What we don’t produce ourselves, we choose with the same care we bring to our own ingredients. Selecting a producer means choosing a philosophy, a story, a way of belonging to this land.
At Ristorante Trattoria Al Cacciatore, you’ll always find the grape seed flour bread sticks from the Pinat family, who decided to turn something as simple as a bread stick into something truly special. Flour milled from grape seeds, a byproduct of local winemaking, becomes the base for these fragrant, distinctive “grissini”. A quiet example of how the resources of a place, even those once considered waste, can become something extraordinary.
Then there is the D’Osvaldo family, who for generations in Cormons have kept alive a craft passed down with rigor and devotion. Their prosciutto, along with their lardo and guanciale, is the result of an attention to detail that begins long before the curing: from the welfare of the animals to the way they are raised and fed. From breakfast to dinner, D’Osvaldo charcuterie has become an essential presence on our table.
Among our drinks, you’ll find the spirits of the Nonino family, Friulian distillers since 1897, whose story is one long act of respect for this land. Their Grappa and Grape Spirits are made exclusively from fresh raw materials, distilled by hand in traditional copper batch steam stills in Ronchi di Percoto, and aged naturally in barriques, with no added colorants.
Different stories, but all deeply familiar to ours: families who have chosen to carry a tradition forward, refining it with every generation. Just as we do, in the Sirk family.
