Pasta e fagioli
Traditional Venetian pasta e fagioli: a bowl of beans, pasta, and quiet Venetian comfort.
Rustic barley orzotto with potato and garden rosemary
Inspired by risotto yet made with barley, this Venetian orzotto brings together leek, potato and fragrant rosemary.
Pumpkin gnocchi with brown butter and crispy sage
A Sunday tradition in Veneto, pumpkin gnocchi with brown butter and sage celebrates autumn’s warmth, simplicity, and the joy of cooking together.
Tomato and rice soup
A simple and hearty dish made by simmering rice and tomatoes in a savoury broth with a soffritto of vegetables.
Mussels au gratin
Mussels au gratin, known in Venice as ‘peoci gratinati’, elevates simple mussels into a rich, aromatic appetiser or even a light main course.
Charred melon and prosciutto panzanella salad
Our charred melon and prosciutto panzanella salad is a modern take on a classic, decadent Italian and Venetian summer dish, ‘prosciutto e melone’ (parma ham and cantaloupe melon).
Spaghetti “alla busara”
Sweet prawns bathed in a rich, subtly spicy tomato sauce. That’s Spaghetti “alla busara”, a flavoursome classic of Venetian cuisine.
Spaghetti alle vongole
This classic pasta dish of Venetian (and Italian) cuisine is incredibly simple and at the same time a real treat.
Risotto al nero di seppia (squid ink risotto)
One of the most iconic Venetian dishes, squid ink risotto is a timeless classic which boasts both an earthy, savoury and sweet flavour, and combines two of the most favourite Venetian ingredients: rice and seafood from the lagoon.
Branzino al forno (oven baked sea bass)
If you’re looking for a simple recipe that really enhances the delicate flavour of sea bass, then we highly recommend you try this one.