The flagship of Allegria is, without doubt, the kitchen: an experienced team of four people who work every day to give the best to the customers.
The Chef, Federico Calligaris, flanked by Deborah Innocente (Emilio’s daughter) and Mykhaylo Profetskyy, offers traditional dishes of Friuli, but not only.
Creative dishes, both meat and fish come to life on the menus that are prepared every two months. All raw materials are selected by the Chef who carefully monitor everything that happens in the kitchen. The skill and experience of the Chef are the essential elements for creating delicious dishes that follow the rhythm of the seasons and are unique in their kind. Special combinations and at first sight improbable can amaze the most refined palate, and food becomes a real pleasure, a special and unique experience.
Tastes of used products are full and organoleptic characteristics are enhanced by the use of innovative cooking techniques, which give the dish an identity accurate. The creative side is also proposed in the holiday-themed menu, where dishes are carefully designed for the occasion to celebrate the important events which mark very well every year.
But tAllegria is not only good food but also excellent wines: more than 70 labels make up the wine cellar and mostly they are local companies and Italians. Very often on the menu are also recommended combinations of Food and Beverage; at your request, the Chef can propose matching targeted based on your personal tastes. Even in this case the expectations are very satisfied, because the taste of food will merge with the wine creating a special feeling in the mouth.
Course meal at the end can not miss the digesters, including the excellent Friulian Grappas, so the Friuli Venezia Giulia is known around the world.