Address provided after booking
Tradition with innovation. This is the concept of my cuisine, based on three componets: fresh home made pasta, fresh fish, vegetables of the local market and of my garden. I use to serve ( like in my family) many courses: An aperitif, "Spritz", served with typical Venetian "chichetti" (appetizers) are a must: deep-fried shrimps with lemon, bedded on polenta, "sarde in saor", a tipical way of cooking sardines like Venice's ancient seamen, followed by the best hand-made pasta with fresh fish, usually "canoce", a shellfish from the Northern Adriatic Sea. Let's go on with some mackerel baked in foil with leek, cuttlefish and polenta or, on demand ,grilled prawns on a slightly spicy mousse of pumpkin. I'm growing fresh vegetables, of course bio. Peppers stuffed with chickpeas, "caponata" a mix of fantastic, colourful vegetables. Good wine. (Bread and focaccia are also homemade!!) Discover the secrets of ancient cuisine of Venetian seamen.