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A family-run artisan distillery, now in its third generation, located in Friuli that has been dedicated to the world of quality distillates and liqueurs for 80 years. Behind the excellence of each product there is an authentic spirit symbol of an ancient distilling tradition: raw materials selected of excellence, traditional steam stills or hand-operated bain-marie, precious barrels for ageing, passion and research. In the Bepi Tosolini distillery there has never been a rush, the slow processing phases and the low production of traditional plants have marked time and quality for almost a century.

With wisdom and attention, the master distiller selects the “GOOD TASTE” of the grappa, only the best part becomes a Bepi Tosolini distillate, which has always signed its signature grappas.

Friultrota means ready-to-eat fish, for those who don’t have time but don’t want to give up Quality, Taste and Wellness. Prepared with the finest raw materials, the best craftsmanship and only natural ingredients. Friultrota was born over 40 years ago on the banks of the Tagliamento river. Giuseppe Pighin, founder of Friultrota, raised trout in a small lake and thanks to his passion he transformed a hobby into a profession, starting the production of Smoked Trout of San Daniele, our cold-smoked salmon fillet. The farm maintains the original environmental characteristics of the river from which it was born: lots of fresh resurgence water, low density of fish, respect for natural growth times. And we find these principles of naturalness even today in the company, in the processes, in the products made every day with care and passion. Ready-to-eat products, the ideal response to the frenzy of modern times.

The Pezzetta family have always focussed on one objective: to cre- ate high quality cheese specialties. With precisely this mind, in 2009 a dairy was established in Ovaro, at an altitude of 525 metres.

Here in Upper Carnia we are able to carefully select and control the milk we use and produce cheese using state-of-the-art techniques whilst always remaining loyal to tradition.

An enchanted, isolated place; a community boasting unique traditions and a distinctive culture; a stubborn but clever family. All these features combine to make the Prosciuttificio Wolf Sauris ham factory outstanding. Pietro Schneider – a pork butcher born in Sauris in 1862 known as “Wolf” – used to prepare hams and cold meats using traditional methods that were handed down until the 60s when his grandson, Giuseppe Petris, founded the company with his family. This art has ancient origins but still brings top-quality products with a distinctive flavour to the table of gourmets today.