The story
On paper, Ein Prosit is a modest Udine bar with a 4.4-star rating, but as creator *Cosa mangiamo oggi?* recounts, sneaking into the kitchen for “the most incredible dinner” reveals something else entirely. A collaboration between Diego Rossi and the Narisawas produced mind-blowing Japanese-Italian fusion, with standouts like Gambero Imbriago, Schie al Mandarino, Tagliatelle Rivisitate by Diego Rossi, and Carne Cruda with porcini and sukiyaki sauce.
These multi-chef events transform the otherwise straightforward bar into a venue that blurs culinary boundaries. Local Italian ingredients meet Japanese technique, creating a unique, resonant experience for those lucky enough to attend—a secret world tucked behind a modest facade.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Ein Prosit’s Gambero imbriago steals the show, with reviewers calling it a must-try. The overall vibe is warm and convivial, perfect for a relaxed, flavorful meal.
“This prawn is first marinated in an ultra-concentrated sake, then aged for 20 years concentrated. You squeeze the tail out and suck it — and you have to accompany it with that. But honestly, this one you eat alone. It's incredible.”
What creators say
1 creator has covered Ein Prosit. Most active: Cosa mangiamo oggi?
Ein Prosit in Udine hosts incredible multi-chef dinners, like this collaboration between Diego Rossi and the Narisawas, with mind-blowing Japanese-Italian fusion dishes.
Dishes mentioned
Gambero Imbriago
This prawn is first marinated in an ultra-concentrated sake, then aged for 20 years concentrated. You squeeze the tail out and suck it — and you have to accompany it with that. But honestly, this one you eat alone. It's incredible.
Schie al Mandarino
These are Pacific squid — we stuff them with mandarin, peel the mandarin and throw it away. Then we fry the squid and they taste of mandarin. It's crazy, you have to write this down.
Tagliatelle Rivisitate di Diego Rossi
These are Diego Rossi's revisited tagliatelle. There are shiso leaves underneath and other goodness we'll discover. I don't know what this thing is — it looks like you're supposed to understand, damn. This one speaks Japanese. There's ika (raw cuttlefish), shiso, and mentaiko cream — cod roe. The mentaiko is going hard, tons of it. The mission is to taste Diego Rossi's tagliatelle in any language of the world.
Carne Cruda con Porcini e Salsa Sukiyaki
This is an incredible raw meat dish with porcini mushrooms, sukiyaki sauce and amazing seasonings. If you want advice from uncle Giano: at Ein Prosit, as soon as the dinners come out, you click with your little finger ready.
