, 13 are translated into sweet delicacies shared with discovery of a Roman aqueduct and of the most 34170 Gorizia (Go) Via Gorizia, 2 Tel. 0481 530374 34072 Gradisca d’Isonzo (Go) Trieste, such as favette, presnitz and putizza. spectacular nature. Fax 0481 533326 Tel. 0481 99783

6 7 MONRUPINO MOSSA Krizman Trattoria Blanch restaurant trattoria € 35 € 28-35 Closed on: Mondays at lunchtime and on Tuesdays all day Closed on: Tuesday evenings and Wednesdays all day

Territorial cooking using local seasonal produce. Traditional cooking. Dishes/produce from the territory - wild herbs, Jota, Terrano pasta, rabbit au gratin with herbs, kipfel, Buhteln. San Daniele ham, home-made salami, blecs (maltagliati - irregularly cut pasta squares) with cockerel sauce, risotto with herbs or seasonal mushrooms, gnocchi, barley soup, goat’s meat, game.

Loc. Repen, 76 34016 Monrupino (Ts) Via Blanchis, 35 Tel. 040 327115 34070 Mossa (Go) Fax 040 327370 Tel. 0481 80020 [email protected] Fax 0481 808463 www.hotelkrizman.eu [email protected]

RONCHI DEI LEGIONARI SAVOGNA D’ISONZO Barbablu Lokanda Devetak Amongst the gentle hills trattoria trattoria/inn € 25-28 € 35 Closed on Mondays Closed on Mondays and Tuesdays/ on Wednesdays, Thursdays, Fridays at lunch Home-made cooking. Dishes/produce from the territory such as hop Typical cooking of the Karst territory. Zlicniki, mlinci, supeta cream soup, artichokes; orzotto with sclopit, sausages and chicory; nettle soup, selinka, lamb or kid of the Karst land, gibanica, Karst cheeses gnocchi, spinach, cotechino with pan-cooked potatoes, shin of pork and wild herbs, and strucoletti cooked in a cloth. cooked in beer, mushrooms, herb omelette, home-made desserts. During the summer there is lovely terrace area, large car park.

Via Brezici, 22 Loc. San Michele del Carso 34070 Savogna d’Isonzo (Go) Tel. 0481 882488 Via Le Giare, 35 Fax 0481 882964 34077 Ronchi dei Legionari (Go) [email protected] Tel. 0481 778921 www.devetak.com

8 9 AVIANO BARCIS Albergo Ristorante Bornass Malga Valli restaurant farm holiday centre € 30 € 18-23 Closed on Thursdays Closed from Mondays to Thursdays (always open in summer)

Typical regional cooking/products of the territory: potato dumplings Home cooking with homemade products (educational farm). with duck ragout, pumpkin mille-feuille, chanterelles and Dishes/products of the territory, cold cuts from Cinta senese pigs, gorgonzola cheese, tagliatelle pasta with game, tiramisù with lamb, pitina with zuf, cream of pecorino cheese. pumpkin puff pastries, toasted nuts and chocolate, ricotta cheese and macaroon cake.

From Pordenone to val Tramontina

Loc. Malga Valli / Strada Piancavallo - Barcis 33080 Barcis (Pn) Via Montecavallo, 120 Tel. 0434 72376 33081 Aviano (PN) Cell. 340 5704383 Tel. 0434 651297 Fax 0434 655398 Fax 0434 651297 [email protected] The Valleys which speak [email protected] www.acerorosso.net

BUDOIA BUDOIA with ancient flavours Ciasa De Gahja Il Rifugio The valleys of ancient flavours restaurant restaurant € 20-35 (menu of the day) € 35 Closed on Mondays and Tuesdays at lunch Closed on Wednesdays and on Thursdays at lunch

hese are areas where you can discover the ethnographic museum, Typical cooking reviewed. Dishes/products of the territory: pitina, Seasonal, creative and mountain cooking. Dishes/products of the cheeses and cold cuts (always), asparagus and mushrooms in territory: homemade cheeses, fruit and vegetables from our gardens the slow rhythms of days gone by. Cimolais, one of the entrances T season, toc in braide, lamb shin with Tocai wine, garganelli pasta in season, spontaneous herbs in spring, mushrooms and seasonal As Pordenone and its valleys express to the Parco naturale delle with green onion sauce, San Daniele ham crisp, candied pear with products in summer and autumn, grilled and sautéed game, themselves with a unique mix of rural Dolomiti friulane (Friulian honey from Budoia and star anise ice cream. homemade cakes and various kinds of bread. architecture, with brilliantly clear waterways, Natural Park), the picturesque hamlets and green woodlands largest in the region, where you can discover which should be admired through ever different the 300 metres of previously unseen rock perspectives depending upon their observation needles - the val Montanaia bell tower. point. Here, you can find specialities that are Just outside Erto and Casso, where long and the fruit of an ancient knowledge which had narrow houses appear here and there, you will

the ability of managing day to day life without see the dam, which was the stage of the Via Anzolet, 13 Via San Tomè, 85 many resources. Pitina (also known as petuccia, famous disaster which took place in 1963. 33070 Budoia (Pn) Loc. Val de Croda Tel. 0434 654897 33070 Budoia (Pn) petina peta) came about in the 1800s from the In this area you can taste filon, lean, unboned Fax 0434 654815 Tel. 0434 654915 necessity to conserve game which could not sirloin, marinated and then smoked over beech [email protected] [email protected] www.ciasadegahja.com www.ilrifugio.net be eaten immediately. A type of meatball or juniper wood. Brusaula (or pindulis) is instead was created which was sprinkled with polenta made up of layers of lean meat which is then CAVASSO NUOVO Cimolais flour and then put underneath the hood of the oiled and dried. Coming back, after a visit to fireplace to be smoked using juniper wood. Maniago, the cutlery town, go deep into Val Ai Cacciatori Margherita Nowadays, sheep’s meat is more often used - Colvera - to welcome you will be the weave of trattoria restaurant minced and blended with salt, pepper and wild small streets and wooden and stone houses in € 30-35 € 30-33 fennel. It is eaten in many different ways Frisanco and Poffabrog, which is included in the Closed on Monday evenings and on Tuesdays Closed on Mondays - sliced and eaten raw, barbecued or in broth prestigious classification of the most beautiful of polenta. The Asino cheese, on the other Hamlets in . Moving on towards the east, in Seasonal traditional cooking of the territory, local products and Traditional cooking. Dishes/produce from the territory such hand is a white cheese made using cow’s milk. Clauzetto you can visit the Grotte Verdi di Pradis, traceability: pitina, local and regional cheeses, wild fowl and as cured meats, cheeses, beans, potatoes, apples, mushrooms It owes its unmistakable taste to the salting the sulphurous springs in Anduins and further ground game according to the season, boar ham with radicchio and (when in season), pasta and bean soup, couch grass with process, in brine aged in wooden vats, which north, the enchanting val Tramontina where a cracklings, potato dumplings with hen-pheasant, salmi wild boar sausage, melted Montasio cheese with Sauris speck which enrich the product’s flavour. You can leave from particular speciality is produced known as formai and polenta. is then oven-baked. the foothills, almost on the border with dal cit, prepared with cheese that has been cut the region to taste the delicious cheeses into small pieces - coming from forms of cheese and smoked mountain dairy ricottas and see which are not perfectly amalgamated - which the Gorgazzo springs to the north of Polcenigo, is then covered with milk, cream and natural which are also home to the Culinary Art Museum. aromas. It is mixed until a dense cream is

Moving up north you will arrive in Montereale achieved; in days gone by it was conserved Via Roma, 7 Valcellina, from where you enter the Valcellina in a stone recipient known as the cit. 33080 Cimolais (Pn) Via Diaz, 4 Tel. 0427 87060 itself. In so doing you will get to know Barcis, 33092 Cavasso Nuovo (Pn) Cell. 335 7024323 with the lake with its emerald green reflections, Tel. 0427 777800 Fax 0427 87060 Fax 0427 777800 [email protected] Andreis with its typical wooden balconies and [email protected] www.parks.it/alb/margherita

