According to Eatwith's policy, this host owns a food safety certification delivered by official organizations.
The experience in a nutshell
Type of the event
Number of guests
2 to 6
Time of the event
11:00 AM (3 hours)
The host speaks
English, German & 1 more
A word about the experience
Don't just sit in a restaurant but be a true Venetian! Let's pick the best fresh fish at the Rialto market, cross the Canal Grande on a gondola and hurry up heading home in Murano with a "vaporetto" (water bus). Be your own chef at Valerio's place in a state of the art kitchen overlooking the canal. Valerio is a cosmopolitan Venetian. He was born and bred in Venice and he is a former nomadic fascinated by the world. Now he is back to his Venetian roots and ready to open the door of his house, sharing his true love for the city, his passion for sustainable tourism and few tips about the Venice he likes as a local. You will start the experience choosing the freshest fish at the Rialto fish market. After a short gondola ride on the Canal Grande, you will walk with Valerio through off-the-beaten-tracks Venetian "calles" to catch the ferry to Murano. You will then ready to check if your pick at the market was right while cooking and eating a delicious fish lunch at his place! Valerio's place is a 1890 building, whose delicate renovation has been personally followed by him. Discover the allure of the past in this traditional Muranese house: the dining room of this time capsule home boasts vintage and contemporary pieces and has a breathtaking view on the canal. Menu may vary according season. The price of this experience includes also the gondola ride crossing the canal and the water bus ticket from Venice to Murano and back.
See the menu
HOME COOKING MENU
Sundried tomatoes and mixed antipasti Biological sundried Tomatoes and Italian vegetable antipasti, accompanied by a "spritz", the Aperitivo drink based on white wine and Aperol/Campari/Cynar
Spaghetti alla busara (Spaghetti with tomatoes and stewed clayfish) Spaghetti with tomatoes and stewed clayfish, a simple but tasty recipe, encased in the Venetian tradition that is been handed down for centuries. The Dalmatian and Istrian origin meets the Venetian ones so that, today, is considered one of the most important dishes of the Venetian cuisine. The name "Busara" probably comes from the clay pot that they used on ships to cook the crayfishes. We don’t care what its origin is, what is certain is that its flavor is unmistakable and sublime and easy to prepare it together!
Oven-baked seabass with potatoes Cooking in the oven will allow to better preserve the fresh and original taste of the fish and of the Adriatic sea, enriched by the flavours of fine herbs and spices
Italian moka brewed coffee & local liquors We will end up our meal with a strong italian coffee accompanied by local liquors