Venice is a unique city in the world, and its gastronomic tradition is also very particular. Born as a poor cuisine with local ingredients, fish caught in the lagoon, cereals and game hunted in the sandbanks, it has gradually been enriched thanks to the use of spices from the flourishing trade that the Serenissima had with the Far East.
Michele's cuisine is typically Venetian, rich in flavors and ingredients are given away from water, earth, and sky. Our Cesarino loves to accompany his guests, during cooking classes, through the Venetian culinary traditions, with an excellent selection of Venetian wines, in his home, just a few minutes from San Marco.
- 'Sarde in saor' (sweet and sour sardines )
- Bigoli in Salsa (homemade pasta with anchovies and onions)
- Black cuttlefish with polenta
- 'Castraure in tecia' (artichokes)
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