Chef Vicente Mendoza

    Chef Vicente Mendoza

“Much like the region of Friuli, my cooking is influenced by the seasons, utilizing the freshest meats and produce available at the time.”

Fruili-Venezia Giulia is not on the ordinary tourist itinerary and is seldom visited by foreigners. But you’ll find the people here are honest and sincere and their initial reserve quickly gives away to warmth and hospitality, especially when it comes to food.

The rustic peasant style of cooking around the area of Trieste, where it feels like you are in a different country, tends to the rich and robust. Zuppa di Fagioli e Bietole( cannellini bean soup with root vegetables, tomatoes, Swiss chard and Grana Padano croutons) and Gnocchi alla Friulana (housemade potato dumplings with Italian sausage) are perfect examples of this hearty style.

Il Fornaio – 2015

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