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There are places which seem to have chosen to move away from other places, just to preserve their secrets in a very jealous way. The occidental Pedemontana is one of them.
Here is the “Vecia Hostaria da Gino”, a place where the old beams and hundreds of copper pots remind us of a simple life in relation with earth, where furnishings become a piece of history that seems to live again around the “fogolar” (fire-place).
The original cooking of friuli at “da Gino” has always been loved, preserved and proposed for many many years. Flavours from the past revived in the “frico” or in the “polenta cul cavo and salami”, in the home-made pasta and fabulous bread. The delicious grilled meat has an unforgettable flavour. Salami and ham snaks makes the whole afternoon lively. All this and other genuine food can be also tasted in a wonderful garden.
You eat in this way at the “Vecia Hosteria da Gino”, where you can also have accomodation in 15 very comfortable rooms.
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Il nostro menu
(Our Menu)
**Altri piatti e menu diversi sono disponibili previa prenotazione***
°°°Telefoni: 0434/65 60 60 e 0434/65 68 81°°°
ANTIPASTI
(APPETIZERS)
Prosciutto di S.Daniele
(S.Daniele ham)
Petto d’oca affumicato con rucola
(Smoked goose breast on wild salad)
Le ciotole alla maniera di Gino
(Assorted vegetable appetizers Gino’s style)
Cialda di frico con polenta e funghi
(Cheese basket with polenta and mushrooms)
Formaggio salato della Val di Cosa
(Typical salted soft cheese bites)
I PRIMI PIATTI
(FIRST COURSES)
Minestra di orzo e fagioli alla “furlana”
(Beans and barley soup, friuli style)
Pasticcio di crespelle ai porcini
(Baked crepes with porcini mushrooms)
Pappardelle al taleggio e profumo di tartufo
(Large flat noodles with Taleggio cheese falvoured with truffle )
Tagliolini ai funghi
(Thin noodles with mixed mushrooms)
Tagliatelle con salsiccia e melanzane
(Home-made flat noodles with eggplant and sausage)
Gnocchi di patate con burro e salvia
(Potato dumplings with butter and sage)
Pizzoccheri con spinaci formaggio e patate
(Whole grain pasta with cheese spinach and potatoes)
"Cialzons" (ravioli) ripieni di patate e speck conditi con ricotta
affumicata
(Ravioli stuffed with potatoes and speck with smoked ricotta cheese)
I SECONDI DELL’HOSTERIA
(GINO’S MAIN COURSES)
Filetto di manzo grigliato ai funghi porcini
(Beef fillet grilled with “porcini” mushrooms)
Petto d’anatra all’aceto balsamico
(Duck breast with balsamic vinegar)
Frico morbido con soppressa all’aceto
(Warmed cheese with salami fried in vinegar)
Frico croccante con patate e speck
Warmed cheese with potatoes and speck)
Trota del Livenza gratinata
(Grilled trout with parsley)
Piccatina di tacchino con senape e pancetta
(Turkey cutlet with cream, mustard and bacon)
Filetti di maiale alle erbe
(Pork fillets with wild herbs)
Anatra in tecia
(Braised duck with spyces)
Situated on a hill overlooking the city of Gorizia. The hotel is located inside a noble 15th century building (which was formerly inside the castle walls) belonging to Countess Isabella Formentini, one of the oldest aristocratic families of the area whose ancestors date back to the 16th century.
The Castle undoubtedly brings back to life the regal atmosphere of days gone by thanks to the spacious rooms featuring large stone fireplaces, wooden ceilings and terracotta floors.
All the furnishings are original and the welcoming, carefully finished rooms help make guests feel at home.
The Castle also boasts a restaurant personally run by Conte Leonardo Formentini who has put together particular menus which recall traditional, medieval recipes from the region of Friuli. The same dishes which the patriarch of Aquileia once prepared and served in traditional terracotta victuals while surrounded by historical, musical and theatrical performances of days gone by.
During the summertime guest can spend a sunny afternoon sitting under the shade of the Castle’s hundred-year old trees and cool themselves down by taking a relaxing dip in the swimming pool.
There are places where the echoes of chivalrous gestures and centuries old traditions continue to live on. Where the air weighs heavy with the scent of must and typical fruits of the earth, and where the slow chiming of bells sets the rhythm of daily life.
These are places that are unaware of the passing of time and are, for this reason, almost magical. When you reach the Collio Valley in Fruili, it seems as if you have stumbled into another era, far away from the frenetic pace and chaos of modern cities. Visitors to this region are greeted by other, different sounds. The sounds of nature – the rustling of leaves, the burbling of stream water and the calling of animals.
And if city life often means that the pleasure of eating is reduced to grabbing something on the run, here in the heart of the country, genuine products expertly prepared according to Friulian traditions are waiting to tempt your taste buds, to be savoured slowly along with some of the best wines the area has to offer
Most popular gastronomic specialities
There are four big gastronomic areas in Friuli-Venezia Giulia: the cuisine from Udine and Pordenone provinces, which is simple and genuine; the Carnic cuisine, prevalently seasonal, based on poor but very tasty ingredients coming from mountains; the cuisine from Gorizia province with European influence and the cuisine from Trieste province, which is based on Hasburg, Slav and Venetian elements.
Each area has its particularities and proposes its typical recipes.
Among gastronomic specialities, we mention “San Daniele ham”, which need to be sliced finely in order to savour its high quality taste, and the smoked “Sàuris ham. Another typical sliced ham is the “pitina” from Pordenone, made with sheep, pig and game meats.
Among cheeses, a part the “Montasio”, we suggest the “salted cheese” from mountains valleys of Pordenone, the “asìno cheese” form Vito d’Asio zone, “tabor”, produced in Carso.
For what concerns sweets, you can find everywhere the classic “gubana”, sacher cake and apple strudels.
The wines are all excellent and vintage: “Picolit, Romandolo, Sauvignon, Tocai, Ribolla, Traminer, Amabile and Verduzzo, Refosco, Cabernet (Franc and Sauvignon), Merlot, Terrano.
The Friuli brandy is famous and appreciated in all over the world. It boasts of an old tradition which recently has been enriched by the production of distillates from the must.
34070 San Floriano del Collio (Go) - Via Oslavia, 2
Tel. +39 0481 884 051
Fax +39 0481 884 052
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