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: : : W H O W E A R E
There are places which seem to have chosen to move away from other places, just to preserve their secrets in a very jealous way. The occidental Pedemontana is one of them.
Here is the “Vecia Hostaria da Gino”, a place where the old beams and hundreds of copper pots remind us of a simple life in relation with earth, where furnishings become a piece of history that seems to live again around the “fogolar” (fire-place).
The original cooking of friuli at “da Gino” has always been loved, preserved and proposed for many many years. Flavours from the past revived in the “frico” or in the “polenta cul cavo and salami”, in the home-made pasta and fabulous bread. The delicious grilled meat has an unforgettable flavour. Salami and ham snaks makes the whole afternoon lively. All this and other genuine food can be also tasted in a wonderful garden.
You eat in this way at the “Vecia Hosteria da Gino”, where you can also have accomodation in 15 very comfortable rooms.
: : : N E W S
Il nostro menu
(Our Menu)
**Altri piatti e menu diversi sono disponibili previa prenotazione***
°°°Telefoni: 0434/65 60 60 e 0434/65 68 81°°°
ANTIPASTI
(APPETIZERS)
Prosciutto di S.Daniele
(S.Daniele ham)
Petto d’oca affumicato con rucola
(Smoked goose breast on wild salad)
Le ciotole alla maniera di Gino
(Assorted vegetable appetizers Gino’s style)
Cialda di frico con polenta e funghi
(Cheese basket with polenta and mushrooms)
Formaggio salato della Val di Cosa
(Typical salted soft cheese bites)
I PRIMI PIATTI
(FIRST COURSES)
Minestra di orzo e fagioli alla “furlana”
(Beans and barley soup, friuli style)
Pasticcio di crespelle ai porcini
(Baked crepes with porcini mushrooms)
Pappardelle al taleggio e profumo di tartufo
(Large flat noodles with Taleggio cheese falvoured with truffle )
Tagliolini ai funghi
(Thin noodles with mixed mushrooms)
Tagliatelle con salsiccia e melanzane
(Home-made flat noodles with eggplant and sausage)
Gnocchi di patate con burro e salvia
(Potato dumplings with butter and sage)
Pizzoccheri con spinaci formaggio e patate
(Whole grain pasta with cheese spinach and potatoes)
"Cialzons" (ravioli) ripieni di patate e speck conditi con ricotta
affumicata
(Ravioli stuffed with potatoes and speck with smoked ricotta cheese)
I SECONDI DELL’HOSTERIA
(GINO’S MAIN COURSES)
Filetto di manzo grigliato ai funghi porcini
(Beef fillet grilled with “porcini” mushrooms)
Petto d’anatra all’aceto balsamico
(Duck breast with balsamic vinegar)
Frico morbido con soppressa all’aceto
(Warmed cheese with salami fried in vinegar)
Frico croccante con patate e speck
Warmed cheese with potatoes and speck)
Trota del Livenza gratinata
(Grilled trout with parsley)
Piccatina di tacchino con senape e pancetta
(Turkey cutlet with cream, mustard and bacon)
Filetti di maiale alle erbe
(Pork fillets with wild herbs)
Anatra in tecia
(Braised duck with spyces)
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