Our trattoria is skilfully run by the women of the family, starting with Mamma Beppa; over the years the trattoria has been the theatre for all the generations of the Ferreghini family.
Over time it has seen three important refurbishments: following the end of the Second World War, again in 1978 – following the earthquake that hit Friuli – and then at the beginning of the new millennium.
So here renewal and tradition exist quite happily together; with local recipes, starters and main courses of wild game, as well as homemade desserts.
Our wine is kept at a constant natural temperature of 10° in a well situated inside the trattoria.
We are open all year round except for Thursday and Friday lunchtimes.
Over ten hectares, at the northernmost point of Collio, lies the Ferreghini estate. This is a DOC zone that is particularly suited to producing fine wines.
Since 1871, starting with great-grandfather Giovanni, we have been handing down our wine-making methods and tools. We produce several types of wine, with grapes that express the very best areas of our local territory and which enhance its characteristics thanks to ageing in old oak barrels.
The labels created by Ferreghini are a clear reference to the famous masked character, Harlequin. Just like this character has been enriched with different scraps of colour over time, the estate has also been enriched with scraps of colour and experience, from generation to generation.
There is a blend of fine white grapes from the Collio and the Colli Orientali (Friulano) regions that every estate carefully selects to produce its own exclusive wine, according to the guidelines of the House.
The organoleptic characteristics vary and should, therefore, be discovered by the consumer or suggested by the Sommelier. Pairings with different foods will
also follow the composition of the wine and any ageing or fining, since there is precise orientation of producers towards the barrel or the barrique. Between
meals serve at a temperature of 10° and when dining at 12°.
Autochthonous grape variety of Eastern Friuli, with a golden colour and a delicate perfume.
A classic wine for all fish dishes. It is one of the symbols of Collio’s wines. It should be served at a temperature of 12°.
This is one of the most famous and recognised wines of the area (Friulano) . It is characterised by its pale yellow colour with greenish reflections and its own particular scent, with a vague hint of almonds. It has a full-bodied flavour that is dry and harmonious. In Collio it is the wine par excellence to be used as an aperitif; at the table it is the ideal accompaniment to fish and grilled meats. It is particularly suitable for accompanying local prosciutto, both raw and smoked. It should be served at a temperature of 10° as an aperitif, or at 12° when dining.
Its name derives from the grey-pink-purple colour of its grape skins. It has a pale yellow colour with fleeting greyish reflections and an intense, unique scent. With its strong, persistent flavour it is the ideal accompaniment to lunch dishes: hearty soups, risottos, and boiled meats in general. It is one of the symbols of Collio’s wines. It should be served at a temperature of 12°.
Produced here since ancient times, in the 1500s it had become so popular that it was often given by the nobles of the time as a gift. It has a bright pale yellow colour and an elegant, intense scent; its flavour is lively and harmonious. When it comes from vineyards that are situated in particularly favourable positions it offers extraordinary results following a late harvest and storage in small barrels. In gastronomy it prefers delicate fish dishes and seafood. It should be enjoyed
at a temperature of 10° when served as an aperitif and at 12° when dining.
A very fine white wine, it can be considered one of the most prestigious qualities of the Collio and Colli Orientali areas. It has a pale yellow, sometimes light golden colour, with greenish hues and a characteristic, intensely aromatic scent of elderflowers and green peppers, which are expressed in a dry, generous flavour. It accompanies hearty, complex starters and in particular seafood and shellfish. Depending on its aroma, which may be more or less pronounced, it should be served at a temperature of 10° or 12°.
This is obtained from a blend of Cabernet Franc, Cabernet Sauvignon and Merlot grapes, sometimes with the addition of other qualities of red grape grown in the area. It has a bright ruby red colour, a scent with overtones of grass and flowers, and black cherry; its flavour is dry and tannic. The excellent “Riserva”, or reserves (after three years), are the perfect accompaniment to red meats and roast game. It should be served at a temperature of 16°-18°.
Obtained from the vine of the same name, this wine is particularly appreciated not only for its fragrance when young, but also after a short period of ageing
which enhances its characteristics. It has a ruby red colour, with garnet-purple reflections depending on age, an intense, persistent scent and a full-bodied, harmonious flavour. It is a particularly suitable accompaniment to roasts, grilled red meats and game, which are very popular in Friuli’s cuisine. In general it is best enjoyed when young. It should be served at a temperature of 16°-18°.
A noble wine, full of nuances; harmonious, strong and delicate it is obtained from Cabernet Sauvignon grapes.
It is reminiscent of violets and wisteria. Ideal with all meats. It should be served at a temperature of 16°-18°.
This comes from the most popular red wine vine in the Collio and Colli Orientali areas. It has an attractive ruby red colour, with garnet reflections in the “Riserva”, a light, pleasant scent and a full-bodied and persistent flavour. It is ideal with flavoursome starters, sauces, game and red meats.