10 11 12 The valleys of ancient flavours gnocchi with gnocchi cao, and polenta with peta cheese, “drunken” cit, dal formai Lovison, baccalà. Lovison, as known dish Friulian characteristic a as such territory the from produce Dishes/ produce. seasonal with and fresh using dishes traditional cooking Regional Pordenone. in inns oldest the of One evenings Monday on Closed 18-35 € inn Bassa La Osteria Pordenone cake. pumpkin and cake almond apples, with smoked with dumplings pumpkin trout, mushrooms, with ragout, duck with Dumplings products. seasonal and local with specialities cooking, Home Tuesdays on and evenings Monday on Closed € restaurant Santissima Trattoria Bar POLCENIGO as such territory the from Dishes/produce Thursdays on Closed 25-28 € restaurant Castelu Al Valcellina Montereale 28-30 , seasonal game, bread from Andreis. from bread game, seasonal cit, dal formai cheese, venison, goose breast goose venison, cheese, ricotta , venison with polenta, with venison frico, , salame salame frant, formadi pitina, Fax 0434 370711/959927 0434 Fax 370711 0434 Tel. Pordenone 33170 148 Grigoletti, Viale www.lasantissima.it [email protected] 74185 0434 Fax. 5477831 338 Cell. 74185 0434 Tel. Polcenigo 33070 3 Santissima, Via [email protected] 79536 0427 Fax 79536 0427 Tel. (Pn) Valcellina Montereale 33086 2 Zenari, Via filon, pindulis, (PN) “Masticare friulano” (Chew Friulian!). (Chew friulano” “Masticare the miss don’t and vegetables, with fritto” chocolate territory: the of products and Dishes cooking. Friuli Typical Wednesdays Tuesdays, Mondays, on Closed € trattoria Frico Al Taverna POLCENIGO trout. area) the of meat cured (typical petuccia asparagus, green herbs, wild cheese, milk goat’s cheeses, salt ricotta, smoked territory, the from Dishes/produce cooking. innovative Traditional Mondays on Closed 35 € restaurant Vicinia La Osteria Antica Valcellina Montereale 15-28 seasoned with wild boar, “Porcomaiale”, “Amor di “Amor “Porcomaiale”, boar, wild with seasoned spatzli . The inn’s motto is motto inn’s The frico. www.lavicinia.it 79028 0427 Fax 79028 0427 Tel. (Pn) Valcellina Montereale 33086 44 Mazzini, Via www.tavernaalfrico.it [email protected] 74562 0434 Fax 7214085 333 Cell. 74562 0434 Tel. (PN) Range - Polcenigo 33070 12 Mariet, Via 13 CERVIGNANO DEL FRIULI GRADO Chichibio Da Ovidio restaurant restaurant-trattoria € 23-30 € 29-35 Closed on Wednesdays and on Saturdays at lunch Closed on Tuesdays (always open from May to September)

Traditional fish and meat cooking reviewed. Dishes/products of the Typical Grado cooking. Seasonal menu. Fish and asparagus (April), territory: potato frico, omelette with wild herbs and Sauris ricotta cuttlefish (May), “pesce azzurro”, boreto with typical local music cheese, duck breast with Refosco wine, marinated fish specialities, (October and November), squills (November). stuffed squids, wide wine list.

From Pocenia to Muggia

Via Carnia, 2 Via Marina, 36 33052 Cervignano del Friuli (Ud) 34073 Grado (Go) Tel. 0431 32704 Tel. 0431 80440 Fax 0431 34949 Fax 0431 80440 [email protected] [email protected] Following the flavours www.ristorantechichibio.it www.ristorantedaovidio.com

GRADO LIGNANO SABBIADORO of the sea Ristorante La Darsena Agosti Fragrances of the sea restaurant restaurant € 30-35 € 35 Closed on Thursdays (in winter only) Closed on Tuesday evenings and on Wednesdays (except in summer)

rom the lagoon to the sea, Friuli experience, you really should Territorial cooking reviewed. Dishes/products of the territory: Predominantly seafood dishes. Dishes/products of the territory: tasty Catalan-style king prawns, fish soup with bread dumplings, fried starters, scallops, squills, baby queen scallops, razor-shells, sarde Venezia Giulia encloses many different taste the bisato in spèo, which F fish and fish and vegetable tempura, crème brûlée tasting. in saor and crudités of the day. Seafood spaghetti, roast turbot and microcosms in its marine microcosm, is spit-roasted eel. And then john dory, sea bass, mixed grilled fish and mixed fried fish. which are different due to their morphology, there is the brodetto, a dish traditions, language and dialect. In the kitchen where the fish is boned and too you will find seafood dishes without equal. then passed through a sieve. The palate will delight on the valley fish of In Grado, on the other hand, an elegant beach the lagoons of Grado and Marano, amongst frames the old town which is in the Venetian mullet, sea-bream, sea-bass and eel all bred in style, the famous boreto a la graisana is not to low density. Then there is the famous “pesce be missed - it is not a fish soup, but a second azzurro” (sardines, mackerel and anchovies) course, cooked with turbot or with a mixture “king” in the gulf of Trieste, where it takes of various different fish. Just to the north you Testata Mosconi, 1 34073 Grado (GO) Via Tolmezzo, 42 on its own names. Without forgetting the will find Aquileia, part of the World heritage list tel. 0431 85795 33054 Lignano Sabbiadoro (Ud) shellfish and molluscs. We then leave from the due to its precious Roman and early Christian cell. 331 3497289 Tel. 0431 71215 [email protected] Fax 0431 71215 “Risorgive” (natural groundwater emergence) remains. Just a little further along is Villa where the clear River Stella flows, bringing us Vicentina, where you can also taste the baccalà. LIGNANO SABBIADORO LIGNANO SABBIADORO to the - in Pocenia you will be Then moving on towards the gulf of Trieste after offered Water fowl whilst in Precenicco, besides having taken in and admired the enchanting La Pigna Ristorante Rosa the fish, there are those who will offer you beauty of the Cavanata valley and Isonzo River restaurant restaurant wine bar their goose speciality. Slightly further to the mouth reserves, which are authentic oasis of € 35 (price for tasting menu to be arranged in advance) € 35 west is Latisana and then Lignano Sabbiadoro, peace. Between Monfalcone and Ronchi dei Closed on Mondays (except in summer) Closed on Sundays and on Monday evenings in winter only kingdom of relaxation and fun, where summer Legionari, gourmets will go to town with stewed is more colourful than ever. Amongst the cuttlefish and spaghetti with hard clams. Classical seafood dishes slightly reviewed. Dishes and products Predominantly seafood dishes. Dishes/products of the territory: grilled squid and the “strigoli” (a spinach-type Continuing on east, you will pass the coast of the territory: black lasagne with fasolari shellfish and courgettes fresh fish of the day, seafood crudités, roast and grilled fish vegetable) with scampi, you can also taste the and its white cliffs and the charming Duino (in season), mashed courgettes with prawn tails and tuna eggs, accompanied by regional wines. sarde in saôr. A labyrinth of little islands with and Miramare castles, arriving in the city where sarde in saor, stewed moscardini. a charming beauty introduces us to the Marano religions, cultures and beautiful architecture lagoon, which guards a very elegant town centre, come together - Trieste. Here, order the peoci, with Venetian features. From here we enter or rather mussels (the ones a la scotadeo are a world where time seems to have come to a delicious), the caperozzoli (clams) and the standstill, the joy of bird watching lovers, are sardoni (anchovies), which are the most common the Canal Novo and Stella River mouth nature in the gulf - taste those in savor, that is fried reserves. The latter is only reachable from the and marinated with vinegar and onion. sea and reveals an incredible beauty - a village The last strip of land in Italy closes with Muggia, Via dei Pini, 9 Via Latisana, 156 33054 Lignano Sabbiadoro (Ud) 33054 Lignano Sabbiadoro (UD) of casoni made of reed and wood, created as with a wealth of historical references; amongst Tel. 0431 428991 Tel. 0431 70148 Fax 0431 429917 Fax 0431 70148 fishermen’s refuges. Amongst the many marine the other delicacies try the scampi a la busara, [email protected] [email protected] specialities, which are the fruit of centuries of cooked with tomatoes and Malvasia istriana. www.hotelapigna.it www.ristoranterosalignano.it

14 15 MARANO LAGUNARE MARANO LAGUNARE RONCHI DEI LEGIONARI TRIESTE Ai Tre Canai Taverna Al Pescatore La Mariuta Antipastoteca Di Mare Alla Voliga restaurant restaurant inn inn € 35 € 35 (tasting menu) € 25-35 € 18-22 closed on Mondays and Tuesdays Closed on Tuesdays closed on Wednesday afternoons and Thursday all day Closed on Sunday evenings and Mondays

Traditional, innovative fish-based cooking. Dishes/produce from the Lagoon seafood cooking using daily fresh produce. Dishes/produce Fish-based cooking. Dishes/produce from the region - “pesce Seafood cooking from and Trieste. Dishes/produce from the territory such as bisato in spéo (spit roasted eel) upon reservation, from the territory such as starters of molluscs and shellfish, fish azzurro”, local squid and cuttlefish; marinated sea-bass, spaghetti territory such as peoci (mussels), caperozzoli (clams), sardonic “gò” purée, cruditè of the day, home-produced mazzancolle with soups, home-made pasta, mixed fried and grilled fish, boreto. with hard clams, pappardelle with Istrian scarpena, mixed fried fish, (anchovies), fish soup, peoci soup, fasioi and potatoes, “samples” rosemary. small barbecued cuttlefish. of starters, polenta with fish and seafood. The restaurant is located just a short distance from the castle and from San Giusto cathedral.

