It may seem easy to describe a set of values, a twine of feelings, secrets and know how our grandparents handed down to us but when you are part of a family that with time has become the heart of the place and for five generations has opened its doors to visitors, it becomes much more complicated.

Emanuele and Michela, Tino and Ivonne, Ivia, Severina and Ferruccio. Then Emilia and some time before Umberto: it is difficult to establish who started the tradition of making dumplings, noodles, scampi with sauerkraut “brovada” or who guessed and recognized the immediate needs of the guests and satisfied their requests.

A story


Without doubt, the figure that highlighted the history of our Restaurant was my mother’s – says Emanuele.
Her cooking nourished me, made me curious and passionate. For many years it has represented the hands and heart of the cuisine “Agli Amici”: in no other chef have I found the same sensitivity. The secrets, techniques and methods that she taught me are the result of this particular flair which, combined with talent and passion, has enabled her to reveal hints that no one knows; like how to prepare the dumplings. It is the season in which they are cooked that determines the perfect amount of flour needed, because potatoes are a living matter, and the concentration of starch and water varies, depending on the temperatures. I think her professionalism and experience have contributed to the expanding success of the Godia dumplings.

It is always the details, research and particular care that make the difference. In life, as in the kitchen…

Agli Amici

The Scarello family, 1887

the Chef


He was born in 1970, a football fan and a sea lover. But his heart lies in the kitchen, where as a child, he was positively influenced by Ivonne Bodigoi, a wonderful mother and talented cook (Lenotre school), which today still continues to teach its skills.

After attending the Hotel and Catering School and internships in Italy and abroad, Emanuele has continued to collaborate with Italian and European chefs.

He was the Italian President of the Jeunes Restaurateurs d’Europe  2009-2012.

The pleasure of sharing know how has allowed him to give a unique and personal characteristic to his cuisine, made of local ingredients and contemporary taste.

Quality recognized by the Michelin Guide, which awarded the first “star” in the year 2000 and in the same year also by Veronelli, which lightens up the sign with its “Sun”, and is the only restaurant in the region to be awarded the two “stars” bynMichelin (since 2013) and three “hats” on the Guide de L’Espresso. According to Il Corriere della Sera a national newspaper, in 2013 it is has the best Italian chef.
Agli Amici is the first and only Relais & Chateaux in Friuli Venezia Giulia. It also belongs to the association “Le Soste“. Hard work, daily commitment and immense passion for their job have made them reap these rewards.


In the dining room and the wine cellar


For nearly twenty years Michela has been running with dedication and passion, the hospitality, service and cellar of “Agli Amici”. She is an excellent sommelier, deals with re-discovering forgotten vine varieties, promoting even small producers without losing sight of the labels of excellence.

It is the constant search of a perfect balance between kitchen, dining room and guest. She would always like to be the guest and be everywhere, so she tries to give the same attention to her guests that she would like to have when she is travelling the world. For her wine cellar, she prefers to follow and pass on the developments of the small winemakers and forgotten vine varieties of the land, she loves wine – and food – it represents a culture of getting things done, in addition to being a sensory pleasure.