In 1987, Teresa Covaceuszach and Franco Simoncig open the Sape e Pepe in Stregna, in the Natisone Valleys, 15 minutes from Cividale. You go up, among the greenery, to 400 m above sea level and, shortly after the town, the most beautiful meadows of Friuli open up. If you want to understand exactly the meaning of "local cuisine", go up to the Salt and Pepper. He rethought local recipes by modernizing them, but without making them lose the traces of peasant culture and simplicity. “This kitchen needs to have truly unique raw materials, as we have them. My cuisine is dictated by the natural times of our garden, which is not zero kilometer, but zero meters. ”The selection of wines, their proposal at the table, their excellent service, with precise glasses, are entrusted to Franco . The cellar gathers a wide selection of Friulian producers, with particular attention to indigenous wines.
Winter hours: Friday for dinner, Saturday and Sunday for lunch and dinner,
summer time: Thursday and Friday for dinner, Saturday and Sunday for lunch and dinner