The Venetian Cuisine
We begin our journey into the culinary history of Venice by preparing two cicchetti: small snacks served as aperitif in the characteristic cafés called bàcari. With our cicchetti we drink a Spritz, the famous cocktail made with Campari and Prosecco.
The cicchetti are polpettine di carne e patate (fried meatballs prepared with ground beef, potatoes and mortadella, also in vegetarian version) and rotolini di zucchina ripieni (stuffed courgette rolls). Our first course is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce the Venetian way served with a creamy carrot and pancetta side dish and a rich Venetian salad. The vegetarian main is courgette fritters with Parmesan cheese. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies served with a glass of grappa or limoncello.
Time: Saturdays: 10.30 – 14.30 h.; Weekdays: 18.00 – 22.30 h.
Price: € 96,00 p.p. all-in (Prosecco with nibbles at arrival, all wines, Italian beers & non-alcholic drinks – Italian mineral water, fruit juice etc. – coffee/tea, limoncello/liqueur, recipes for home, use of apron, cleaning/tidying up).