The story
Vittorio Giaiotto directs the kitchen at Al Fortino in Cividale del Friuli, focusing on contemporary Friulian cuisine. His menu draws heavily from the local borderlands, weaving Italian and Slovenian influences into familiar formats without losing their original character. Each plate reflects a deliberate approach to seasonal ingredients, letting simple preparations carry the weight of provenance.
The dining room frequently highlights the battuta di Fassona, finished with shaved white truffle and house-made mustard butter. Guests also return for the tagliatelle alla vigliacca, tossed in a slow roasted meat sauce seasoned with whole garlic and cracked black pepper. These dishes showcase how traditional Friulian cooking adapts to modern palates while keeping regional roots intact.
Gianmarco Giaiotto and Cristina oversee the service floor, keeping the environment relaxed and attentive throughout the evening. Wooden tables and soft lighting create a grounded setting that matches the straightforward nature of the food. The open layout allows conversation to flow naturally while staff move efficiently between the kitchen pass and guest tables.
The cellar prioritizes small family estates and organic producers across the region, offering selections that complement the robust meat and pasta courses. Dinners often conclude with a chestnut tortino paired with fresh alpine ricotta. A silky white chocolate and pomegranate mousse rounds out the menu, providing a bright finish to the meal.
Recognition
Location