Agli Amici

Emanuele Scarello is a chef who expresses the wonders of Italian culture and sentiment. He draws his inspiration from traditional elements and recipes to then develop them into an eminently creative cuisine. For example, “la busera di gamberi rossi…oggi” gives way to splendid raw red prawns served next to a pepper and sun-dried tomato gelatin, a yellow pepper ice cream, a piece of crispy polenta and a slice of crispy onion. It is an exuberant demonstration of traditional flavors refitted to a modern aesthetic, with a common denominator of exquisiteness. The calamari hamburger, browned on the exterior and marvelously juicy inside, with potato cream and olive oil ice cream, is a new demonstration of audaciousness and sensitivity, impeccable in its execution, reproducing familiar flavors with delicacy, with the only error consisting in not using a fresh cephalopod, which impedes us from giving the dish the high note it deserves for the idea and development. The pasta dishes are very well resolved, carrying with them all the valor of homemade pasta. The ravioli with cod, corn soup and white wine were perfectly prepared, maintaining a pure nature of the ingredients as well as adding complements that stimulate the mind and palate without pursuing eccentricities. The tortelli are superb, flavored with crab, Norway lobster and zotoleti, they come with a refreshing infusion of melissa and mint, meriting the use of the word ‘astonishing’. The same enthusiasm is extendable to the tortelli with tripe and vegetables: a memorable combination developed with laudable virtuosity. The chef outdoes himself again with the risotto, illustrated here with asparagus and herbs, which is absolutely immaculate. The rice preserves its flavor and texture, magically paired with the vegetables that bring the dish richness, nature, lightness, nuances… unforgettable. This dish is marked by Ivonne’s touch, Emanuele’s mother, a sensitive woman with remarkably good taste who also shares the rings with her son. The Istria lamb with wild fennel – rosy and flavorful – is distinguished by its nobility, masterful preparation and harmonious accompaniments; we find ourselves before an affable style within the realm of innovation. The desserts confirm the philosophy and fine work of the establishment: orange terrine with almond ice cream, honey tart with chamomile ice cream and the consistency of the Ricotta de Godo all incite indulgence.

On a side note, Michela, the chef’s sister, performs in the dining room with perfect mastery and is an enthusiastic sommelier as well.

In short, the most interesting restaurant, by far, of Friuli Venecia Giulia.