The history of the Fum Diss trattoria began in 1973 with Augusto and Caterina who offered Walser cuisine made from food grown and bred exclusively by them, and continued with their children Franca, Jucci and Osvaldo. Today Francesco and Cristoforo, Jucci's sons, continue the family tradition but have transformed the trattoria into a well-structured farm where they raise 150 dairy goats and 30 Fassona Piemontese cows. The farm produces the products that are offered in the trattoria and their aim is to offer meals that are 80% km 0.
