Anul trecut, la recomandarea Rominei – gazda noastra de la Atmosfere Bed & Breakfast – am pasit pentru prima data in Osteria alla Ghiacciaia. Experienta ne-a ramas atat de vie in memorie, incat revenirea anul acesta a fost o alegere fireasca, ca o intalnire cu un vechi prieten pe care stii ca te poti baza: autentic, cald si mereu primitor: Osteria alla Ghiacciaia – traditie, gust si istorie in Udine din 1923.

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Istoria locului se simte in fiecare colt: fondata in 1923, osteria a fost pe rand depozit frigorific, crama si loc de intalnire pentru iredentisti, iar astazi pastreaza acea atmosfera de traditie care se imbina perfect cu pasiunea pentru gastronomie.

Totul are aerul acela de Friuli autentic, unde timpul parca se masoara in pahare de vin si farfurii pline de povesti.

De data aceasta am ales din nou sa ne lasam ghidati de meniu, iar farfuriile au fost la inaltime.

Am deschis cu un Piatto estate, o farfurie care aduce vara direct pe masa ta: ricotta fina din pasuni alpine, cu note delicate de arpagic, se lasa invaluita de aroma bogata a prosciutto-ului maturat 20 de luni, cu textura sa catifelata si gustul intens. Alaturi, rosiile dulci si zemoase, maslinele Salvagno si rucola picanta aduc prospetime, culoare si un echilibru perfect intre sarat, cremos si fresh. Este genul de preparat simplu in aparenta, dar atat de bine construit incat fiecare imbucatura devine o vacanta in Friuli, intr-o zi senina de vara.

Am simtit ca merge bine cu o portie de Anchois marinati cu piper roz – o explozie de prospetime si delicatete. Pestele fraged, marinat atent pentru a pastra toata savoarea marii, se imbina cu notele usor picante si florale ale boabelor de piper roz, care aduc surpriza la fiecare imbucatura.

Rezultatul este un aperitiv rafinat, simplu si elegant, care te face sa simti ca la Osteria alla Ghiacciaia chiar si gusturile cele mai fine primesc o poveste proprie.

Nu toate felurile de mancare iti raman in minte dupa o calatorie, dar anul trecut, la Osteria alla Ghiacciaia, tagliolini artizanali cu prosciutto San Daniele si seminte de mac ne-au cucerit atat de tare incat am ramas cu gandul la ei. Asa ca revenirea a fost inevitabila. Pastele, fine si cremoase, facute in casa, se impletesc cu gustul intens si delicat al prosciutto-ului maturat, in timp ce semintele de mac aduc acea textura surprinzatoare care completeaza perfect farfuria.

Este un fel care imbina traditia friulana cu rafinamentul, o experienta culinara atat de memorabila incat o doresti din nou si din nou. Au fost trei portii, fiecare cu a lui!

Si de aceasta data, vinul alb de casa a completat perfect atmosfera, rotunjind fiecare imbucatura.

Iar finalul… un rasfat memorabil: Torroncino semifreddo al caffè – dulce, racoros si catifelat, exact genul de desert care transforma cina intr-o amintire de pastrat.

La Osteria alla Ghiacciaia, mancarea nu este doar hrana, ci o calatorie culinara in inima Friuliului, unde traditia si gustul se impletesc intr-un mod simplu, dar spectaculos.

Anul trecut am plecat impresionati; anul acesta ne-am intors convinsi ca vom reveni ori de cate ori drumurile ne poarta prin Udine.

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English version

Osteria alla Ghiacciaia – Tradition, Taste, and History in Udine since 1923

Last year, at the recommendation of Romina – our host at Atmosfere Bed & Breakfast – we stepped for the first time into Osteria alla Ghiacciaia. The experience stayed so vividly in our memory that returning this year felt like the most natural choice, like meeting an old friend you know you can count on: authentic, warm, and always welcoming – Osteria alla Ghiacciaia – tradition, taste, and history in Udine since 1923.

The history of the place can be felt in every corner: founded in 1923, the osteria has, over the years, been a cold storage facility, a wine cellar, and a meeting place for irredentists. Today, it preserves that traditional atmosphere that blends perfectly with a passion for gastronomy.

Everything here exudes that authentic Friulian charm, where time seems to be measured in glasses of wine and plates full of stories.

This time, we once again chose to let the menu guide us — and every dish lived up to the memory.

We started with a Piatto estate, a plate that brings summer straight to your table: fine ricotta from alpine pastures, delicately flavored with chives, wrapped in the rich aroma of 20-month-aged prosciutto, with its silky texture and deep taste. Alongside, sweet juicy tomatoes, Salvagno olives, and peppery arugula add freshness, color, and a perfect balance between salty, creamy, and bright. It’s the kind of dish that seems simple at first glance but is so well composed that every bite feels like a summer holiday in Friuli.

We paired it beautifully with a serving of anchovies marinated with pink peppercorns – an explosion of freshness and subtlety. The tender fish, carefully marinated to preserve the full flavor of the sea, meets the lightly spicy, floral notes of the pink peppercorns, adding a delightful surprise to every bite. The result is a refined, simple, and elegant appetizer that proves that at Osteria alla Ghiacciaia, even the most delicate flavors are given their own story.

Not every dish stays in your memory after a trip, but last year, at Osteria alla Ghiacciaia, the artisanal tagliolini with San Daniele prosciutto and poppy seeds won us over so completely that we couldn’t stop thinking about them. So, returning was inevitable. The pasta, delicate and creamy, homemade to perfection, intertwines with the rich yet subtle flavor of aged prosciutto, while the poppy seeds add that surprising texture that perfectly completes the dish.

It’s a recipe that combines Friulian tradition with refinement — a culinary experience so memorable that you crave it again and again. And yes, there were three portions, each one its own little masterpiece!

Once again, the house white wine complemented the atmosphere perfectly, rounding out every bite.

And the finale… a truly unforgettable indulgence: Torroncino semifreddo al caffè – sweet, cool, and velvety, the kind of dessert that turns dinner into a cherished memory.

At Osteria alla Ghiacciaia, food is not just nourishment — it’s a culinary journey into the heart of Friuli, where tradition and flavor intertwine in a simple yet spectacular way. Last year we left impressed; this year we returned convinced that we’ll come back every time our travels lead us through Udine.

If you enjoyed the article Osteria alla Ghiacciaia – tradition, taste, and history in Udine since 1923, we invite you to also check out: Osteria alla Ghiacciaia – In Udine Since 1923, Prosciutteria IE Udine – the Place Where Time Tastes Like Prosciutto or Atmosfere Charme & Country – When Dreams Come True, Again!

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