Via San Vito, 18 Via della Fornace, 1 Via Udine, 36 33050 Marano Lagunare (Ud) 34100 Trieste 33050 Marano Lagunare (Ud) Tel. 0431 67023 Via Duca d’Aosta, 16 Tel. 040 309606 Tel. 0431 67020 Fax 0431 640756 34077 Ronchi dei Legionari (Go) Cell. 333 6892093 Fax 0431 67020 [email protected] Tel. 0481 777689 [email protected] [email protected] www.tavernaalpescatore.com Fax 0481 777689 www.antipastotecadimare.it

MUGGIA MUGGIA TRIESTE TRIESTE Al Lido

Fragrances of the sea Taverna Cigui Filoxenia Harry’s Grill Fragrances of the sea restaurant family-run trattoria restaurant restaurant € 35 (tasting menu) € 32-35 € 22-30 € 35 (price for tasting menu to be arranged in advance) Closed on Mondays all day and Sundays (only in the evening) Closed on Tuesday evenings and Wednesday all day Closed on Mondays Harry’s Express from 10 €, complete meal, cover, water, coffee Closed on Sundays Traditional cooking from Trieste and from the Region. Dishes/ Local tradition home cooking (of both meat and fish). Dishes/ Cooking with a Greek influence. A wide variety of starters Territorial cooking and savours of the gulf in the enchanting setting produce from the territory such as fresh fish caught daily from the produce from the territory such as home grown vegetables, “mesedes”, lamb dishes, mussaka, gyros, bifteki and many other of Piazza Unità d’Italia. Dishes/products of the territory: Venere nearby gulf of Trieste, game in season. The restaurant overlooks mushrooms and truffles from the area, seasonal fish mainly from Mediterranean vegetable-based specialities, shellfish and fish. black rice with busera king prawns, kataifi sea bass, almond parfait the gulf of Trieste, just a short distance from the centre of Muggia. the gulf of Trieste. Deep in its own olive grove in a charming and jelly with Picolit wine. position with a view of the gulf of Trieste.

Piazza Unità d’Italia, 2 Via Battisti, 22 c/o Gran Hotel Duchi d’Aosta 34015 Muggia (Ts) Via Colarich, 92/D Via Mazzini, 3 34121 Trieste (TS) Tel. 040 273338/9 34015 Muggia (ts) 34121 Trieste Tel. 040 660606 Fax 040 271979 Tel. 040 273363 Tel. 040 3481644 Fax 040 366092 [email protected] Fax 040 9279224 Fax 040 661371 [email protected] [email protected] [email protected] [email protected] www.duchi.eu www.hotellidotrieste.com www.tavernacigui.it www.filoxenia.it www.harrysgrill.eu

POCENIA PRECENICCO VILLA VICENTINA Al Paradiso Agriturismo Zaglia Al Ragno D’Oro restaurant farmhouse restaurant restaurant € 35 (price for tasting menu to be agreed in advance) € 18-28 € 20-25 (meat menu), € 25-35 (fish menu) Closed on Mondays and Tuesdays (Wednesdays, Thursdays and Fridays open closed on Mondays Closed on Monday evenings only in the evening) Updated Friulian nobleman’s cookery. Dishes/produce from the Typical Friulian cooking. Dishes/produce from the territory such Territorial cooking with historical references. Dishes/produce territory such as gnocchi alla carnica, lagoon waterfowl (seasonal), as home-bred duck, chicken and goose, goose and duck liver pâté, from the territory such as octopus on a bed of rocket salad with a wild herbs, mushrooms and asparagus when in season, grilled and frico, duck baked in tin-foil, oven-roasted goose, seasonal balsamic vinegar sauce, creamy baccala, tongue with horse-radish spit-roasted meats. home-made desserts. and pistun, bavette alla scogliera, grilled seasonal fish, Friulian baccala with polenta.

Via S. Ermacora, 1 Loc. Paradiso Via Crescenzia, 10 Via Trieste, 18 33050 Pocenia (Ud) 33050 Precenicco (Ud) 33059 Villa Vicentina (Ud) Tel. 0432 777000 Tel. 0431 510320 Tel. 0431 96058 Fax 0432 777270 Fax 0431 517677 Fax 0431 969250 [email protected] [email protected] [email protected] www.trattoriaparadiso.it www.zaglia.com www.ristoranteragnodoro.com

16 17 CIVIDALE DEL FRIULI CIVIDALE DEL FRIULI Al Monastero - La Taverna Di Bacco Borgo Dei Sapori restaurant farmhouse restaurant € 35 € 18-25 Closed on Sunday evenings and on Mondays closed on Mondays and Thursdays

Territorial and seasonal cooking. House special Cjarsons, Typical Friulian cooking. Dishes/produce from the territory such as homemade pasta, tournedos with Refosco dal peduncolo rosso home-made pasta, gnocchi, risotto, soups, home-produced meats, wine, typical dishes, homemade cakes, wines of our production. home-produced sweets, meat and cured meats.

From Tarcento to Prepotto

Strada di Planez, 60 Via Ristori, 9 Loc. Spessa 33043 Cividale del Friuli (Ud) 33043 Cividale del Friuli (Ud) Tel. 0432 700808 Tel. 0432 732477 Fax 0432 700808 Fax 0432 734162 [email protected] [email protected] From the enchanted valleys www.almonastero.com www.borgodeisapori.net where borders fade away FAEDIS NIMIS

Ristorante Ai Nove Castelli I Comelli The enchanted valleys restaurant farmhouse restaurant € 20-25 € 20-27 Always open Closed on Mondays, Tuesdays and Wednesdays

he and the are two by the glance of the monti Seasonal updated Friulian cooking. Dishes/produce from the Traditional Friulian cooking. Dishes/produce from the territory such waterways which outline evocative Musi you can almost reach territory (spring/summer) such as wild cooking herbs gathered as home-made meats and cured meats, frico with polenta, omelettes, T by the restaurant; (autumn/winter) mushrooms, game, truffles, first course dishes with herbs and seasonal vegetables, gnocchi with threads in the valleys to the north-east the border with Slovenia, pomegranates, chestnuts. Home-made bread, pasta and desserts. sausage ragout. Oven baked shin of pork, apple strudel. of Udine on the border with Slovenia. discovering villages which Meat selected from the family stock farm. They run through magical woodlands, and seem like nativity scenes, such accompany the bathing of the Krivapete, local as Taipana, or places where historical events witches whose feet walk backwards and who echo, such as the partisan battles during the are said to populate the legendary Natisone Second World War in Porzûs. And then descend Valleys. They follow the seasons, taking part towards Attimis, with its medieval archaeological in the birth of all those earth-born products Museum and Faedis, a land where fascinating

which local cuisine has always expertly made castles and fortresses repose. Moving down Via Udine, 63 Largo A. Diaz, 8 the most of. Such as wild herbs, mushrooms, further east, we come to the gates of Cividale, 33043 Faedis (Ud) 33045 Nimis (Ud) Tel. 0432 728959 Tel. 0432 790685 truffles, chestnuts and apples from which the Forum Iulii of Julius Caesar which gave Fax 0432 718728 Fax 0432 797158 inviting strudels are made. It is in the Natisone its name to Friuli Venezia Giulia. And in the [email protected] [email protected] valleys that the symbolic Friulian sweet, capital of the first Longobard duchy in Italy, www.ristorantenovecastelli.com www.icomelli.com gubana is made, of leavened dough in its there are triumphs of marvellous things to be typical spiral form. Its filling is delicious with discovered such as the Tempietto longobardo POVOLETTO PREPOTTO raisins, pine kernels, nuts and depending on (the Longobard temple) and the national Da Giambate Da Mario the recipe, grappa sliwovitz, honey, candied archaeological Museum, the Ipogeo celtico trattoria trattoria fruit and almonds. Here too strucchi are (the Celtic Hypogeum), the Ponte del Diavolo € 25-28 € 35 prepared, which are small biscuits made (Devil’s bridge). From here the move to the Closed on Tuesdays Closed on Mondays and Tuesdays using the gubana filling. If paired with the magical Natisone valleys will be simple - in magnificent autochthonous Colli Orientali wines Pulfero stop and visit the cave sanctuary of San Both typical Friulian and national cuisine. Dishes/produce from Traditional Friuli cooking. Dishes/products of the territory: orzotto such as , Picolit and Ramandolo, Giovanni d’Antro, taste the local goat’s milk the territory such as home-produced cured meats, vegetable soups, (barley risotto) with Schioppettino wine, vegetable-filled puff pastry even those hard to please will find maximum cheeses and the traditional Slavic specialities barley and bean soup, peasant-style rabbit, huntsman’s chicken roll, smoked pork shin, “maialata” (pork with Sauvignon wine, pleasure! Not only grapes offer such delicacies such as palacˇ inke, sˇ lisˇ injaki (a type of flour (which is always on the menu). potatoes and wild fennel). Wide list of regional wines, particularly - with olives we produce Colli orientali del Friuli gnocchi), sˇtakanije (seasonal vegetable and Schioppettino of Prepotto. oil, which comes from stone-ground presses. potato purée). Moving on then to Drenchia, Leaving from the Torre valley, in Tarcento you climb the panoramic peak of monte Kolovrat, will be fascinated by the liberty villas and which was the stage of difficult battles during by the charming course of the Torre stream. the First World War. From Drenchia move along From here you will move on in a north-easterly the border until you reach Tribil and from direction where you will reach the Villanova there you will get to Stregna, where you can eat caves, which are the largest of their kind in dishes such as mederjauka (horse-daisy soup) Via XXIV Maggio, 16 33040 Prepotto (Ud) Italy, and an authentic symposium of stalactites and the nettle gnocchi. From here we move on Via Principale, 11 Tel. 0432 713004 and stalagmites with which you can get to know to the Castelmonte Sanctuary in the village of Loc. Savorgnano al Torre Fax 0432 713222 33040 Povoletto (Ud) [email protected] the very bowels of the earth. Ever accompanied Prepotto - the way is short. Tel. 0432 666012 www.enotecaschioppettino.it

