Choosing a supplier, for us, means recognising ourselves in their values — in the way they work, and in the care they bring to their ingredients.
Friultrota works the Trout “Regina di San Daniele” with the same philosophy that guides our kitchen: artisanal craftsmanship, attention to quality, and a commitment to keeping things genuinely good. A choice that swims against the current of standardised tastes, in pursuit of what is truly authentic.
The unique flavour of the Regina di San Daniele has become a protagonist in several of our dishes, alongside ingredients that enhance rather than overshadow it. As in the Jolanda de Colò Foie Gras — pan-seared goose foie gras escalope, the trout “Regina di San Daniele”, and candied spring fruit — where contrasting flavours weave together into something unexpectedly seamless.
But this ingredient also surprises alongside game. In our iconic The Deer, the Trout and the Pistachio, deer sautéed in the pan, pink, meets trout eggs and the flavour of pistachios — each element finding a new dimension through the other.
The Trout “Regina di San Daniele” always makes itself known. It lingers, leaves its mark — even when it seems to be playing a quiet, supporting role…
