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.

The cicchetti are polpettine di carne e patate (fried meatballs prepared with ground beef, potatoes and mortadella, also in vegetarian version) and rotolini di zucchina ripieni (stuffed courgette rolls). Our first course 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…

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