Gratinated Celery in Carpione, Béchamel with Aged Asiago DOP, and Vegetable Garnishes
Carefully clean the celery, removing any tough outer fibres while preserving its natural shape. Prepare an aromatic carpione infusion by bringing the white wine, vinegar, sugar, black pepper, juniper berries, mint, and basil to a gentle boil.
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.
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Gratinated Celery... Jun 09, 2026
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