Simple and essential dishes, as the local tradition demands: mushroom risotto, tagliatelle with venison ragu, bean soup, ricotta dumplings, pancake pie with mountain herbs, pastin, “formai frit co le patate” (fried cheese with potatoes), roe deer, lamb, baked shank, tripe made in the pagota way, snails and when possible our wonderful “sciosele”, which Renzo collects on the rocks at an altitude of two thousand meters. Finally, the desserts, including apple pie, tiramisu, and ricotta tart.

The “Cipriani dell’Alpago” family’s history has its roots in very distant times, so much so that in the house they keep portraits of their ancestors, painted in oil by expert hands.

Owners of some plots of land and of a Venetian villa surrounded by a large farm in the Treviso plain, the Ciprianis have taken care of commercial relations between Alpago and Venice since the time of the Serenissima, even in the hardest and most difficult periods of the San Marco Republic, leading them to introduce in the lagoon or to let out of it, in forbidden times, men and things well hidden in pot-bellied wine barrels.

A fortuitous event – a nearby military training camp – turned the tavern into a restaurant in 1960. In fact, the young conscripts, after the daytime exercises, went to that tavern asking for sandwiches and, if possible, even a generous pasta.
And Cipriani’s wife, Mrs. Mariuccia, was happy to please them and varied the dishes every evening, so the Cipriani spouses expanded their business as hosts, also becoming restaurateurs, while retaining the old name of the place.