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 rotolini di zucchine ripieni (little stuffed courgette rolls). Our primo piatto is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce the Venetian way served with a creamy carrot and pancetta side dish and a rich Venetian salad. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies.