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Cjarsons

The cjarsòns (or Cjalsons) are the symbol
dish of Carnia, ravioli, neither sweet nor
salty, which are prepared with many spices.
Their origin is linked to cramârs, the street
vendors of spices who, since the 18th centu-
ry, used to cross the Alps on foot to sell their
precious and exotic merchandise bought in
Venice and stored in the crassigne, a sort of
small wooden chest of drawers that they car-
ried on their backpacks. When they returned
home, it was a big party and the women
prepared the Cjarsòns, agnolotti of potato
pasta stuffed with ricotta cheese mixed with
a very rich variety of ingredients: spices,
dried fruit, sultanas, oriental aromas, aromatic herbs ... what was left on the bottom of the drawers of the crassigne.
Still today in Carnia there are many recipes of the Cjarsòns, whose filling varies not only from village to village but Typical Food & Famous Wine Friuli Venezia Giulia
also from family to family; there are over 50 variations. Every housewife, every restaurant has its own, making
the best use of the pantry and combining the spices with very fresh ingredients such as apples, potatoes, spinach,
raisins, mint, spring herbs. The final touch, the seasoning: a simple sprinkling of scuete fumade (smoked ricotta
cheese) and ont (melted butter).

Picolit

It is a late ripening raisin wine, rich in aro-
matic components and sugars, a rarity and
Italian wine excellence. It is the wine of the
princes and popes, whose palates it has de-
lighted throughout history. Its origins are
still shrouded in mystery, it is since 1750
that we find a documentation of the “nec-
tar produced by the sparse grapes of the
bunch”. The peculiarity of this curious and
delicate vine is the partial fertilization of
the flower, which determines the growth of
very few and very concentrated grapes for
each bunch.
Curiosity: among Picolit’s admirers is Carlo 85
Goldoni, who describes this wine as “Friuli’s
most splendid oenological gem”.

A complex wine with an antique gold colour, it harmonises sweet and acidulous sensations, releasing
an enveloping bouquet of candied fruit, quince jam, apricot in syrup, English soup and field flowers.
Historically a wine of the great European nobility, it is considered a “meditation wine” of great pres-
tige.