Marco Felluga Molamatta, Collio, 2000
This refreshing white wine is produced from a blend of Tocai Friulano, Ribolla Gialla and Pinot Bianco grapes grown in the Friuli region. Its vibrant floral and peach aromas and flavors combined with its fresh lingering finish and excellent balance make it a great pairing with Capesante Gratinate and Pasticcio alla Gradese.
bottle $29 glass $7.75 1/2 glass $4

Villa del Borgo Pinot Grigio, Grave, 2000
Produced from 100% pinot grigio grapes grown in the Grave zone of Friuli, this medium-bodied crisp white wine has great brightness and many layers of flavors, including citrus, apricot and spice. It is a great match with Prosciutto di San Daniele e Melone, Risotto alle Ortiche and Gamberoni alla Busara.
bottle $24 glass $6.50 1/2 glass $3.25

Marco Felluga Merlot, Collio, 1999
A lush medium-bodied red wine full of bright blackberry, cherry and spice. Produced from 100% merlot grapes cultivated in the limestone and clay soils of the Collio area, this velvety wine is a great match with Mezze Maniche al Sugo d’Oca, Scaloppine con Maiale e Asparagi and Costata Bovina.
bottle $33 glass $8.75 1/2 glass $4.50

orn in Marcon, Veneto, Mauro Mazzon grew up learning how to cook in a family of seven children. “It was like a cooking class with my mother as the teacher and my brothers and sisters as the students”, Mauro says.

“We did not live very far from the city of Trieste in Friuli and had a saying, ‘Andiamo a bere un caffè a Trieste’. This translates to ‘Let’s go to Trieste for a coffee.’ Trieste is famous for having the best coffee, so my friends and I would drive two hours for coffee and a meal of Gamberoni alla Busara. The busari were pirates of ancient times who plundered ships in the waters near Trieste. The history of these men intrigued my friends and me, so I have many fond memories of this dish.

“If you are lucky enough to travel to Friuli you must visit Palmanova, south of Udine. It is a spectacular nine-sided city built as a fortress by the Venetians in 1593. Since no buildings have been added, it is a wonderful opportunity to visit a Renaissance town in its original form.

“Cooking to me is like medicine: I have to take it every day or I’ll feel bad. With my wonderful Sous Chefs and crew, I am able to feel great every day! So enjoy this menu Friuli-Venezia Giulia - ”Buon appetito!”

riuli is not on the ordinary tourist itinerary and is seldom visited by foreigners. But the people are honest and sincere and their initial reserve quickly gives way to warmth and hospitality, especially when it comes to food.

Our menu this evening features dishes that evoke the region’s abundant natural resources: Capesante Gratinate (scallops with rock shrimp, potatoes, white wine and artichokes), Pasticcio alla Gradese (fresh pasta layered with crab, shrimp, mussels, clams, scallops and tomato bechamel) and Risotto alle Ortiche (risotto with shrimp and stinging nettles). Stinging nettles grow wild in meadows and by the roadside and are considered by many to be a treatment for various physical ailments. Gloves must be worn to gather the nettles as their tiny hairs leave a burning rash. Once cooked, however, they are no longer harmful, and the nettles are delicious and nutrient-rich.

Much of the food of Friuli is borrowed from the Venetian repertory, so polenta often appears with dishes, such as Gamberoni alla Busara (shrimp sauteed with paprika, garlic and brandy).

The rustic peasant style of cooking around the area of Trieste tends to the rich and robust. Mezze Maniche al Sugo d’Oca (pasta tubes with goose ragu), along with a slice of Pane di Zucca e Noci and a glass of merlot makes for a deeply satisfying meal.

Prosciutto di San Daniele, featured in the antipasti with fresh melon, is world famous. The microclimate of this small community in Friuli has resulted in the unique quality of this air-cured ham.

With regard to wine, Friuli has a particularly well-adapted climate and superior soil for grapes and it produces some fine indigenous varieties. The best known is Pinot Grigio, a dry, crisp white wine made from the pinot grigio grape.