Taste our Rabbit Roll with Peverada Sauce and pair it with the citrusy freshness of Fosélios – Prosecco Superiore Valdobbiadene DOCG Brut, the perfect wine to enhance its flavours.

A timeless Venetian classic — roast guinea fowl with a rich peverada sauce of liver, soppressa veneta, anchovies, and black pepper.

Delicate handmade tortelloni filled with creamy Morlacco polenta, gently tossed in fresh thyme butter and crowned with a touch of smoked ricotta.
An elegant expression of Venetian heritage, crafted with authenticity in every detail.

Today's dish: a Parmesan DOP Basket filled with ricotta, Taggiasca olives, and semi-dried cherry tomatoes. This dish finds its perfect match in our Valdobbiadene Superiore Nani dei Berti.

As part of our Follador & Food 2025 series, we return to the welcoming kitchen of Il Barco Restaurant, where Chef Rudy continues to impress with his ability to balance tradition and creativity.