fish
appetizer: squill, sardines in saor (special Venetian recipe with sardines, vinegar, onions, raisins and pine
seeds),schie(little shrimps) with polenta, creamed cod.
first course: spaghetti with clams, busara sauce spaghetti (sauce with shrimps, tomatoes and pepper), fish risotto, spaghetti to the seven flavours, bigoli in salsa(wholemeal pasta in anchovy sauce)
main course: mixed fried fish, sautéed black cuttlefishes with polenta, sautéed mussels, mixed grilled fishes, fried soft-shelled crabs

meat
meat-balls , fowl’s liver risotto, stuffed lasagne, Venetian style liver.

vegetarian
Pasta and bean soup, rice and peas, risotto and bruscandoli(special seasonal vegetable), pumpkin risotto,
Milan style risotto (rice with saffron), artichokes, castraure (typical small artichokes from the lagoon),
baked radicchio and various seasonal vegetables, omelette with vegetables and
potatoes.

Dessert
Tiramisu, sgroppino(special mix with lemon ice cream, vodka and prosecco wine), zabajone with typical
venetian cookies (xaeti, buranelli,baicoli).

Carnival menu
Venetian doughnuts with cream, zabajone, galani (carnival sweets) and castagnole (small doughnuts).

Every menu is accompanied by a good wine from our land.

The lesson will take place in a typical fancy Venetian apartment with a little view on the Grand Canal. The kitchen looking out on a garden will be the place were the cooker will show the secrets for a perfect Venetian cuisine.
During the lesson we offer a spritz – a special Venetian aperitif to make the guests tasting the real venetian
way of cooking and eat, in the chic dining room.

After the lesson the guests will experience an elegant supper
The cook will always be accompanied by an Italian-English translator.

Optional
Walking tour at the Rialto market to buy all the necessary for the recipes with the cocker and the translator

Discover the Venetian sweet specialities
Visit to the kitchen of one of the most historic Venetian bakeries where the pastry cooks will lead you into
the history of the sweetest recipes of the Serenissima, among them:
the Zaleto, a cake easily prepared, created in the 16th century, in the period of maximum expansion of
the Serenissima Republic, made with the yellow ground and sugar, eggs, raisin, lime and orange peels.
the Torta del Doge, created in honour of Andrea Gritti, the 78th Doge of the Venetians, made with ground and honey, raisin, pine seeds, almonds, rum.
the Bauta tipical flavoured and coloured chocolates in the shape of the well-known Venetian mask.