“Alessandro Pecorari, born in San Daniele del Friuli, March 25, 1974, I run the family farm named after founder Pierpaolo Pecorari.

I graduated in accounting in 1993, and in the year 2002 I graduated in history and philosophy with a thesis on viticulture in Eastern Friuli between the 1800s and 1900s.

At the same time I took care of the family business, overseeing the cultivation of the vineyards, the vinification of grapes and the marketing of the company's wines.

In 2002 I got married to Clizia Zambiasi, an agronomist and oenologist; she became in 2016 cellar manager and since 2023 also responsible for the agricultural management of the vineyards.

In 2004 Iris Aurora Pecorari was born, who is currently studying agriculture at the University of Bolzano.”

A dinner with Alessandro Pecorari all the way from Friuli, Italy. We’ll be serving his fantastic northern Italy wines. Among the options I’ll be researching for the dinner are: Friulano, Pinot Grigio, Pinot Bianco, Sauvignon Blanc, Chardonnay, Merlot, Refosco dal Peduncolo Rosso, and Cabernet Franc.

Menu Subject to Change

Antipasto

“Frico Friulano” a potato, onion, and montassio cheese dish. The cheese is melted into the potato and onion and seared in a pan until crispy on the outside. Served as a shareable at the table.

Primi

Marcella Hazan Beans and Olive Oil - a simple dish of beans native to Friuli served the way Marcella Hazan would love them: doused in olive oil with some salt and fresh herbs.

Secondi

Goulash Triestino con Polenta - braised wagyu beef and onions with paprika, rosemary, tomato, red wine and beef broth served over a simple polenta

Contorno

“Ajvar” Toast - roasted red peppers, aubergine, garlic, mild chilis, olive oil, and salt served atop crusty sourdough bread with fresh herbs

Dolce

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