Fum Diss story began in 1973 with Augusto and Caterina who proposed a Walser cuisine made of foods grown and raised exclusively by them, continued with their children Franca, Jucci and Osvaldo. Today Francesco and Cristoforo, Jucci's sons continue the family tradition but they transformed the trattoria into a well-structured farmhouse where they raise 150 dairy goats and 30 Piedmontese fassona cows. The farm produces what they offer in the restaurant and their goal is to offer meals that are 80% km 0.
