Extension: cultivation of family-owned land along the Isonzo River on the outskirts of the municipality of Fiumicello Villa Vicentina and leased land in the municipality of San Canzian d’Isonzo: 22 hectares of vineyard, 50 hectares of arable land, and an olive grove.
Production: red wine (Merlot, Cabernet), white wine (Friulano, Chardonnay, Malvasia, Ribolla Gialla, Prosecco), cured meats, arable crops, particularly ancient grains such as “Ros di Aquileia” and “Senatore Cappelli” durum wheat, fruit and vegetables, olive oil, farm beer, agritourism.
The company has now completed the conversion to organic farming for most of the land.
Since 1986, the “Frasca” has been active, and since 2006 it has become an agritourism restaurant, initially open only in the winter months from November to April. Since 2006, in addition to wine and cured meats, the summer sale of fruits and vegetables has also been offered, particularly apricots and the renowned “Fiumicello peaches,” and a tasting room and meeting room have been set up.
Since 2011, the agritourism has also been active in the summer season outdoors at the “ai talponi” kiosk, following the acquisition of 50 hectares of leased land in San Canzian d’Isonzo.
Since 2022, the idea of replicating the Frasca formula from the main house to the city has been realised, and the “Frasca Pozzar” has been opened in the centre of Udine, with another opening planned in the centre of Pordenone.
Everything that can be tasted can be purchased: wine, both bulk and bottled, cured meats, flours from “ancient grains” (the “Ros di Aquileia” maize and the “Senatore Cappelli” durum wheat), and summer fruits and vegetables from June to September are for sale.
The menu aims to predominantly feature typical farm products with specialities such as cheese boards paired with jellies and jams, and cured meats, particularly salami, pancetta, ossocollo, and spiced lard, all prepared artisanally according to Friulian tradition; warm cotechino served with mustard, horseradish or onion jam; sweet-and-sour vegetables; and desserts filled with artisanal jams. It is enriched by traditional regional Friulian and Austro-Hungarian dishes such as frico, tripe, baccalà, goulash, and apple strudel. In all sales points, jars of jams, sweet-and-sour vegetables, tomato purée, fruit nectars—artisan productions from La Mel farm of sister Sabina—which accompany the dishes served can also be found.