The name is no mere fancy: Via Claudia Augusta Altinate is one of the historic roads running through Follina, a branch of the ancient Roman road that connected Altinum to the Resia Pass. The restaurant that takes its name from it stands right along its route. One stretch is still unpaved. That alone, along with the woods closing in around the road, gives one the feeling of leaving the plain behind and heading into the hills, long before reaching the car park.
The car park is lower down than the restaurant's outdoor terrace, which is situated further up the ridge. Leaving the car, the first view is of the family's barn, with the cows grazing right below the establishment. From here, two different paths lead to the restaurant. A forestry track through the woods, 200-300 metres long, or a flight of steps leading up the slope, passing alongside the animal enclosures and through the middle of the olive groves.
At the centre of it all is Rita, the chef: a passion that is visible in her eyes when she explains how her dishes are created. The restaurant was founded many years ago by her mother, along with her husband. Rita took up that legacy and has carried it on as family cooking, not as a restaurant run by strangers. Alongside her is her husband Alberto, who personally takes care of curing the cured meats: the sliced meats that arrive at the table are the result of in-house rearing. There is also their son Alessandro, part of the family team that keeps the place going.
Here, “homemade” is not a slogan. The bread, fresh pasta, all the first courses and desserts come out of the family kitchen, not from an outside supplier. The animals are also reared directly: rabbits, ducks, cockerels and even mallards come from their own farms, not the market. It is a cuisine that follows the cycle of the seasons and of the animals that the family itself raises, from farmyard to table.
The restaurant is located at Via Sach 4, in Valmareno, a hamlet of Follina — closed on Mondays. It is the right place to eat typical traditional dishes expertly reinterpreted with very high-quality ingredients, all of their own production. Those looking for authentic local cuisine, run by a family that raises, grows and cooks everything themselves, will find here one of the most consistent restaurants in the Prosecco Hills. It is a stop that pairs well with a visit to the Lanificio Paoletti, still in Follina.
It takes its name from the Via Claudia Augusta Altinate, a branch of the historic Roman road that ran from Altino towards the interior. Even today, it crosses the Follina area, partly as a dirt track, right near the restaurant.
From the car park, which is lower down than the restaurant terrace, you can go up in two ways. By a short forest track through the woods (200-300 metres) or via a flight of steps going up the slope, passing by the animal enclosures and olive groves.
Yes: bread, fresh pasta, pasta dishes and desserts are homemade. Farmyard animals (rabbits, ducks, cockerels, mallards) are raised directly by the family, and the cured meats are prepared by Alberto using produce from their own farm.
If you are looking for other stops for authentic taste near La Corte di Marga, take a look at our experiences and services, or book your stay directly at lacortedimarga.bookpage.io. You arrive as a guest, you leave as a friend.