18 19 PULFERO TARCENTO Al Vescovo Costantini restaurant restaurant € 30-35 € 35 (excluding the fish menu) Closed on Wednesdays Closed on Sunday evenings

Cooking strongly to linked the traditions and culture of the Updated traditional cooking. Dishes/produce from the territory such Natisone Valleys. Dishes/produce from the territory such as as Platischis pork fat, goat’s milk cheese from Pulfero, formadi zlienijaki, stakanije, struki lessi are always available with seasonal frant, salted cheese from Enemonzo, cjarsons di Cleulis with herbs, ingredients. venison loin with apples, forest fruit tart.

Via Capoluogo, 67 Via Pontebbana, 12 33046 Pulfero (Ud) 33017 Collalto di Tarcento (Ud) Tel. 0432 726375 Tel. 0432 792372 Fax 0432 726375 Fax 0432 792004 [email protected] [email protected] www.alvescovo.com www.albergocostantini.com

STREGNA

The enchanted valleys Sale E Pepe trattoria € 25-30 Closed on Tuesdays and Wednesdays

Territorial cooking. Dishes/produce from the territory such as cheeses from the Natisone Valleys, orzotto with mountain celery and formadi frant, mederjauka (horse-daisy soup) nettle gnocchi, spit-roasted rabbit with apples and plums.

Via Capoluogo, 18 33040 Stregna (Ud) Tel. 0432 724118 / 724081 Fax 0432 724081 [email protected]

Warning

The Dishes/products of the territory indicated for each establishment in this brochure are only intended as examples. The availability of herbs, mushrooms and “seasonal produce” in general can be conditioned by climatic conditions; whilst fish, shellfish and molluscs by biological break and/or by sea conditions.

20 21 BUTTRIO FAGAGNA Scacciapensieri Al Bàcar farmhouse restaurant restaurant € 20-25 € 25-35 Closed on Mondays always open

Typical seasonal Friulian cooking. Dishes/produce from the territory Seasonal cooking with home-prepared meats. Dishes/produce from such as home-grown chicken, regional cured meats and cheeses, the territory such as Fagagna cheese, barley and bean soup with prepared goose meats, goose-meat based dishes. pestat, strips of beef, donkey-meat goulash.

From Tricesimo to Mortegliano

Via Morpurgo, 29 33042 Buttrio (Ud) Via Umberto I, 29 Tel. 0432 674907 33034 Fagagna (Ud) Fax 0432 683924 Tel. 0432 811036 [email protected] Fax 0432 800376 In the heart of Friuli www.aziendaagricolamarinadanieli.it ristorantealbà[email protected]

FAGAGNA FAGAGNA and its flavours Al Castello

Casale Cjanor In the heart of Friuli restaurant farm holiday centre € 35 € 22-28 Closed on Mondays Closed from Mondays to Thursdays

Friuli/Carnia cooking reviewed. Dishes/products of the territory: Traditional Friuli cooking reviewed. Dishes/products of the territory: et’s take the geographic centre of the dialect as tajut can be roast pork breast with spices, chineglis, pear and bean cream with homemade cold cuts among which lardo and seasoned goose L region, following an itinerary which starts drunk, and in places tride, morsels of guanciale with sautéed apples and horseradish. breast, pestât, meats and ragouts of goose, duck, pork, donkey, just north of Udine, to discover typical where you can taste those Clinton sorbet, jams, sott’oli. Friulian cookery, that of the flag-flying classics dishes which are the known as furlan doc. For example, let’s start expression of the whole of the with a cheesy delicacy which few can resist known province’s cooking, from San Daniele ham to as frico. Of ancient production it can either be smoked trout, from goose “ham” to polenta with found in the crumbly version or soft in the form pork fat and ricotta. Going south to Pavia di of a small cake which can also be prepared with Udine, you will find one of the most famous potatoes, apples or aromatic herbs. You can taste Italian distilleries. The village is made all the more

it in Tricesimo, just above Udine, surrounded by precious by villas with porticoed farm buildings, Via San Bartolomeo, 18 Via Casali Lini, 9 villages with a wealth of castles, historic villas and such as the 18th century villa Lovaria, villa Florio 33034 Fagagna (Ud) 33034 Fagagna (Ud) Tel. 0432 800185 Tel. 0432 801810 hamlets immersed in the green of enchanting hilly (in Persereano) and villa Beretta (in Lauzacco). Fax 0432 800185 Fax 0432 801810 slopes such as Cassacco, Treppo Grande, Buia, Let’s move down even further coming to the nine- [email protected] [email protected] www.ristorantealcastello.com www.casalecjanor.com Moruzzo and Fagagna. Here, besides the tasty pointed star-shaped town of Palmanova. A jewel of cheese, a tasty which is a kind of sausage Friulian military architecture, which was fortified pestât MARTIGNACCO MORTEGLIANO with all the fragrances of the vegetable garden at the end of the 16th century by the Venetians to and the valuable pork fat is prepared. In Colloredo defend its most easterly border against the Turkish Ristorante Al Vecchio Mulino Trattoria Da Nando di Monte Albano, then, there is the famous manor invasions. This town like the nearby towns of restaurant hotel-restaurant house in which Ippolito Nievo wrote his Aiello and Chiopris Viscone, is known for its € 25-35 € 35 Confessions of an Italian. Moving down into production of goose-meat specialities such as Closed on Tuesdays Closed on Sunday evenings Tricesimo towards Udine we come to Reana del salami, cured ham, cooked goose, speck and Rojale: in the village of Ribis - so too Godia, in the smoked breast. (in the Typical Friuli/Carnic cooking. Dishes/products of the territory: Friuli cooking which sets off the products of the territory: from borough of Udine - where you can buy excellent ) also should not be formadi frant, smoked cold cuts, San Daniele ham, seasonal the formadi frant to the ricotta cheese of Montefosca, from the white potatoes which are ideal for making gnocchi forgotten, as in November the decades-old village spontaneous herbs, local cheeses, radic di mont, wild asparagus, D’Osvaldo hams to the homemade cold cuts. Traditional dish: the and soups. As a matter of interest - in the Friulian goose festival takes place, which is also celebrated crunchy frico basket with herb dumplings, cjarsons, homemade “polente cuinciade” made with the maize of Mortegliano. pasta and cakes. dialect potato is also known as cartufule, which at the same time in Lavariano di Mortegliano, sounds like the German Kartoffel. At the gates of alongside the vino novello (new wine). And it is Udine you will find Tavagnacco, where such right here in Mortegliano that our journey ends, delicacies as white asparagus together with those in the village with the highest bell tower in Italy. from Fossalon in Grado have conquered the Here from the native maize varieties the blave di protected designation of origin (dop) and are Mortean is created, which comes from corncobs celebrated in numerous spring events. Udine now which have been selected by hand. Via Divisione Julia, 14 is just a short distance away and will welcome you This flour makes up the base of a delicious 33050 Mortegliano (Ud) Via del Mulino, 25 Tel. 0432 760187 into its squares, with its elegant buildings and its polenta, which is always on Friulian tables during 33035 Faugnacco di Martignacco (UD) Fax 0432 761786 Tel. 0432 677451 [email protected] paintings by Giambattista Tiepolo, the warm inns celebrations. And to think that this was once the Fax 0432 677451 www.danando.it where a good glass of wine, known in the Friulian only daily “bread”. [email protected] www.danando.com

