We asked our chef to comment on some dishes on the menu and our sommelier to pair a wine. Here are their suggestions.
Starter: Venetian Proposal
"The dish includes creamed cod, sardines and prawns in saor, capelonghe, scampi in batter, corn flakes and fried polenta. The idea of the typical Venetian cicchetto is proposed in a gourmet and modern key, taking up the classic preparations to enhance the typical cuisine of the territory in each of these.
The protagonist is undoubtedly the creamed cod, but it is important to mention also the saor technique, which was once used to preserve fish for longer, and we added the razor clams and crispy scampi, as the value of molluscs and crustaceans typical of the lagoon.
Practically a dip in the typicality and Venetian tradition of great effect on the palate and soul”.
Suggested wine: San Cristoforo Franciacorta DOCG Brut
Our sommelier recommends a San Cristoforo Franciacorta DOCG Brut, fresh and intriguing, with an intense deep yellow color. The taste offers a good persistence, with a pleasant aftertaste linked to sweet and round sensations. It is obtained from the chardonnay grape must which, after fermentation, is left to mature for six months in steel tanks and, subsequently, Franciacorta Brut matures in bottle on the lees for two years.
In addition to our appetizer, it is also excellent as an aperitif, or can be paired to dishes based on shellfish, razor clams (or capelunghe) and other fish first courses
First course: ravioli with scallops and prawns, on saffron cream, Treviso Casatella, bread toasted and tomato confit.
“Among the first courses of fresh pasta offered on our menu we find this ravioli rich in taste, particularly interesting because the association of the shrimp with the Scallop gives it an intense and persistent flavor. Also in this recipe we use local products such as scallop, molluscs and Casatella cheese, which gives that right hint of acidity, on a saffron cream, suitable for excellently enhancing the fish in question.
In summary, a very rich and tasty first course of stuffed pasta made with quality raw materials and with extreme simplicity”
Suggested wine: Veneto IGT "Olmèra" De Stefani
“Olmèra” by De Stefani is the ideal wine to pair with ravioli with scallops and prawns, on saffron cream, Treviso Casatella, toasted bread and confit tomatoes. A straw yellow colored wine with golden reflections. Its aroma is intense with nuances of tropical fruit, citrus and a light toasting. The taste is fresh and harmonious, very persistent.
A peculiarity: its name derives from a Veneto dialectal term "Olmèra", literally a forest of elm trees that was present where the vineyard is now and which has given the soil particular elements that make this wine full-bodied and rich.
Main course: Swordfish in pistachio crust, potato salad, Cantabrian anchovies and capers.
A symphony of flavors where the meat of swordfish, typical of the Mediterranean Sea, which is very lean and with a very delicate taste, is enriched by the flavor of the pistachio crust.
All completed by ratte potatoes, among the best on the market, which, seasoned with a sort of mayonnaise flavored with capers, anchovies and extra virgin olive oil, give the palate a unique taste.
Despite its simplicity, the dish is very technical in its preparation, but given the importance of strictly quality ingredients, it takes on a particular value in Italian Mediterranean cuisine, both in taste but also in nutritional aspects.
Suggested wine: Ribolla Gialla La Castellada
Thanks to its structure and its olfactory complexity, Ribolla Gialla de La Castellada is a wine that goes well with spicy and savory preparations.
From the amber yellow color, the nose is told with notes of honey and dried apricot, chamomile, yellow flowers, beeswax, nutmeg and citrus notes. Finally, on the palate it is soft, enveloping but balanced by a still lively texture of freshness.
It is a full-bodied, rich and enveloping wine, vinified on the skins in open oak vats and aged for 36 months in cask
Dessert: semifreddo with Sant’Erasmo honey, chocolate, rum and orange
“This dessert is very tasty, the base is a rum and honey Parfait, in which a heart of 70% dark chocolate is inserted. We have chosen an excellent quality local honey to enhance the Venetian lagoon, which is rich in niche products.
This is accompanied by an almond crumble, to make the dessert even more interesting, with a texture that amazes the palate. " A refreshing and full of flavor after dinner. Enjoy it!”
Suggested wine: Moscato fiori d’arancio Passito Zanovello
Introduced in the Veneto by the Venetians as early as the 13th century, the Moscato fiori d’arancio grape has an intense aroma, a thick and colorful skin and a crunchy pulp. After about 4 months of drying in small boxes, the grapes are pressed for maceration and a dense, golden-colored juice with a certain tannicity is obtained which, on the nose, recalls apricot jam, orange peel and flowers, honey , tobacco and vanilla.