Venue: Centro storico di Grado
Website: https://confcommerciogorizia.it/le-calli-di-bacco/
From 23 to 25 October 2026, the streets and squares of Grado's historic centre are transformed into a large stage dedicated to taste, wine and the identity of the territory with ‘Le Calli di Bacco’, a widespread food and wine event that combines tradition, conviviality and discovery.
After the success of the first edition in 2025, the initiative returns in 2026 with a second edition even richer in content and new features, confirming itself as an event capable of enhancing the deep bond between the city, its lagoon, the culture of the sea and the region's wine excellence.
Tastings, meetings, themed itineraries and entertainment will accompany residents and guests on a sensory journey through authentic flavours, stories of the territory and evocative atmospheres, in a widespread format that invites you to experience Grado by walking, tasting and letting yourself be guided by aromas and glasses of wine.
‘Le Calli di Bacco’ is an experience that celebrates food and wine culture as an expression of identity, sustainability and hospitality, transforming the historic centre into a meeting place for producers, restaurateurs and the public in a festive and shared atmosphere.
INFOPOINT AND TICKETS:
To take part in the event, you can purchase tickets at the two desks (one in Piazza Biagio Marin and one in Piazza XXVI Maggio). A ticket (€12) includes a souvenir polycarbonate wine glass from the event; a glass holder; 1 cicchetto voucher and 1 wine voucher.
Extra cicchetto €4
Extra wine €4
Tasting counter opening hours
Friday 23 October: 12:00–20:00
Saturday 24 October: 11:00–20:00
Sunday 25 October: 11:00–17:00
Participating restaurants and food and wine pairings:
Al Timon Trattoria Pizzeria paired with wines from the Lis Fadis winery in Spessa di Cividale.
Cicchetto: Prawns in savour; wines: Friulano and Ribolla Gialla.
Hosteria de Gustibus in partnership with the Drius winery in Cormons.
Cicchetto: Canapé with anchovy on goat’s cheese cream; wines: Pinot Bianco, Friulano and Malvasia.
Bruno Masaneta Trattoria Cicchetteria in partnership with the Castelvecchio winery in Sagrado.
Cicchetto: Japanese-style bluefin tuna; wines: Vitovska and Refosco.
Trattoria Pizzeria Santa Lucia paired with wines from Vini Brojli in Aquileia.
Cicchetto: Oval-shaped choux pastry with Volpina tartare and fennel from the Grado lagoon, glazed with santonego; wine: Aromatic Traminer.
Taverna al Canevon Restaurant paired with wines from the Borgo San Daniele winery in Cormons.
Cicchetto: Canapé with smoked swordfish, rocket and tartare sauce; wines: Pinot Grigio and Friulano.
At the Piaseta Restaurant and Pizzeria paired with wines from the La Viarte winery in Prepotto.
Cicchetto: Fried ‘montanara’, soft and fragrant, stuffed with cuttlefish ‘boreto’ in the Grado style, a black pepper reduction and crispy polenta; wines: Ribolla Gialla, Schioppettino and Rosé di Schioppettino.
Bella Grado paired with wines from the Sturm winery in Cormons.
Cicchetto: Golden prawns with fried red polenta; wine: Pinot Grigio.
Mandracchio Bistrot paired with wines from the Mitis winery in Cividale del Friuli.
Cicchetto: Adriatic soup with crostini; wines: Merlot and Sauvignon.
La Caina Pizzeria Trattoria paired with the Muzic winery in San Floriano del Collio.
Cicchetto: Slice of mackerel with red onion; wine: Malvasia.
Alla Vecchia Marina Restaurant paired with wines from the I Feudi di Romans winery in San Canzian d’IsonzoCicchetto: Stewed baby octopus with aromatic polenta; wines: Prosecco, Pinot Grigio and Friulano.
La Perla Trattoria paired with wines from the Picech Roberto winery in Cormons.
Cicchetto: Octopus salad; wines: Friulano, Pinot Bianco and Red Blend.
Alla Pace Restaurant paired with wines from the Visintini winery in Corno di Rosazzo.
Cicchetto: Blue crab ‘cloud’ on a pumpkin and lime cream; wines: Friulano, Pinot Grigio and Ribolla Gialla.
Duca d’Aosta Lounge Bar & Restaurant paired with wines from the Villa Vasi winery in Gorizia.
Cicchetto: ‘Il matàn’, a traditional dish from Grado, served on crispy puff pastries made from Friulian black grape marc flour. ‘Boreto rinchiuso’: handmade ravioli stuffed with boreto and polenta, served with its own reduction; wines: Friulano, Pinot Grigio and Sauvignon.
Trattoria De Toni paired with the Fiegl winery in San Floriano del Collio.
Cicchetto: Boreto with baby cuttlefish; wines: Ribolla Gialla, Malvasia and Pinot Nero.
Cooperativa Pescatori – Zeromiglia paired with the Vini Donda winery in Aquileia.
Cicchetto: Crostini with freshly filleted smoked mullet; wine: Friulano.
2026 PROGRAMME:
In the heart of historic Grado, visitors will be able to take part in the Tour delle Calli, with tastings at the tasting counters set up in the participating venues: a glass of wine accompanied by a cicchetto, served in the event’s personalised glass.
Friday 23 October
11.00 am – Campo Patriarca Elia
Official opening of “Le Calli di Bacco”
Welcoming remarks from the authorities.
Followed by, Blessing of the Chef’s Jackets and Fishing Nets.
A symbolic moment bringing together chefs and fishermen, highlighting Grado’s deep connection with the sea, fishing and its culinary tradition. A ritual dedicated to respect for the gifts of the sea and the land, to sustainability and to the value of human labour, accompanied by music.
From 12.00 to 20.00 – Tasting Stalls in the historic centre
From 15.00 to 17.00 – Music through the Calli
A travelling acoustic performance by the Ambrya Music Band, a wind and keyboard quintet with a strong island identity, featuring a repertoire of international covers, timeless classics and forays into Grado’s poetry.
Saturday 24 October
From 11.00 to 20.00 – Tasting Stalls in the historic centre
From 16.00 to 18.00 – Music through the Streets
A travelling acoustic performance by the Ambrya Music Band through the streets of the old town.
Sunday 25 October
From 11.00 to 17.00 – Tasting Stalls in the historic centre
From 11.00 to 13.00 – Music through the Calli
A travelling acoustic performance by the Ambrya Music Band.
11.30 am–1.30 pm – National Underwater Archaeological Museum of the Upper Adriatic “Treasures of the Upper Adriatic”:
An exclusive tasting curated by sommelier Alojz Felix Jermann, preceded by a welcome guided tour led by the museum staff.
The experience includes:Price: €40 per person. Booking essential.
3 creative cicchetti created by 3 chefs from “Le Calli di Bacco”
4 local wines to pair with the dishes, presented directly by the producers
a sweet finale showcasing local specialities.
Info and bookings: lecallidibacco.grado@gmail.com.
Instagram and Facebook: @LeCallidiBacco
The Calli Menus
From Friday 16 October, participating restaurants will also be offering the special Calli Menus: three-course meals featuring the catch of the week.
Price: €48 per person, excluding drinks.
Bookings can be made directly with the participating restaurants.
An initiative promoted and organised by Confcommercio Gorizia, in collaboration with the Municipality of Grado, PromoTurismoFVG and with the support of Cassa Rurale FVG.