900 all'Isola

The story

900 all'Isola: Coastal Italian Cooking in Latisana

The Chef and the Kitchen

At 900 all'Isola in Latisana, the Italian kitchen bridges lagoon heritage with Friuli fields. Growing up along the coast, Carlo Piasentin learned early that salt air shapes flavor, a lesson he now translates into every plate. His approach to Italian cooking moves between rustic field traditions and delicate marine techniques without forcing either side. The ilGolosario guide recently honored the restaurant with a Corona Radiosa for that steady balance in regional cuisine.

Signature Plates

Homemade tagliolini arrives dressed with lobster prepared in the local busara style, a method that keeps the shellfish tender while capturing its brine. Earthy elements appear just as often, like snails cooked with wild morels, garlic mustard, and white polenta chips. Summer brings heavier emphasis on crustaceans and raw fish cuts, while roasted pork belly finishes with crispy skin and thyme-infused pan juices. A coconut and cherry tortino closes the meal with a light yogurt-chocolate sauce.

Room and Welcome

The dining space sits quietly among the plowed fields outside Palazzolo dello Stella, just steps from the Isola Augusta wine shop. Sunlight fills the glass doors and washes over simple wooden tables. Ilse greets guests at the entrance alongside Carlo and his team, who carry a reputation built on consistent preparation rather than flashy presentation. Visitors return for the straightforward pacing and the deep wine list that mirrors every course.