Damiano Meroi took me up into the aging attic for Picolit at his family’s winery in Buttrio (Udine). Slammed for time right now, but, man, I can’t WAIT to post about my chat with him…

Fried frico, made with aged montasio cheese fried into the form of a “nest” and filled with light, creamy yellow polenta and montasio fondue and then sprinkled with freshly grated smoked ricotta.

FRICKIN’ AMAZING!

Sweet gnocco (served during the savory menu) stuffed with plums and sprinkled with powdered sugar and cinnamon.

The whole crew agreed that this was the best lunch so far… truly unforgettable people, truly unforgettable food and ambience… and the wines… the Picolit is incredible!

Running on to the next two winery visits (including Radikon!) and then the gala dinner tonight… STAY TUNED!