An incredible evening at the new Nonino tasting room, which just opened. Matriarch Giannola was so proud of the centerpiece she had prepared. The red grapes are Fragolino. So much style and character in everything they do…

Prosciutto Bagatto with fig and fig preserves. I know, right? You had me at the Bagatto…

Risotto agli scampi… This was ridiculously good.

Veal braised in Fragolino reduction with potatoes, olives, and diced eggplant.

I have to be careful about my pancia on these trips. But I decided to make this my “splurge” meal: it’s easy to throw caution to the wind (sorry for the bad pun) when the materia prima is so wholesome and delicious…

Pecorino and honey paired with their amazing chestnut honey distillate.

But the slivovitz was my favorite (if only for the nostalgia, as my co-religionists will surely agree).

At dinner we drank a jaw-dropping bottle of Specogna Sauvignon Blanc (one of my favorite Friulian grower/producers) and Zamò Refosco, which was also delicious.

Posting in a hurry this early fall morning in Friuli. Heading to Venice later today. Stay tuned…