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First courses

First courses

The lands ruled by the Venetian Republic deeply influenced Venetian cooking traditions. This is why its dishes have kept a tight bond with both earth and sea, thus tying different ingredients up with one another and merging them harmoniously.

Our first courses are a homage to the variety of possible preparations and mixtures of fish and fruits of the earth.

  • Tagliatelle con “ganasette” di coda di rospo (tagliatelle with angler)
  • Tagliatelle con capesante e rucola (tagliatelle with scallop and rocket)
  • Tagliatelle con pesto e mazzancolle (tagliatelle with pesto and prawns)
  • Spaghetti alle vongole (spaghetti with clams)
  • Spaghetti alla busara (spaghetti with scampi)
  • Spaghetti al nero (spaghetti with squid ink)
  • Lasagne di pesce e zucchine (fish and zucchini lasagne)
  • Gnochetti ragù
  • Bigoli in salsa (Bigoli with anchovies sauce)
  • Risotto scampetti e vongole (risotto with scampi and clams)

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