Vigne del Malina is a winery that has been dedicated for three generations to producing wines that undergo long maturation and aging processes. Every production phase, such as pruning, harvesting, and winemaking, is specifically designed to ensure the longevity of the final product. Every step is carried out on-site, using only estate-grown grapes cultivated organically in Orzano, on 10 hectares of vineyards rooted in the ancient bed of the Malina stream, which also serves as the company’s name and symbol.

Opened in 1950 in the annexes of the 18th-century Palazzo di Prampero, Hostaria alla Tavernetta has absorbed the eclectic personality of its owners. The family’s hospitality is one of the restaurant’s strengths, supported by the experience of Roberto Romano, the grace of Giuliana Petris, and now the enthusiasm of their son Matteo, a sommelier.

Osteria Aquila Nera was founded by Luca and Patrizia Masarotti in the spring of 2011. In both the kitchen and the dining room, passion is the driving force behind the results. The place may be simple, but every detail is carefully placed. All attention is dedicated to the customer, who should feel good—like at home, maybe even better.

Founded in 1918, in Ceresetto di Martignacco, a town nestled at the foot of one of the most beautiful hills in Friuli, Giuseppe Buiese purchased an existing distillery and the adjacent manor house from the Miani counts. From the very beginning, their grappa and liqueurs stood out for their quality, and by the early 1920s, the distillery had already received national and international awards.

In January 2020, Nonino Distillatori was named 'Best Distillery in the World' Spirit Brand/Distiller of the Year 2019 by Wine Enthusiast, marking the first time this honor was awarded to Italy and Grappa. The Nonino family has been dedicated to the Art of Distillation since 1897. This year marks the start of celebrations for the 50th anniversary of the Monovitigno® Nonino Grappa Revolution, created in 1973 by Giannola and Benito Nonino, by distilling the pomace of Picolit grapes separately, elevating Grappa from Cinderella to Queen of Distillates, as recognized in a 2017 case study by the London School of Economics.

With exactly one hundred years of history, a wide and qualified production, and the stimulating exchange between four generations, Antonutti Vini is proud of its heritage. Located in Pasian di Prato, the company, led by Adriana Antonutti and her husband Lino Durandi, boasts over fifty hectares of vineyards in the DOC Friuli Grave region, partly on lean, stony soils on the right bank of the Tagliamento and partly on richer, clayey soils. Careful management respects the varietal characteristics of each grape.

A small emerging business that creates excellent typical products. Among these, the flagship product is the Furlanut, a traditional cookie from Udine. This cookie is born from the research of ancient Friulian recipes, reimagined in a modern way and made with the highest quality local ingredients: corn, walnuts, and Verduzzo wine.

The company derives its name from an ancient toponym in Villacaccia, a locality in the municipality of Lestizza, located in the heart of the Friulian plain, mentioned in documents dating back to 1145. At Villa Chazil, utilizing integrated agriculture with crop rotation, they produce two-row barley for brewing, which is then malted and stored on-site until needed for production.

Baptized in the 1960s, the restaurant boasts over 130 years of tradition. It is run by siblings Emanuele and Michela Scarello. Michela continues the family’s traditional hospitality and focuses on introducing wines from small producers and forgotten vineyards. Emanuele revitalizes the traditional culinary repertoire with his inspired touch. In his perfectly crafted dishes, he creatively combines products from a region that embraces both the sea and the mountains. The restaurant has received two Michelin stars.

Tradition and contemporaneity, the two souls that now coexist within these walls.