appetizer: squill, sardines in saor (special Venetian recipe with
sardines, vinegar, onions, raisins and pine
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)
course: mixed fried fish, sautéed black cuttlefishes with polenta,
sautéed mussels, mixed grilled fishes, fried soft-shelled crabs
meat-balls , fowls liver risotto, stuffed lasagne,
Venetian style liver.
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
Tiramisu, sgroppino(special mix with lemon ice cream,
vodka and prosecco wine), zabajone with typical
venetian cookies (xaeti,
with cream, zabajone, galani (carnival sweets) and castagnole (small doughnuts).
Every menu is accompanied by a good wine from our land.
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
way of cooking and eat, in the chic dining room.
the lesson the guests will experience an elegant supper
The cook will always
be accompanied by an Italian-English translator.
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
Republic, made with the yellow ground and sugar, eggs, raisin, lime and orange
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,
the Bauta tipical flavoured and coloured chocolates in the shape
of the well-known Venetian mask.