In the hilltop hamlet of Piano d’Arta, on a serene lane lined with shady trees and wisteria blossoms, Albergo Ristorante Salon has long been recognized for its innovative local cuisine. For over a century, nearly every ingredient has been raised, cultivated, or hand-picked by the Salon family—or at least procured from a local source—and it is the abundance of wild edibles in the Carnia mountains that has contributed most to the restaurant’s fame. For decades, the late owner Bepi Salon would rise at the crack of dawn for his daily trek through Carnia’s forests and meadows, returning just hours later bearing baskets of freshly picked mushrooms, herbs, and berries. His wife, Fides, drawing inspiration from her mother’s family recipes, would then prepare such creations as mushroom orzotto and crêpes with wild asparagus. Today, daughter Antonella continues the kitchen’s tradition of cooking regional dishes and has a particular flair for incorporating wild berries into her desserts.
Among the regular menu listings at Salon, one standout deserves mention—the cjarsòns. Filled with a complex blend of eighteen ingredients—including potato, apple, pear, cocoa, cinnamon, and an assortment of fresh herbs—these delicate ravioli offer the perfect flavor combination of sweet and savory, salty and smoky. Served in melted butter, sprinkled with cinnamon, and garnished with smoked ricotta cheese, the cjarsòns at Salon alone merit a trip to Friuli.