Rocco Liggieri is the co-owner and chef at Borgo Eibn Mountain Lodge. He is a rigorous slow food philosopher and a creative talent. He cooks from his heart, serving up good wholesome plates of scrumptiousness inspired by the bounties of Sauris at 1677 metres above sea level in the Carnic Alps of Friuli-Venezia Giulia.
A chef, a farmer, a forager and flavour hunter, Rocco's culinary art takes its cue from the past when Mountain life was unforgivingly hard: you didn't waste. Living in the alps, you knew how to preserve and cure food for the harsh winter months ahead using processes handed down through the generations over centuries. His no-nonsense, no-frills approach and head-to-tail philosophy came naturally to him. His food style has an undeniable wilderness about it; dishes celebrate the humble. They are cleverly simple, and his signature is ultimately fashionable.
In a region famed for its organic produce, unpasteurized cheeses, salt-cured and smoked meats, herbal pestos and open-fire roasts, Rocco is its charismatic guardian.
Earthy, honest and delicious, food hunters will relish in the tastes of Sauris made by Rocco. What the Restaurant conjures up on your plate is an ode to the essence of the Carnic Alps, their aromas, their fruits and their wild, untouched flavours.