The story
Osteria al Fogher in Farra d'Alpago anchors its Italian cooking in a stone fireplace built roughly 250 years ago. The Cipriani family has stewarded this spot since Angelo Cipriani opened the doors in 1925, transforming a family home into a place of hospitality. Today, chef Samuela De Martin guides the kitchen, preserving recipes passed down from her predecessor Mariuccia. Her approach aligns with the recognition of a Faccino Contento award, favoring simple preparations that highlight the genuine ingredients of the Belluno mountains.
Menus revolve around produce from the surrounding territory, including the vast Foresta del Cansiglio nearby. Standout plates feature lumache alla spertana and gnocchi caserecci di ricotta del Cansiglio tossed in melted butter and sage, finished with a dusting of smoked ricotta. Grilled medaglioni di pastin accompany yellow polenta, while wild boar appears in a traditional salsa peverada. These Italian dishes showcase local resources, from mountain fungi to lake fish, served alongside a competent wine list curated by the family.
The dining room centers on the ancient fogher, where a fire burns from September through June. Wooden benches remain fixed to the walls, recalling the rustic origins when soldiers arriving for nearby exercises demanded pasta and sandwiches in 1960. Spert sits at 920 meters altitude, offering clear air above the Lake Santa Croce amphitheater. The space retains oil portraits of Cipriani ancestors and maintains a familiar tone that rewards travelers driving up the roads toward the Cansiglio plateau.
Recognition
Ambience
Location
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