22 23 PALMANOVA PALMANOVA UDINE UDINE Al Convento La Campana D’Oro Hostaria Alla Tavernetta Hostaria Hotel Allegria restaurant trattoria “hostaria” - restaurant restaurant € 25-35 € 25-35 € 35 € 35 Closed on Sundays and on Mondays at lunch except in case of reservations Closed on Sunday evenings, Monday evenings and on Tuesdays Closed on Sundays and Mondays Closed on Sundays at dinner, on Mondays at lunch

Seasonal classic cooking. Dishes/products of the territory: local Classic cooking, meat and seafood dishes. Dishes/products of the Typical traditional Friulian cooking whose produce is linked to Situated in the town centre of Udine, typical and Italian cooking, cold cuts and cheeses, tagliolini pasta with radicchio or baby territory: sarde in saor, cuttle fish boreto with polenta, homemade the passing seasons. D’Osvaldo cured ham from Cormòns, “porca seasonal meat and seafood dishes. Various tastings and good wine queen scallops, roast or grilled rabbit or fish, tagliolini pasta with tagliatelle pasta with busera king prawns, sea bass and almond l’oca”, formadi frant with polenta, cjarsons alla carnica, spaghetti selection. Dishes/products of the territory: baccalà, musetto e seasonal vegetables. ravioli with clams, potato roll with confenòn, plum dumplings. with salted and pressed tuna roe - “bottarga”, oven-baked Montasio brovada, barley and beans, homemade pasta and dumplings. with boiled bacon and polenta. A welcoming fireplace in the wintertime, a delightful terrace area in the summer.

Borgo Aquileia, 10 Via A. di Prampero, 2 Via Grazzano, 18 33057 Palmanova (Ud) Borgo Udine, 25/b 33100 Udine 33100 Udine Tel. 0432 923042 33057 Palmanova (Ud) Tel. 0432 501066 Tel. 0432 25508 Fax 0432 923042 Tel. 0432 928719 Fax 0432 501066 Fax 0432 201116 [email protected] Fax 0432 928719 [email protected] [email protected] www.ristorantealconvento.it [email protected] www.allatavernetta.com www.hotelallegria.it

PAVIA DI UDINE REANA DEL ROJALE UDINE UDINE

In the heart of Friuli La Frasca Val Rojale La Ciacarade Là Di Moret In the heart of Friuli trattoria restaurant inn restaurant € 25-35 € 30-35 € 25 € 35 (meat and traditional menu) Closed on Wednesdays Closed on Wednesdays and Thursdays Closed on Sundays during the summer Closed on Sunday evenings and on Mondays at lunch

Typical cooking. Dishes/products of the territory: homemade cold Traditional cooking with an international and innovative influence. Updated traditional cooking. Dishes/produce from the territory Regional cooking. Dishes/products of the territory: Culatello ham cuts, Cormòns ham, local and organic vegetables, regional typical Dishes/produce from the territory such as cheeses, locally produced such as local cheeses, San Daniele ham, smoked trout, frico with from Sauris, polenta with maize of Mortegliano, speck from Sauris cheeses, homemade pasta and cakes. Selection of national and cured meats, puntarelle, goose breast, home-made tagliatelle with potatoes, cured and cooked goose meat with oranges, tagliatelle with smoked ricotta cheese and pears, San Daniele-style blecs, triple foreign high-quality beef, grilled. porcini mushrooms, fine barbecued meats, home-made desserts. with “gialletti” mushrooms, carpaccio of marinated beef. chocolate semifreddo. Historic restaurant, in 1905 it was a renowned inn, a fixed stop-off point for the coaches travelling across the empire.

Viale Grado, 10 Fraz. Lauzacco Via San Martino, 2 Viale Tricesimo, 276 33050 Pavia di Udine (Ud) Fraz. Zompitta (Ud) 33100 Udine Tel. 0432 675150 33010 Reana del Rojale Via S. Francesco, 6/A Tel. 0432 545096 Fax 0432 655526 Tel. 0432 852709/ 851085 33100 Udine Fax 0432 545096 [email protected] Fax 0432 851085 Tel. 0432 510250 [email protected] www.lafrasca.com www.ristorantevalrojale.com Fax 0432 510250 www.ladimoret.it

TRICESIMO UDINE UDINE Da Miculan Alle Tre Sorelle Trattoria Alla Vedova trattoria inn restaurant € 25-30 € 25-35 € 30-35 Closed on Wednesday evenings, Thursdays Closed on Sundays Closed on Sunday evenings and Mondays

Typical cooking, selected products, San Daniele ham, Sauris cold Regional seasonal meat and seafood dishes. Dishes/products of Traditional Friulian cooking. Dishes/produce from the territory cuts, local vegetables, Montasio cheese and homemade cakes. the territory: homemade cold cuts, regional cheeses, asparagus, such as wild herbs, asparagus, game in season, soft polenta with wild herbs, veal mille-feuille with asparagus, warm cherry tart with pork fat and ricotta, risotto of mallard duck, mixed grill, devilled vanilla ice cream. chicken, and chilled dessert made of ice-cream with oranges.

Piazza Libertà, 16 33019 Tricesimo (Ud) Viale Tricesimo, 264 Via Tavagnacco, 9 Tel. 0432 851504 33100 Udine 33100 Udine Fax 0432 851504 Tel. 0432 42826 Tel. 0432 470291 [email protected] Fax 0432 42826 Fax 0432 470291 www.trattoriamiculan.com [email protected] [email protected]

24 25 MALBORGHETTO MOGGIO UDINESE Antica Trattoria Da Giusi Agli Artisti trattoria inn € 35 € 25-30 closed on Mondays and Tuesdays Closed on Mondays (on Sunday evenings: optional)

Typical cooking from the Val Canale and historical cuisine. A small inn in the town centre of Moggio Udinese which offers Dishes/produce from the territory such as Montasio, smoked cured seasonal typical Friuli cooking. Dishes/products of the territory meats, smoked or ‘double-fermented’ ricotta cheese, goulash, selected respecting traditions but with a creative touch. smoked meat with sauerkraut, flour gnocchi with sasaka, gnocchi with apricots or plums.

From val Resia to Sella Nevea

Via Bamberga, 19 33010 Malborghetto (Ud) Piazza Uffici 9/A Tel. 0428 60014 33015 Moggio Udinese (Ud) Fax 0428 60014 Tel. 335 7050534 [email protected] [email protected] Where three borders come www.dagiusi.it www.osteriaagliartisti.it

MOGGIO UDINESE TARVISIO together and the cooking Al Montone

Albergo Ristorante Bar Leon Bianco Three frontiers restaurant inn - trattoria becomes richer € 25-28 (reservation required) € 30-35 Closed on Thursdays Closed on: Monday afternoons and Tuesdays (always open in high season)

Traditional and Friuli cooking. Family run restaurant, homemade Closed on Monday afternoons and Tuesdays (during the season agnificent nature which expresses a phytosaurus. In Pontebba you pasta with seasonal sauces and fillings. Dishes/products of the always open). An historical inn with original frescos from the M itself in wide-open valleys, enchanting could flash past on your skates territory: cjarsons alla resiana, mixed grill, rib steaks and T-bone 1600s. A menu follows according to the season, prepared with mountain peaks and forests of spruces in the modern ice palace, steaks, grilled on the fogolar, Frau Maria’s apple strudel. fresh produce that varies every day. Wooden barbecue for rib of which whisper together over 23 whilst in Malborghetto you will beef and game fillets. thousand hectares. These are the Tarvisio area’s find the Palazzo Veneziano calling cards, a territory which extends in the and the ethnographic museum most extreme north-eastern part of Friuli Venezia interesting. Before getting to Camporosso, you Giulia, where it brings together Italy, Slovenia could make a stopover in the Ugovizza dairy, and . It is the result of the Latin, Germanic which manufactures the locally produced milk, and Slav cultures which have also merged in the which is taken from the “red marked” breed of

