Fireplace. Wine. Home.

In Friuli, a different language is spoken from the rest of Italy, and the same thing happens in the cuisine of this borderland, where dishes have always been the result of contaminations between Italian, Austrian and Slovenian traditions. It is a cuisine of land and sea, lots of wild herbs, vegetables, polenta and cheese skilfully paired with excellent wines. Unmissable are traditional dishes such as frico, cotechino with brovada (Musèt e brovade), cjarsons, mixed boiled meat, goulasch and fresh salami cooked in vinegar. Not forgetting Tagliatelle al San Daniele, Montasio, smoked trout and many other delicacies. One thing you absolutely must do in Udine is to enter an Osteria: meeting in an osteria is a custom handed down from the past when men, after work, would gather in these places to chat with friends, drink the classic Tajut, relax and often play cards. Even today when you enter you will find a rustic and informal ambience, simple wooden furniture, where the fireplace is always lit and old photographs on the walls. Udine's gastronomic offer is incredibly varied, as it is now also made up of elegant and sophisticated restaurants with an international outlook, which make the combination of tradition and innovation their greatest asset.

The Osteria in Friuli is a ritual, a habit: for us it is one of those institutions not to be touched, so much so that we even have a committee for its defence!