The Venetian Cuisine

We begin our journey into the culinary history of Venice by preparing two cicchetti: small snacks served as aperitif in the characteristic cafés called bàcari. With our cicchetti we drink a Spritz, the famous cocktail made with Campari and Prosecco.

We prepare polpettine di carne e patate (fried meatballs with potatoes and mortadella) and sarde in saor (marinated sardines with pine nuts and raisins). Our primo piatto is gnocchi di zucca (pumpkin gnocchi with a delicate sauce) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce the Venetian way served with a vegetable side dish. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies.

Dates: Saturday 25 March 2017

Times: on Thursdays 18.30 – 22.30 hrs, on Saturdays 10.30 – 14.30 hrs, on Sundays 16.30 – 21.30 hrs

Price: € 89,00 p.p. all-in