When young it should be served at 16°-18°, when older at 18°-20°.
A decidedly fine and challenging wine. When aged it has a magnificent, spicy aftertaste (cinnamon and pepper).
It goes well with important meat dishes when vinified dry. It should be served at 16°-18°.
The Ferreghini generations share three great passions: wine, cuisine and “i purcitars” (pork butchers). They own their own pigs which are reared to an age of 12-14 months before being butchered, and then Roberto and Daniela use the meat to prepare salamis – made with loin fillets and bacon - and “a punta di coltello” soppressa, or sausage.
Whereas Giovanni helps Roberto to prepare excellent cold meats: bacon, ossocollo – a type of ham made from the neck of the animal -, salamis, lard, coppa di testa bollita – made from the boiled head -, sausages, the gelatinous pork sausage known as cotechino and the famous marcundella - made from offal. All ready to be enjoyed!
Evento in collaborazione con l’Azienda Agricola Norina Pez di Dolegna del Collio il 15.02.2019 alle ore 20.00
* Aperitivo con vino spumante metodo classico Josef di Norina Pez
* Antipasti abbinati al Friulano 2016 di Norina Pez
– fiocco di Sauris
– prosciutto di cinghiale
– salame di cervo
* Primi piatti abbinati al Pinot Grigio 2016 di Norina Pez
– sedanini al cacao conditi con il ragù d’anatra
**sorbetto al mirtillo**
* Secondi piatti abbinati al Schioppettino 2015 di Norina Pez
– filetto di maiale
– filetto di cervo
– filetto di puledro
* Contorni abbinati (verdure cotte, patate al forno)
* Dolce della casa
– gelato di vaniglia con i fichi e il Rum
Evento a posti limitati, con prenotazione obbligatoria entro e non oltre il 12.02.2019.
Per info e prenotazioni 0481639329.
– battuta rustica di Chianina abbinata al Friulano di Antico Broilo
– carpaccio marinato di Chianina abbinati al Pinot nero di Antico Broilo
Primi piatti abbinati al Cabernet franc di Antico Broilo
– tortelli fatti in casa ripieni di Chianina con una riduzione di refosco dal peduncolo rosso
– Chianina all’inglese su letto di rucola abbinato al Merlot di Antico Broilo
– Assaggio di lombata di Chianina abbinato al Refosco Riserva
– Contorni abbinati
– Dolce della casa
€ 60.00, evento a posti limitati con prenotazione obbligatoria entro e non oltre il 14.01.2019.
info e prenotazioni al 0481639329.
Il ristorante rimarrà chiuso per ferie dal 16.07.2018 al 27.07.2018 compresi.
Secondi piatti: (a scelta)
Dolce della casa:
L’antica trattoria Ferreghini chiude per ferie dal 1 gennaio 2018 al 5 gennaio 2018 compresi.
vi auguriamo buone feste!
Cari clienti, quest’anno l’Antica trattoria Ferreghini per il pranzo di Natale fa menù fisso, e consiste in:
Dolce della casa
€ 45.00 a persona.
per i bambini non è previsto un menù fisso, ma pagano in base a quello che mangiano e si sceglie sul momento.
Prenotazioni al numero 0481639329.
Cena a base di selvaggina il 20.10.2017 alle ore 20.00 su prenotazione, riservare i posti entro e non oltre il 16.10.2017.
menù della serata:
*antipasti abbinati con Cabernet franc az.agr Crastin
-carpaccio di cervo
-salame di cinghiale
*primi piatti abbinati con Franconia di az.agr Casella
-tortelli con ripieno di capriolo conditi con ristretto di schioppettino e mirtilli
-maltagliati di melograno conditi con ragù d’anatra
-gnocchi di more conditi con ragù di lepre
sorbetto di mirtillo
*secondi piatti abbinati con Refosco di az.agr Antico Broilo
-filetto di cervo alla brace
-fagiano al forno
costo complessivo a persona di € 45.00 la serata è dedicata interamente all’evento, si accettano solo prenotazioni telefoniche.
Siamo ufficialmente aperti!
Siamo lieti di annunciare l’inaugurazione della nuova location venerdì 21 aprile 2017 alle ore 19:00 in via Zorutti n.1 a Dolegna del Collio.
Ferreghini az. agr.s.s
di Roberto Ferreghini e Daniela Venica
Via Adriatica 236/1
33030 Basaldella di Campoformido (UD)
Fraz. Mernicco 13-17
34070 Dolegna del Collio (GO)
tax code 02727680304 – tel./fax. 0481639329 – email@example.com
Campagna finanziata ai sensi del regolamento CE n. 1308/13
Campaign financed under UE regulation n. 1308/13