Recipes from a Venetian kitchen

There is so much more to Venetian regional cuisine than fish and tiramisu. Now stretching from the Venetian lagoon to Lake Garda, up to the Dolomites and down to the longest Italian river, Po, Venetian food culture is more varied than you might think, and it’s not only made in Venice.

Dishes and ingredients link the territory together. They tell stories of the long gone Serenissima Republic, once known as the ‘market to the world’, which incorporated numerous mainland and overseas possessions, and of a unique cuisine that was created by centuries of heritage and shared culture.

Venetian food is simple, humble, honest. Its essence is in the great quality of ingredients which have been cooked the same way for centuries. Without fuss. When you work with the best produce and culinary knowledge from all over ‘the world’, there’s no need to overcomplicate it.