Roast Guinea Fowl with Peverada Sauce
A timeless Venetian classic — roast guinea fowl with a rich peverada sauce of liver, soppressa veneta, anchovies, and black pepper.
Tortelloni with Biancoperla Corn Flour, Morlacco, and Smoked Ricotta
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.
Crispy Parmesan Basket
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.
Follador&Food: A journey of flavour that continues at Il Barco
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.
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