The great Venetian tradition and the mastery of the Riviera del Brenta’s restaurateurs offer a vast and rich assortment of aromas and flavours including some seasonal dishes such as “bovoleti” (small snails in garlic and parsley), moleche or moeche (fried crabs that in spring and autumn, during moulting, lose their hard carapace and become soft and tender) or masanete (female crabs boiled and seasoned with oil, garlic and parsley).
Cuttlefish roe, polipetti and moscardini (small octopuses), caparossoli in cassopipa (sauté of clams and mussels), garusoli (small sea snails), gransoporo (large crabs boiled and then baked with herbs) are offered as appetisers, schie (typical Venetian lagoon shrimps) with polenta, sarde in saor (fried sardines left to rest in a sweet and sour sauce with onion, pine nuts, sultanas), canoce (dogfish), capelunghe and canestrelli gratin and scallops flavoured with wine and/or liqueur, spider crab, salmon and baccalà mantecato (codfish).
First courses include mixed seafood risotto, risotto with scampi or squid ink, spaghetti with biberasse or bevarasse (lagoon clams), bigoli in sardine sauce, spaghetti allo scoglio or other pasta dishes with various shellfish, and broetto (fish soup).
And as second courses: mixed grilled scampi, cuttlefish, shrimps or turbot, sea bass, gilthead bream; baked turbot, eel, sea bass in salt, fried or grilled sardines and anchovies, and then again a triumph of fish such as sole, mullet, flounder, monkfish, mullet, ombrine, bream, St. Pierre, salmon and others grilled or baked.
Desserts include the classic tiramisù veneto, either by the glass or by the slice.
All accompanied by important Veneto wines including sparkling Prosecco or still wines such as Pinot Grigio, Riesling, Sauvignon, Soave Classico, Chardonnay, Lugana or dry Moscato.
And finally the sgroppino, a delicious refreshing and digestive semi-fluid mixture of vodka, prosecco and lemon sorbet.