kitchen - next to dishes based on mushrooms cow. Amongst the cheeses you will find here is Piazza Uffici, 4 Via Valcanale, 53 and game or specialities which have a Central the fine Montasio, which takes its name from the 33015 Moggio Udinese (UD) loc. Camporosso Tel. 0433 51114 33018 Tarvisio (Ud) European background such as goulash, typically evocative mountain of the same name which can Fax 0433 51990 Tel. 0428 63010 Mediterranean foods are also prepared. be reached by car from Sella Nevea. [email protected] Fax 0428 63010 www.leonbianco.info.it www.almontone.com With nearby and Slovenia on the other From Camporosso either on foot or in a two- hand, the towns of Pontebba, Malborghetto seater cable-car you can climb the Lussari, RESIA and Tarvisio share a curious and tasty product from where the Di Prampero ski slope starts and known as sassaka, which is a mix of pork fat which is one of the most exciting in the region. Osteria Alla Speranza and bacon layered raw, spiced, smoked and Up here, you can visit the Madonna del Lussari trattoria minced with onion. An itinerary to discover this sanctuary, which has been a site of pilgrimage for € 20-23 area could begin from the south, from val Resia Slav, German and Italian pilgrims. From Tarvisio, Closed on Tuesdays where there is a community of people who speak where you can personalise every type of sport, an ancient form of the Slav language which and not only that, with your skis on your feet A recognised historical establishment in Friuli Venezia Giulia. cannot be heard anywhere else and which has you can reach the Fusine lakes, which are two Typical Friulian cooking which also follows the Resiana tradition. carried on very particular traditions such as the pearls of water where the spectacular mountain Dishes/produce from the territory such as cijalciune resiani, Resiano famous Carnevale resiano. Here a type of garlic tops are mirrored. These are connected together garlic soup, mountain game, potato frico with polenta, buijardnik. is grown with from six to ten cloves, and which by a fascinating footpath, which is particularly And only during the Easter period, Resiano goat is also offered. has a stronger fragrance and taste than that of charming when muffled by the snowy landscapes. other types of garlic. The Resia maize known On the other hand, if you go to the Cave del as zitu is also renowned whose wholemeal flour Predil you will find a village created by miners is used to make buiadnik, which are typical - in the Museum of mining traditions you will festive sweets which remind us of the Tyrolean discover intense moments of days gone by. zelten. Moving on in the direction of Tarvisio, A little further south, your eyes will be filled with in Moggio Udinese, it is well worth seeing an the greeny-blue colour of the Predil Lake whilst Via Prato, 3 abbey, founded at the beginning of the year in Sella Nevea, a well-known skiing district on the 33010 Resia (Ud) Tel. 0433 53057 thousand, whilst in Dogna there is the Triassico slopes of the Canin massif, you can do tarzaning Fax 0433 53057 Museum where you will find a reconstruction of in the fun and safe Adventure Park. [email protected]

26 27 ARTA TERME CAVAZZO CARNICO Salon Borgo Poscolle restaurant trattoria € 20-35 € 25-30 Closed on Tuesdays, always open in summer Closed on Tuesdays and Wednesdays

Carnic cooking (for the most part). Dishes/products of the territory: Regional cooking with traditional and wholesome dishes prepared starters and first courses based on seasonal herbs and mushrooms, with high-quality raw materials coming from natural farms which smoked cold cuts from Sauris and Timau, meats and cheeses of respect the land and the rhythm of seasons; blecs, fregoloz, the territory available in season, game, homemade cakes. cjarsons, cheeses, cold cuts, mushrooms, game.

From Verzegnis to Arta Terme

Via Peresson, 70 Loc. Piano d’Arta 33022 Arta Terme (Ud) Via Poscolle, 21/A Tel. 0433 92003 33020 Cavazzo Carnico (UD) Fax 0433 929364 Tel. 0433 935085 [email protected] Fax 0433 935085 A large village with seven www.albergosalon.it [email protected] LAUCO PALUZZA

Alla Frasca Verde Da Otto A great village… valleys open to taste restaurant restaurant € 35 (tasting menu) € 30 Closed on Mondays Closed on Tuesdays

arnia reveals a magical world to visitors legends echo. You should see Typical and innovative cooking. Dishes/produce from the territory Regional cooking, in particular dishes from Carnia, with their such as cjarsons, tortelli with cheeses, carpaccio of venison, versions from the village of Timau. Seasonal gastronomy, herbs, - with a large “village” of seven valleys the lake, the Art Park and C polentina, fillet of beef in red wine and vegetables. mushrooms, cheeses, game. Don’t miss the cjarsons, the ever- which ridge the Carnic on the the archaeological digs - the present frico, venison and guanciale. And to finish... a wide border with Austria and Veneto. Crossing village is in fact one of the selection of homemade cakes. through this land which has held a very oldest in Carnia. After Tolmezzo colourful folkloristic universe intact and embellished with historical fascinating nature still seem to feel the buildings and the Carnic Museum of arts and fragrances of spices of the cramârs, the popular traditions “Michele Gortani” opens a door-to-door salesmen ahead of their time, host of possibilities. Passing Villa Santina and who between the 1500s and 1800s moved Invillino with the original high medieval parish Via Maria Plozner Mentil, 15 over the Alps into the German-speaking of Santa Maria Maddalena, carry on in the Via Capoluogo, 64 Fraz. Timau countries, selling their spices and fabrics. direction of Ampezzo to go up to Sauris, which 33029 Lauco (Ud) 33020 Paluzza (Ud) Tel. 0433 74122 Tel. 0433 779002 Here the wild herbs are used to enrich first is the highest village in Friuli Venezia Giulia. Fax 0433 74122 Fax 0433 779002 courses, omelettes as well as second courses A very green lake and enchanting alpine [email protected] [email protected] www.frascaverde.com www.ristorantedaotto.it - offering the palate intense pleasures. architecture introduce a valley which speaks There is something for every season (and for a language of German origin and where the every taste), from Savoy cabbage to radic di famous Sauris ham is born, which is smoked RAVASCLETTO SAURIS mont (mountain chicory) in the winter, like ossocollo, culatello, speck, the salami Hotel La Perla Riglarhaus pumpkin in the autumn, asparagus and sclopit and the cotechino also produced here. hotel / restaurant restaurant in the spring and in the summer and even the Coming back, you can discover the great € 25-28 € 25-26 lavender and elder flowers. The herbs are used dairy industry of the val Tagliamento dairy in Closed on Mondays closed on Tuesdays to prepare cjarsons, stuffed semi-sweet ravioli Enemonzo and the val Degano dairy in Ovaro. with dough of various herbs” or of potatoes, Before reaching this village, however, in Raveo Typical cooking of the territory. Apple dumplings, toc in braide, nut Mountain and traditional cooking. Dishes/produce from the territory with a mix of raisins and sometimes even you should taste the typical and crunchy crisp, porcini mushroom strudel, soup of barley and beans from such as cjarsons with wild herbs and ricotta, gnocchetti with Sauris chocolate, which are then served with melted “S”-shaped biscuits known as Esse because of Povolaro, sea-buckthorn grappa, ice cream with warm blueberries from speck and cumin, triangles of formadi frant, morsels of venison butter and cinnamon after cooking. Fruits then their shape. Going past Comeglians, you will Mount Zoncolan, tortelli pasta with beetroots, pork shin, salami cooked with juniper and polenta, home-made desserts. make up the base of home-made specialities discover Cercivento and the Farie di Checo, a in vinegar, tortelli pasta with herbs, apple strudel with vanilla sauce. such as thorn- berry and dandelion syrups, apple blacksmith’s forge from the 1400s. Then on to juice and jams. Not to be forgotten are Carnia’s Sutrio, which is renowned for its wood-working, borlotti beans, the polenta maize from Carnia and and Paluzza with its medieval Torre Moscarda. the savôrs, a mix of minced vegetables which Going down to Arta, you can have some care are full of flavour, manufactured in glass jars. and attention in the Health spa with sulphur There are innumerable itineraries you can go water from the fonte Pudia, which was already on to discover cooking, art and history in this known in Roman times. Via S. Spirito, 43 Fraz. Lateis, 3 33020 Ravascletto (UD) 33020 Sauris (Ud) area. Those coming from the south, before Tel. 0433 66039 Tel. 0433 86049 reaching Tolmezzo, deviating to the left will Fax 0433 66351 Fax 0433 86049 [email protected] [email protected] come to Vezegnis, a place where ancient www.laperlahotel.eu www.sauris.com

28 29 VERZEGNIS VILLA SANTINA Antica Osteria Stella D’Oro Vecchia Osteria Cimenti restaurant restaurant € 27-32 € 35 Closed on Mondays (apart from August) Closed on Mondays, always open from 15.7 to 15.9

Typical local cooking. Dishes and produce from the territory such Refined traditional cooking. Dishes/produce from the territory such as game, cjalsons, toc di vora, frico (all year round), in season, as mountain cheeses, soufflés of fine herbs, potted pheasant, ravioli with herbs, asparagus lasagne, mountain chicory, toc in agnelotti stuffed with trout and basil, macaròns cui lops, kid offal, braida, Savoy cabbage, pumpkin and sclopit pie. foil-baked porcini, bavarese of lavender flowers.

