Frasca Food and Wine has built its reputation on championing the culinary traditions of the Friuli-Venezia Giulia region in northern Italy. That same sensibility wends its way through chef Lachlan Mackinnon-Patterson‘s menu at Caffé.

Take the grilled cheese panino (which was recently featured in Esquire magazine). The warm, pressed sandwich features four heavenly Italian cheeses: the mild straw-colored Montasio cow’s milk cheese that originated in Carnia, the mountainous region of Friuli; Neapolitan provolone; shavings of the classic Parmigiano Reggiano; and Sottocenere from the nearby Veneto region. (With its ash-colored rind, Sottocenere is one of my favorite cheeses because it imparts an essence of white truffle as well as subtle notes of coriander, nutmeg, licorice, fennel, cloves, and cinnamon.) The sandwich’s four cheeses melt into fresh tomato, oregano, and thinly sliced La Quercia prosciutto. This heavenly combination is bookended by slices of the Caffé’s rustic housemade bread.

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