Venetian cuisine … what abundance, what variety and what delicacies …
Bigoli al Torchi, large rough bronze-drawn spaghetti usually seasoned with sardines or duck ragout, traditional peasant pasta and beans soup in the Venetian version, dry borlotti beans seasoned with bacon or rind are used. Baccalà alla Vicentina cooked for many hours on low heat on a base of onion, garlic, parsley and desalted anchovies with the addition of grated cheese milk, it is served with white polenta.
Do you want more?
Bisato in a pan, browned eel sprinkled with vinegar and red wine, tomato sauce and transferred to the oven. Venetian liver cut into thin slices and marinated in water and vinegar then cooked briefly with an equal quantity of white onion. Sarde in Saor where the floured and fried fish are left for at least two days in a typical marinade prepared with onions, oil, wine and vinegar. Stewed cuttlefish cooked in stew with tomato and their black and served with white polenta .
The prestigious Michelin Guide has awarded one of the most beautiful, most varied and certainly the most gourmet Italian regions: Veneto, which has collected awards, obtaining a myriad of stars and confirming itself to be a region capable of combining the beauties of the territory with the excellence in the gastronomic world So many new stars … We discover them in the provinces of Belluno and Verona. Specifically in Cortina d’Ampezzo at Riccardo Gaspari’s Sanbrite. Two restaurants have been awarded in the province of Verona: the first opened last year by chef Giacomo Sacchetti, the second is that of Mattia Bianchi, who returned to Veneto after his experience in Australia. The star was also confirmed for Matteo Grandi, while Piergiorgio Siviero was once again awarded for sustainability.
Here are the Michelin Stars in the Veneto firmament
Altissimo – Casin del Gamba
Arzignano – Damini Macelleria & Affini
Asiago – La Tana Gourmet
Asiago – Stube Gourmet
Barbarano – Vicentino Aqua Crua
Bardolino – La Veranda del Color
Borgoricco – Storie d’Amore
Castelfranco Veneto – Feva
Cavaion Veronese – Oseleta
Cortina d’Ampezzo – SanBrite
Cortina – d’Ampezzo Tivoli
Lonigo, La Peca
Lughetto,Venezia – Antica Osteria Cera
Malcesine – Vecchia Malcesine
Oderzo – Gellius
Pieve d’Alpago – Dolada
Puos d’Alpago – Locanda San Lorenzo
Romagnano – La Cru
Schio – Spinechile
Verona – Il Desco
Venezia – Il Ridotto-
Venezia – Glam Enrico Bartolini
Venezia – Oro Restaurant
Venezia – Osteria da Fiore
Venezia – Quadri
Venezia / Burano – Venissa
What about the “hosteria “? Let’s start with a pinch of history …
It was 1200 and in the capitulars of the magistracy of the Lords of the Night, which watched over the nocturnal tranquility of Venice, a new term appears: “Hostarìa” Since then the ‘hostaria’ has delighted the palates of the Venetians until today, remaining rustic or becoming more sophisticated, but always respecting the history and tradition of lagoon cuisine. We are in 2021 and the “Osterie” are still a refuge for those looking for taste, tradition and … reasonable prices Here are our choices
Zamboni; Arcugnano
Alle codole, Canale d’Agordo,
Dai mazzieri Follina
Enoteca della Valpolicella, Fumane
Al ponte, Lusia
Madonnetta -Marostica
Il sogno– Mirano,
Arcadia– Porto Tolle
Locanda Solagna- Quero Bass
Al forno-Refronto,
Antica trattoria al bosco– Saonara
San Siro-Seren del Grappa
da Doro- Soragna,
Al bersagliere-Verona.
Venice: when the “hostaria” becomes top
Hostaria da Franz,
Venice Historical meeting that takes its name from its founder, the Austro-Hungarian soldier Franz Habeler and which has since become synonymous with hospitality, taste and tradition. Maurizio Gasparini inherited it from his father, an excellent cook, great traveler, passionate about cooking and promoter of new dishes, such as his famous strawberry risotto, perhaps the first to appear in the Lagoon. Today, at the helm, we find Matteo Lazzaro.
Osteria al Museo, Burano A long time ago it was a lace shop and a couple of years ago it has become a point of renewal of the tradition and taste of Venetian cuisine. Sipping a spectacular ‘Bellini alla Pesca Bianca’, I meet Antonio Santaniello. On the menu, fish from the Lagoon triumphs, rigorously fresh and supplied daily by our trusted fishmonger on the island of Burano and by some stalls in the prestigious Rialto Market.
Incontri stellari con gli chef stellati del Veneto
Chef Raffaele Ros, San Martino, Scorzè, Venezia
Chef Alajmo , Le Calandre , Rubano ( Padova)
Welcome to the starry empire of Alajmo. Le Calandre, La Montecchia, Il Quadri … How did you become a chef? Since I was a child I have been wandering around the restaurant kitchen, having fun touching and manipulating food such as the dough for biscuits. Any cooking enthusiasts in his family? My mother, Rita Chimetto, chef of the Aurora Restaurant, the former name of Le Calandre, to which in 1992 the Michelin Guide recognized the first Michelin star. Three adjectives to describe the cuisine of Le Calandre? Fluid, light, deep and I would add ironic.
