these photos are taken from the internet as I have with me my camera to work: if I will change. 
What can I say about this place unless I've known him since I was born? that my parents would have done the wedding dinner? that was a fundamental part of my culinary training? In practice when I go there is like going home, and not only speak of the friendship which binds me to the owners, but that's the place itself that makes me feel good:
The village is one of my holidays life: the house was actually the great-grandmother and even before his father. When you're on the road you know everyone and greet each other, often the famous cross-roads are still there: people stop to Chicchiero, children van themselves on the street ...
In this country a few years ago there were more than 11 activities and now we are reduced to 3: 2 food, newspapers, bars, butcher, baker, mechanic, post office and hotel / restaurant we now have the post office open alternate days and the hotel / restaurant and a grocery. The beauty of this restaurant (it would not digress) is that the food is authentic and healthy, I will say that is so all parties, you are right but Richard is Richard.
Riccado is the current owner, and the son of former owners, the mother was a teacher and dean at the institution as well as hotel Falcade wonderful cook, and his father was a great pleasure-seeking instead of the table, right from his plate annissimi ago when I was small, for the first time I tasted fried frogs.
What do you eat? Meanwhile, I am not covered
starters.
The first: the pasta is fresh daily and only long pasta - spaghetti alla chitarra, with different sauces.
The sauces are: Puttanesca (olive capers, tomatoes and anchovies), with the tomatoes and seasoned oil heated flavored with herbs, meat sauce with celery root and ham, with green pesto (basil and parsley), then there are the noodles with chicken liver and carrots. In addition there are often
soups spoon the tomato soup, the mashed vegetables of the mother, the onion soup and onion soup with bananas (to taste), and long ago were well filled tortellini chicken served with cream of chicken and usually served in a pastry shell crust.
Sometimes there's some great risotto, but I found a few in my visits.
And then there's the mixed dish that is a mixture of first presentation of the day, but a separate plate based on 6 or 7 courses, which vary according the season:
entry is usually a soup and then we start with the tasting of mushroom and spinach strudel
ripeino with candy and potato gnocchi with lemon zest
Paris
cakes, cheese or verudre
pancake with various inside chanterelle mushrooms and green paste.
We move to the second:
pork loin cooked in milk
duck breast with orange
salted meat or chicken
English roast beef with peppers
often
bison steak baked veal cheek with onions
often shin
Friday is fish (once I found steamed salmon fillet coated with leek leaves with lemon sauce, but the cod or trout)
rabbit with onions or olives
sometimes the duck confit
deer, roe or snails based on availability
obviously the latter there are always all it depends on the availability of market and inspiration of the chef.
not to be missed, it is proposed, the cheese trolley: it has at least 10 types to try, including mozzarella di Battipaglia or Stilton.
The contours are mixed and they are all products from the garden of the house, peppers, cooked vegetables, baked potatoes, baked tomatoes, courgettes, celeriac, ribs, etc. etc..
And then the desserts: pear parfait
pannne various cooked (strawberries, raspberry, coffee)
Bavaria (as above)
sponge cake with chocolate muosse chocolate or orange peels, apple pie
apple strudel
Wines: sore .... The wine list I print them to the PC: it is first class, both domestic and foreign, not a lot of choice in the number of labels, but these are really good and some even sought.
Restaurant Val Biois
Vallada Agordina 32020 (BL) Riccado is the current owner, and the son of former owners, the mother was a teacher and dean at the institution as well as hotel Falcade wonderful cook, and his father was a great pleasure-seeking instead of the table, right from his plate annissimi ago when I was small, for the first time I tasted fried frogs.
What do you eat? Meanwhile, I am not covered
starters.
The first: the pasta is fresh daily and only long pasta - spaghetti alla chitarra, with different sauces.
The sauces are: Puttanesca (olive capers, tomatoes and anchovies), with the tomatoes and seasoned oil heated flavored with herbs, meat sauce with celery root and ham, with green pesto (basil and parsley), then there are the noodles with chicken liver and carrots. In addition there are often
soups spoon the tomato soup, the mashed vegetables of the mother, the onion soup and onion soup with bananas (to taste), and long ago were well filled tortellini chicken served with cream of chicken and usually served in a pastry shell crust.
Sometimes there's some great risotto, but I found a few in my visits.
And then there's the mixed dish that is a mixture of first presentation of the day, but a separate plate based on 6 or 7 courses, which vary according the season:
entry is usually a soup and then we start with the tasting of mushroom and spinach strudel
ripeino with candy and potato gnocchi with lemon zest
Paris
cakes, cheese or verudre
pancake with various inside chanterelle mushrooms and green paste.
We move to the second:
pork loin cooked in milk
duck breast with orange
salted meat or chicken
English roast beef with peppers
often
bison steak baked veal cheek with onions
often shin
Friday is fish (once I found steamed salmon fillet coated with leek leaves with lemon sauce, but the cod or trout)
rabbit with onions or olives
sometimes the duck confit
deer, roe or snails based on availability
obviously the latter there are always all it depends on the availability of market and inspiration of the chef.
not to be missed, it is proposed, the cheese trolley: it has at least 10 types to try, including mozzarella di Battipaglia or Stilton.
The contours are mixed and they are all products from the garden of the house, peppers, cooked vegetables, baked potatoes, baked tomatoes, courgettes, celeriac, ribs, etc. etc..
And then the desserts: pear parfait
pannne various cooked (strawberries, raspberry, coffee)
Bavaria (as above)
sponge cake with chocolate muosse chocolate or orange peels, apple pie
apple strudel
Wines: sore .... The wine list I print them to the PC: it is first class, both domestic and foreign, not a lot of choice in the number of labels, but these are really good and some even sought.
Restaurant Val Biois
Phone: +39 0437 591191
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