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.
Mariacristina Follador | 14 October, 2025
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.
Mariacristina Follador | 12 September, 2025
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.
Mariacristina Follador | 10 April, 2025
Follador&Food: Celebrating Local Flavours with Exquisite Pairings
At Follador Prosecco, we are passionate about celebrating local flavours, exceptional ingredients, and the art of perfect pairings. That’s why...
Mariacristina Follador | 08 March, 2025
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