Raluca P.
Google
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.