Chef Mauro Buffo, 12 Apostoli, Verona
He started at 19 with Gualtiero Marchesi, worked for Ferran Adrià, Japan, Tyrol, New York and from these trips he brings flavors and sensations to his menu he loves to use Italian excellences and then maybe apply them to new or different techniques, What’s always in his fridge at home? White wine, compound cheeses, vegetables And never…? What does not fit … for a matter of space! Do you cook at home? yes I like to improvise for friends, even if I prefer not to experiment, rather to go classic, At home I like to devote myself to rice which, I must admit, I only love if cooked by myself. while I let some friends cook the game, who are really experts
Chef Matteo Grandi –Matteo Grandi, Vicenza
Today we find it with the Michelin Star in the new location of Piazza dei Signori in Vicenza Matteo Grandi in the Basilica. Cuisine of great technique, with strong French and Asian influences., The dishes of gyoza or rice and clams. Matteo respects tradition and proposes it in a modern key, where contrasts find a balance and surprises are always pleasant Matteo, where does your story start? Well the popular one as winner of Hell’s Kitchen Italia in 2014, then a guest at Forte Village, where I worked in Carlo Cracco’s restaurant as Executive Chef. Today we find it again with the Michelin Guide 2021 star confirmed, in the new location of Piazza dei Signori in Vicenza Matteo Grandi in the Basilica. Your travels? Many, with an adventure film start: I was 18 and dad sent me to Shaghai d to broaden my professional horizon …. well, without knowing a word of English. Your recipe for life? Being in great shape and in full harmony with my wife who governs hospitality and service.
Chef Giancarlo Perbellini –Casa Perbellini, Verona
We are in Verona, behind us the superb Cathedral of S. Zeno dominates. The restaurant boasts two Michelin stars and welcomes you with an exquisite but nonetheless casual theatrical direction, including the ritual of the tablecloth that is spread in front of the diner, very Goldoni’s ‘Loc Bandiera’ … If you were a dish on your menu, you would be … My sesame wafer, sea bass tartare, goat cheese with chives and a sensation of licorice: woe to anyone who touches it …. he is like a son! or the Iberian pork cheek cooked with beer, served with pure mother yeast and served with a crispy hood: the genesis of Perbellini. A dish that you prefer to eat if cooked by another person? Yes, my mother Silvana’s rice and potatoes. Her trick was to sprinkle it with Grana Padano and let it rest for a few minutes, to create that little skin that still constitutes a truly unforgettable visual memory for me.
Chef Matteo Bianchi – Amistà, Corrubbio di Negarine (Verona)
La “Stella Green Michelin”
Chef Piergiorgio Siviero, Ristorante Lazzaro 1915 Pontelongo
For five consecutive years it has won the “Green” Michelin Star. A green star that rewards the use of renewable energy, energy saving, tablecloth management, eco-compatibility up to the choice of detergents in the kitchen and recyclable packaging. The menu changes every month with seasonal products focusing on seasonality, such as the radicchio “in January, the truffle in October, the goose in November. An important star, which certifies the commitment to the environment and the community, celebrates and encourages sustainable initiatives in the field of gastronomy, with the aim of preserving the territory, supplying oneself with consistency and the “no waste” philosophy, that is the policy of “no waste” with intelligent waste management and the reuse of leftovers.
Do you want a sample of the mastery of the “green” champion? Have you ever had any panettone left over at Christmas? what to do with it? Throwing it would be murder … Here’s how Piergiorgio Siviero recovered the Christmas panettone, transforming it into the protagonist in the new version of a traditional mountain dish: canederli in broth. For this recipe, Siviero relied on a Loison panettone with an intense aroma of late Ciaculli mandarin. Do you want to discover the recipe? HERE TOU GO!
CANEDERLI DI PANETTONE RAFFERMO IN CONSOMME’
Ingredients for 4 people 250 g Panettone Loison with Ciaculli Late Mandarin 100 cl milk 50 g grated Alpine Vezzena 30 g smoked bacon cut into cubes about half a centimeter per side 1/2 egg yolk A bunch of chives Sarawak black pepper Fine salt Loison Panettone Powder with Ciaculli Late Mandarin Yellow carrots and burnet burner 200 cl completely defatted chicken or hen broth (or vegetable broth) 10 cl lemon juice 50 cl green mandarin juice 5 cl soy sauce
-
Mai buttare via il panettone vecchio! Specialmente se è profumato agli agrumi…
Method
Remove the crust from the panettone, cut it into slices and soften it in a bowl into which you have poured the boiling milk.Let it rest for at least two hours. When the mixture is soft, add the Vezzena and 1/2 egg yolk. Season with salt and pepper. Add the smoked bacon and form the dumplings and chives. Finally pass them in the powder of Panettone with mandarin. Cook them to taste in a meat or chicken broth for 5/6 minutes, or steamed lighter (8/9 minutes). Add the lemon and mandarin juice and the soy sauce to the fresh broth. Season with salt. Bring to the boil. Place three dumplings in a bowl, pour in the boiling consommé, garnish with yellow carrot fillets and burnet leaves.
Enjoy your meal!
