Our specialties

The wines are paired with local gastronomic specialties according to the season.
Saporito delle Valli - Alpine cheese from Natisone Valley
Morlacco - artisan alpine cheese, made with raw semi-skimmed milk, typical of Monte Grappa area
Sot le trape - cheese aged in the vinassecibo

Stravecchio - cheese aged for 6/8 months
Cacio al tartufo - Cheese with truffles
Cheese ripened in mountain hay
San Daniele raw ham DOC
Cooked Ham served with freshly grated horseradish
Local cold cuts
Prosciutto di Cinta Senese – it ripens, wrapped in chili peppers, for 16 months.
Pepper Lard- Special lard wrapped in red pepper.
Stockfish – Wet stockfish made frothy with the addition of olive oil.
Rusclis - wild asparagus, shoots of the butcher's broom plant.
Radic de Mont - Alpine sow-thistle shoots, harvested young and conserved in oil.
Sclopis - shoots of Silene vulgaris that are used to make omelettes or risottos.
Castraure – bitter artichokes, typical of the Venice lagoon, taken from the first bud that the plant produces.
Seasonal fruits homemade jams: bitter oranges from Sicily, pears and tangerines, plum, dolcelatte (milk jam), cherries, amoli (wild plums), peaches and lemons, onions from Tropea, persimmons, pumpkins, green tomatoes, quinces, figs, white watermelons, kiwis and ginger.
Wine jellies


Bread is always fresh, even on Sundays.

Take a look at our rare products!