Pan-Seared Otregan with Amoi Ketchup and Wild Herbs
In this first feature, Giacomo presents a dish inspired by the local area, one that beautifully expresses the true spirit of conviviality, the kind shared with family and friends: pan-seared otregan with Amoi ketchup and wild herbs.
Rabbit roll with peverada sauce
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.
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.
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Pan-Seared Otrega... May 07, 2026
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