Divided into nine islets, crossed by a wide canal, Murano is the island of glass blowing, an antique tradition. Still thriving today, entire generations of local glassmakers have kept this magical art alive.
In the atmosphere of a quiet lagoon, in a typical home with a garden overlooking the banks of the water, we meet our Cesarina, Alessandra, daughter of a Venetian mother and Neapolitan father. Alessandra grew up with the good fortune of being able to enjoy the typical dishes from these two wonderful cities.
From the mise en place in the colors of summer to the more classic colors of winter, Alessandra’s table is rich in dishes full of Venetian flavors, but without forsaking little touches that recall the cuisine of her origins, the region of Campania.
- Crostini with a creamy salt cod, sardines in saor (sweet and sour sardines), mussels au gratin, polenta and schie (shrimp typical to the Venetian lagoon)
- Trofie (a local pasta) with shrimp and zucchini
- Fish 'in cassopipa'
- Mixed salad containing arugula, cabbage, carrots and peppers
- Panna cotta (baked cream)
- Small chunks of mea
- Risi e bisi (rice and peas)
- Ossobuco (veal shank)
- Buttered spinach and roasted potatoes
- Baicoli into a coffee pastry cream
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