From Venzone to Varmo

Via Tolmezzo, 6 Loc. Villa Via Cesare Battisti, 1 33020 Verzegnis (Ud) 33029 Villa Santina (Ud) Tel. 0433 2699 Tel. 0433 750491/ 75807 Fax 0433 40992 Fax 0433 750491/ 75807 [email protected] [email protected] Di cà e di là dall’aghe. Along the majestic

A great village… Solution to the “Flavour Quiz” (from page 4)

Pitina is a special cured meat made with non-pork meats and typical in the Pordenone Tagliamento River Valleys; jota is a traditional Triestine soup, with sauerkraut, beans and sausage; brovada is a vegetable (made with red turnips, fermented in wine marc), which throughout Friuli river has marked the region Friuli which are then boned by during the winter is paired with musèt (cotechino); boreto is a fish dish (NOT a broth!) A Venezia Giulia’s history as well as hand and smoked. From its culture, its lifestyle and its here towards the west the and the pride of the fishermen from the Island of Grado. language. One thing is sure, the gentle hills open up to Arcano great Tagliamento River never stops Superiore where an enchanting castle amazing us with the threads it weaves watches over a hamlet where organic wines with its creeks, its wide river bed, and and oil are produced. Moving back down the the vegetation which embellishes it. valley, it crosses Coseano and Dignano it It flows through territories in which wine goes past the bridge over the Tagliamento and food tradition is articulated with pork- to dock on the other side in Spilimbergo based dishes and sausages, from the with its charming town centre, embellished exquisite San Daniele ham, from delicious by a 13th century cathedral and by the cheeses to smoked trout. Let’s leave from castle where the Painted palace stands out. Venzone, where the local dairy produces Here you will find traditional sausages and excellent cheeses, ice-cream and ricotta. the “punta di coltello” (knife-point) salami, In October during the pumpkin Festival, baccalà and green asparagus in sweet and the towns paved streets and the buildings sour sauce. Going still further south, you embellished with two-mullioned windows will discover Valvasone, with its city walls shine with a special light, which seems to and the manor house, the medieval houses ricochet back to the Middle Ages and to the and the lovely buildings. It is just a short Renaissance. Coming down into the valley step to get to Casarsa della Delizia - you and passing through Osoppo with its hill will get to know the motherland of Pier that hosts a monumental national fortress, Paolo Pasolini, in a land which inspired which is lapped by the natural reserve of the vibrant poetry written in the Friulian the Cornino Lake where the majestic griffons language by the author. nest. You then come to San Daniele and the Crossing the Tagliamento once again, to ham of the same name. Its excellence is Codroipo to the village of San Martino, due to the meeting between the fresh where there is an interesting collection of mountain air and the mild breezes from vintage carriages from all over and the Adriatic which blend along the natural in Passariano you will find the splendid villa conductor - the Tagliamento River. This can Manin, which was the residence of the last be seen in all its splendour from the Monte Venetian Doge. Going through Camino al di Muris of Ragogna, which embellishes the Tagliamento, with a wealth of rural hamlets, southern slopes of San Pietro castle. In you will reach Varmo, where you will find Villanova you will find the Queen of San dishes enriched with Tagliamento herbs and Daniele - a trout which is bred in the fresh in Rivignano you will be able to taste the and oxygenated waters of the Tagliamento, mixed fried lagoon fish.

30 31 BUJA CASARSA DELLA DELIZIA LATISANA RAGOGNA Al Ladin Novecento La Fattoria Dei Gelsi Al Vecjo Traghet restaurant restaurant restaurant trattoria € 25-35 € 32-35 € 35 (price for tasting menu to be agreed in advance) € 18-35 Closed on Monday evenings and on Tuesdays Closed on Thursdays Closed on Tuesdays (except during the summer) Closed on Tuesdays

Regional cooking. Dishes/products of the territory: local cold cuts, Traditional cooking reviewed. Dishes/products of the territory: Traditional marine and creative cooking. Dishes/produce from the Regional cooking. Dishes/products of the territory: frico with homemade pasta with game sauces, cjarsons, plum dumplings, pitina, wide selection of cheeses, cold cuts and oils, baccalà, wild territory such as octopus with polenta, sardines in saôr, risotto with polenta, local cold cuts and cheeses, formadi frant, hot dishes roast and char-grilled meat, bull kebab, homemade cakes. radicchio with honey mushrooms, sausage and formaggio ubriaco, gò, boreto alla graisana, stewed eel, mixed fried lagoon fish. based on meat or with seasonal herbs and vegetables, soups, The restaurant lies in front of the parish church of San Lorenzo risotto with pitina and radicchio, roast kid with herbs and potatoes. mixed grill, roast meat, goose meat, brook trout, brovade e muset, on the Mount of Buja. ladric cu las frices, urticions.

Via Menotti, 62 Via Lignano Sud, 55 Via 2 Giugno - Loc. Tabine Piazza San Lorenzo, 13 33072 Casarsa della Delizia (Ud) 33053 Latisana (Ud) 33030 Villuzza di Ragogna (UD) Monte di Buja Tel. 0434 86203 Tel. 0431 53100 Tel. 0432 957743 33030 Buja (UD) Fax 0434 86151 Fax 0431 522784 Fax 0432 954213 Tel. 0432 960224 [email protected] [email protected] [email protected] Fax 0432 96250 www.ristorante900.it www.lafattoriadeigelsi.com www.alvecjotraghet.it

CODROIPO CODROIPO RIVE D’ARCANO RIVE D’ARCANO Along the Tagliamento river Osteria Alle Risorgive Ristorante Del Doge Al Gnotul Antica Bettola Da Marisa Along the Tagliamento river inn restaurant trattoria trattoria € 15-25 € 30-35 € 20-27 € 10 - 30 Closed on Mondays Closed on Mondays Closed on Mondays Closed on Thursdays and on Saturdays at lunch

Typical seasonal cooking from Friuli. Dishes/products of the Regional, seasonal and innovative cooking. Dishes/products of the Updated traditional cooking. Dishes/produce from the territory such Classic Friuli cooking. Dishes/products of the territory: toc in territory: local cold cuts and cheeses, frico with potatoes and territory: San Daniele ham and smoked ham from Sauris, meat as frico, San Daniele ham, pitina, home-produced sausages, gnocchi. braide, file e daspe, papazzoi, blecs with duck ragout, pork shin wholemeal polenta, barley and bean soup, mushroom soup, porcini with lemon sauce and with cheese and nut cream, puff pastry with During the season we have game, mushrooms, pumpkin, wild herbs, with grappa, ricotta cheese tart; from May to September open-air mushrooms and chestnuts, muset con brovade, goulash, game, Montasio cheese and porcini mushrooms, seasonal risottos, Manin- asparagus and soups. barbecue. tripe, homemade cakes. style goose with polenta, homemade desserts.

Via delle Acacie, 2 Via dei Dogi, 2 33033 Codroipo (Ud) loc. Passariano Via Roma, 25 Via Coseano, 1 Tel. 0432 904491 33033 Codroipo (Ud) 33030 Rive D’Arcano (Ud) 33030 Rive d’Arcano (Ud) Fax 0432 904491 Tel. 0432 904829/906591 Tel. 0432 809470 Tel. 0432 807060 [email protected] Fax 0432 905463 Fax 0432 809470 Fax 0432 807928

COSEANO LATISANA RIVIGNANO SAN DANIELE DEL FRIULI Al Mulino Del Conte Da Mauro Il Tinèl Dal Ferarut Al Picaron farmhouse restaurant restaurant trattoria restaurant € 18-25 € 35 € 18-35 € 30-35 Only open on Fridays, Saturdays and Sundays Closed on Wednesdays Closed on Tuesday evenings and on Wednesdays Closed on Mondays

Typical traditional Friulian cooking. Dishes/produce from the Traditional and reviewed seafood dishes. Dishes/products of the Traditional cooking. Dishes/products of the territory: San Daniele Traditional cooking strongly related to seasons and to the territory. territory such as ham and cured meats, home-bred poultry territory: fresh fish of the day in season, mixed starters, spaghetti ham, local cold cuts, Montasio cheese, cuttlefish in tocio, mixed Platter of pears and formaggio ubriaco, tagliolini pasta with shallot and pork. Montasio cheese, seasonal fruit and vegetables. with clams, strigoli pasta with prawns and zucchini, char-grilled fried lagoon fish, muset e brovade, tripe with polenta, frico. and crisp ham, roast pork fillet with spices. Enchanting panoramic fish. Tasty char-grilled rib steaks and various kinds of meat on position with summer terrace. request. From this year on take-away service too.

