Veneto - Friuli Venezia Giulia; In the 16th century when the large vessels arrived from all over the world to the port of Venice with influences of the far east, it was here that Columbus delivered a sack of maize from America and it was introduced corn to Italy. The corn was then sold in the Rialto Market to be used for the first time; “polenta”, which is considered the staple food of the large area of Northern Italy. Situated on the Adriatic, the Venetians are past masters in the art of cooking fish. Venetians claim to have invented the fork and napkin at the time the people ate with their hands. There are over 60 wines in the Veneto being from very delicate, sweet, sparkling and to rich in body.
Menu
Antipasto- “Pate di Fegato alla Veneziana” Liver pate served on toasted crostini`s with butter OR “Cappesante all piastra con Crema di Cavolfiore e granella di Nocciole” King Scallops grilled and served on a Cauliflower puree with a sprinkle of chopped hazelnuts
Primo- “Risotto alle Seppie” Squid Risotto
Secondo- “Fegato alla Veneziana” Liver Venetian Style OR “Trippa alla Trevisana” Tripe Treviso Style served with Polenta
Dolce- “Fichi alla Gritti,II” Figs alla Hotel Gritti OR “Sorbet di Limone con Crème di Menthe” Lemon Sherbet with Crème di Menthe OR “Fragole all’Aceto” Strawberries marinated in wine/vinegar
Wine varietals to enjoy with your meal
Whites
Malvasia, Soave, Tokai, Verduzzo, Chardonnay, Riesling and Traminer
Reds
Refosco, Valpolicella, Cabernet, Merlot, Tiroldego, Marzemino and Amarone