In the morning I go to the central market and choose what I will cook in the evening: the seasons offer different products. I like the products of our lagoon: famous are the small artichokes called castraure, in spring we have cuttlefish with their tasty black sauce, every week I make creamed cod, one of my favorite dishes is risi e bisi that is risotto with the peas of Sant'Erasmo.As a child they taught me how to make gnocchi, the dessert I love to eat is tiramisu but we can also do something with chocolate. On request I can get a sea bass caught and cook it with cherry tomatoes and aromatic herbs.My home is in the popular Cannaregio district a few steps from the central road easily accessible by local transport.
See the menu
Antipasto
Baccalà mantecato a frothy cream of cod served on crispy warm bread
Sarde in saor fried sardines and served with a lot of onion accompanied by polenta
Fish balls crunchy on the outside soft on the inside
Folpetti baby octopus boiled and served with lemon and olive oil
Piatto pricipale
Fegato alla veneziana tender veal liver served on a warm polenta: a specialty and a delicacy
seppie al nero cuttlefish cooked in tasty black sauce, I'm addicted to it
sautéed mussels and clams steaming mussels and clams with their juice: fished in our sea served with bruschetta
Dessert
Tiramisù the result is a sweet cream just like my mom taught me
Chocolate cake with coffee heart simply what you need
Biscotti di Burano shortbread biscuits from Burano served with sweet wine