The third restaurant of chef Marco Wiles relies heavily on a wine list of exclusively Italian wines paired to traditional dishes sold at value prices. Meals may open with serious charcuterie grazing boards, including cured meats and cheeses such as bresaola and robiola, plus bruschetta. Equally tasty are the risotto or the homemade pasta. We like the wine list, which is well structured and ranging from light to medium and full-bodied wines, the selection of which brings together lesser known brands and vignerons. There are many wine tasting events with the wine producers, which should not be missed. A warm atmosphere that transports us to a true Friulian osteria from Poscolle, chef Marco’s birthplace.