The authentic expression of the products from the land and sea of Friuli. That’s the secret. “My favorite teacher was Ivonne, my mother.” Is that enough?
Can we add that her restaurant has two Michelin stars to “dignify” her dishes? There’s no need. Honestly, the dinner on January 26 in Ronchi di Percoto/Udine (preview of the Nonino Prize) seemed “different” from the amazing menus of some starred restaurants, where the visual sometimes takes precedence over the substance. In the realm of the Grappa family, to delight the guests (first and foremost, the prize winners), Scarello prepared a substantial dinner with top marks.
The three dishes at the center of the menu presented foods easily recognizable to the eyes and palate. Local ingredients cooked wonderfully, traditional recipes with innovative touches but without distortion. Excellent. Here’s the menu: Zùf (polenta) of pumpkin, smoked ricotta, and milk cream in the pitcher; Godia potato gnocchi parmigiana and morchia (photo); Boiled goose leg, celery purée, and horseradish (photo).