Via Volton, 12 - Loc. Pertegada Via Sant’Andrat, 3 Via di Coz, 2/1 33053 Latisana (Ud) 33038 San Daniele del Friuli (Ud) 33030 Fraz. Cisterna Coseano (Ud) Tel. 0431 53109 Via Cavour, 34 int. 1 Tel. 0432 940688 Tel. 0432 862240 Cell. 338 8838621 33050 Rivignano (Ud) Fax 0432 940670 Fax 0432 862935 Fax 0431 53344 Cell. 333 8522893 [email protected] [email protected] www.ristorantedamauro.com Fax 0432 774245 www.alpicaron.it

32 33 SAN DANIELE DEL FRIULI SAN DANIELE DEL FRIULI VARMO VENZONE Da Catine Da Scarpan Trattoria Da Toni Carnia trattoria restaurant trattoria restaurant € 28 € 25-35 € 35 € 35 Closed on Monday evenings and on Tuesdays Closed on Tuesday evenings and on Wednesdays Closed on Mondays all day and Tuesdays at lunchtime Always open

Typical Friuli cooking. Dishes and products of the territory: San Seasonal cooking of the territory. Dishes/products of the territory: Updated regional cooking. Dishes and produce from the territory Classic Friulian cooking. Dishes/produce from the territory such Daniele ham (19 months), salmon trout, spaghetti with smoked San Daniele ham, smoked trout (always), mushrooms, pumpkin, such as asparagus, fresh and ripe Montasio cheese, farmyard as ham and cured meats from Sauris, local cheeses, seasonal trout, potato and onion frico (a typical dish based on melted asparagus, kid from the Valley of Arzino, spaghetti with trout, animals, Tagliamento herbs. herbs and mushrooms, ravioli with herbs, cjarsons, frico, barbecued cheese), herb omelette, homemade cakes. polentina (soft and creamy polenta) with mushroom fondue, game, meats and game. homemade cakes.

Via Sentinis, 1 Loc. Gradiscutta Via Canal del Ferro, 28 33030 Varmo (Ud) Loc. Carnia Loc. Aonedis, 78 Via G. Garibaldi, 41 Tel. 0432 778003 33010 Venzone (Ud) 33038 San Daniele del Friuli (Ud) 33038 San Daniele del Friuli (Ud) Fax 0432 778655 Tel. 0432 978013 / 978083 Tel. 0432 956585 Tel. 0432 943066 [email protected] Fax 0432 978187 Fax 0432 953577 Fax 0432 941043 [email protected] [email protected] www.dacatine.it [email protected] www.datoni.it www.hotelcarnia.it

SAN DANIELE DEL FRIULI SPILIMBERGO VIVARO

Along the Tagliamento river Ristorante Al Cantinon Al Bachero Lataria Dei Magredi Along the Tagliamento river inn/restaurant inn farmhouse restaurant € 25-35 € 15-23 € 25-33 Closed on Thursdays Closed on Sundays and on Monday evenings closed on Tuesdays, Wednesdays and Thursdays

Traditional seasonal cooking. Dishes/products of the territory: salad Typical Friuli cooking. Dishes/products of the territory: baccalà, Territorial cooking which is rigorously farmhouse based and mainly with San Daniele ham and pears, Montasio cheese and nuts, San tripe, frico with polenta, salami cooked in vinegar, barley and uses organic garden vegetables. Pigs, beef-cattle and farmyard poultry Daniele “Regina” trout tartare with fennel and squashed orange, beans, dumplings with butter and ricotta cheese, polenta are all raised outdoors. Dishes are prepared following inspiration from pheasant ravioli with its gravy, spaghetti with eggs and chopped pasticciata, San Daniele ham, local cold cuts, homemade strudel. ancient Friulian cookery books, whilst at the same time updating the sautéed trout, gilt-head bream fillet with cherry tomatoes and olives, recipes in a modern form. Few added fats and careful work to retain apple strudel, chocolate tart with cream and black cherries. traditional flavours are a key ingredient.

V.lo Centrico, 14 Via Cesare Battisti, 2 33099 Vivaro (Pn) 33038 San Daniele del Friuli (Ud) Tel. 0427 97037 Tel. 0432 955186 Via Pilacorte, 5 Fax 0427 97515 Fax 0432 955186 33097 Spilimbergo (Pn) [email protected] [email protected] Tel. 0427 2317 [email protected] www.alcantinon.it www.osteriabachero.com www.gelindo.it

SPILIMBERGO VALVASONE Da Afro Pozzodipinto inn - restaurant inn, restaurant The Italian cooking Academy has Friulian origins € 25-35 € 25-35 Closed on Sunday evenings Closed on Sunday evenings and Mondays On July 29th 1953, at the Hotel Diana in Institution of the Italian Republic. The Academy, as Milan, Orio Vergani, a great journalist and foreseen in its statute, promotes studies on the problems Regional cooking. Dishes/products of the territory: in winter mixed Regional, seasonal, home-made cooking. Goose, pork, frico, grandson on his mother’s side to the lawyer of Italian gastronomy and cooking; it also promotes and boiled meat on Thursdays, baccalà and tripe on Fridays, dishes asparagus, snails, mushrooms, San Daniele ham, bigoli with from Cividale Carlo Podrecca, together with enhances the value of historical research into cooking as based on pork meat, musetto, brovada; in spring herbs, asparagus goose meat, spatzli with duck. and always small farm animals (goose, duck, pigeon, rabbit); in a group of prestigious figures from the world an expression of tradition, civilisation, culture and science. summer vegetables and mushrooms prepared in several ways. of business and culture, founded Accademia As well as this, particular attention is placed on favouring Italiana della Cucina (Italian Cooking Academy). those establishments who offer a serious guarantee to These were the years of social and economic respect and observe traditional and characteristic national reconstruction in Italy after the Second World War. cooking. The Academy is organised into Italian Delegations With his initiative, Orio Vergani intended to contribute (which can either operate throughout the national territory in defending history, culture and tradition, in which or in one province or in part of a province), Overseas cooking cannot be considered a second rate component. Delegations (almost a hundred of them) which are present Via Umberto I, 14 Via Pozzodipinto, 44 The reasons which, 54 years ago, pressed Orio Vergani to in every continent, the national “Franco Marenchi” Higher 33097 Spilimbergo (Pn) 33098 Valvasone (Pn) Tel. 0427 2264 Tel. 0434 899625 / 89540 give life to this Association are still very topical today - it Educational Centre and by regional Higher Educational Fax 0427 2264 Fax 0434 899728 is enough to say that the Academy, with a Presidential Centres. Regional Delegations are coordinated by a [email protected] [email protected] www.osteria.daafro.tin.it www.pozzodipinto.fvg.it Decree on August 18th 2003, became a Cultural territorial Manager.

34 35 AUSTRIA

TARVISIO CARNIA

SLOVENIA

UDINE PORDENONE GORIZIA

TRIESTE

ARTA TERME TARVISIO AEROPORTO RONCHI DEI LEGIONARI LIGNANO Via Umberto I, 15 Via Roma, 14 Via Aquileia, 46 Via Latisana, 42 33022 Arta Terme (Ud) 33018 Tarvisio (Ud) 34077 Ronchi dei Legionari (Go) 33054 Lignano Sabbiadoro (Ud) Tel. 0433 929290 Tel. 0428 2135 / 2865 Tel. 0481 476079 Tel. 0431 71821 Fax 0433 92104 Fax 0428 2972 Fax 0481 776729 Fax 0431 70449 [email protected] [email protected] [email protected] [email protected]

GORIZIA TRIESTE AQUILEIA PIANCAVALLO Corso Italia, 9 Piazza Unità d’Italia, 4b Via Julia Augusta Via Collalto, 1 34170 Gorizia 34121 Trieste Parcheggio - bus terminal 33081 Piancavallo (Pn) Tel. 0481 535764 Tel. 040 3478312 33051 Aquileia (Ud) Tel. 0434 655191 Fax 0481 539294 Fax 040 3478320 Tel. e fax 0431 919491 Fax 0434 655354 [email protected] [email protected] [email protected] [email protected]

PORDENONE UDINE GRADO Via Damiani, 2c Piazza 1º Maggio, 7 Viale Dante, 72 33170 Pordenone 33100 Udine 34073 Grado (Ud) Tel. 0434 520381 / 520974 Tel. 0432 295972 Tel. 0431 877111 Fax 0434 241608 Fax 0432 504743 Fax 0431 83509

Informazioni Turistiche/Tourist Information Touristische Auskünfte//Informations Touristiques Turistiche informacˇije [email protected] [email protected] [email protected] Easy to reach, hard to forget

Turismo Friuli Venezia Giulia Piazza Manin, 10 loc. Passariano Inglese 33033 Codroipo (Ud) Italy tel. +39 0432 815111 fax +39 0432 815199 [email protected]

Info

DSF design / photo: Baronchelli, Calice, Campanile, Consorzio Tutela Ramandolo, Consorzio Tutela Vini DOC Colli Orientali del Friuli, Crozzoli, Da Pozzo, FriulTrota, Tassotto & Max, Valdemarin / printed by: Risma

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