And as you can see, when it rains, we have fresh fish.
Met the fun Capo of Ogio today, Paolo, who lives in Milan and is opening his first Milan restaurant named Craenza on Savonna, near Tortona, in 15 days! "My team here is fun. Starting with my crazy chef, Samuele, who I have been with 4 years now and who everybody pretty much knows in Venice, to my Olive oil supplier who is Savario Campanelli from Puglia to Samuele's assistant and very energetic assistant, also Paolo, we have a great team. It is important to surround yourself with family and as an Italian, my family includes my team," says Paolo while we sip Aperol spritz and wild Prosecco as Samuele opens a bottle and shares!
Paolo agrees,"Exactly, actually we have at least 15 olive oils picked for restaurant, Craenza in Milan. The restaurants are different and since the location here is only 6 months, we are amazed at Samuele's experimenting with the dishes. Maybe in the future we shall have 15 olive oils here, to, yet for now we use only the olive oil from Puglia. However, for instance, each olive oil is used for its purpose. Some for salads, some for cooking, some to bring the natural taste of the plate to your palette. They are very special and they come from many sections of Italy. It is all about enhancing the experience with Italians, especially their love of food."
In addition my lovely friend Saverio owns the olive oil farm and the company that the OGIO restaurant uses, named Olio Campanelli and here is the facebook link: https://www.facebook.com/Olio-Campanelli-181095396078933/ If you have catering a event such as a Wedding, and if you are a bistro, enoteca, restaurant and would love to contact Saverio please do so at the sight or tel: 39 320 348 4399
The kind and respectful Capo, Andrea, in his domain of domains at Antica Carbonera, the kitchen! https://www.facebook.com/AnticaCarbonera/
"You know, here at the restaurant, we give a experience and that is why you should come to Venice. When you eat the fish here, for instance Carpaccio di: salmone, orata, branzino e tonno or Baccalà in umido con polenta alla griglia, Andrea uses herbs and cooking techniques from centuries to bring the true flavor to the palette. And the wine compliments. I enjoy guests who ask my advice and try Andrea's food with my wine selections to enjoy the event and the night."
He asks to invite you do dinner since only when you eat his food can you feel it," says his charming young chef who laughingly and lovingly translates for us. "My mother comes into the kitchen and makes new dishes for us. The entire menu I design myself...every recipe a mixture of my grandmother's kitchen and my mother's kitchen. Yes usually in a restaurant of such quality around the world the chef does the recipes and menu, but here I do it." the boss says:) "The restaurant is totally traditional Venetian! with Pesce. Since it is fish it is a little on the medium to high side of pricing. The recipes come from my Grandmother and my mother who continues to be gracious enough that when I say that I would love to try my recipe of such and such she comes into the kitchen and makes it for me. My favorite is the cod fish on top of the cold polenta. That is totally her recipe." he says as he shows me the very elegant and classy menu. And since everybody knows that polenta is my favorite dish?... along with steak tar-tar and red wine...and here one of the very funny and friendly team gives me a little pasta pepper!
As I walk from the Rialto Bridge, past the Disney Store on my left hand side and about 1 tiny bridge I see the Antica Carbonera sign on the alley and mosey on down to see my friends. The food here is simply delectable. Love the Capo, love the food, love the team.
00390415 22 54 79
Campo San Severo 5000 and CASTELLO 5018 CAMPO SAN SEVERO
L'Orto dei Mori is a new restaurant with a native of Sicilian heritage and me for one and very happy to have that character on my website for my guests around the world who love Sicilian food yet don't have many chances unless they actually visit Sicily of eating it! The restaurant is warm and charming and in the summer you can eat in the nearby field if you wish! Welcome to Sicily in Venice!
locations: At Salirada South Francesco 3156 and on Ponte Del Parrucchetta(near Campo s. Giacomo)
As I enter the coolest entoeca wine store with the barrels of about 13 different wines from 3 important vineyards of Venuto, a American couple greets me and laughs with Manuel, the young owner, saying, "O yes some German friends told us about the wine store and we came here and bought a plastic bottle and a liter of wine for only 2.50euros! It is our 5th day here and we wish we should of come the first day and bought a bottle everyday!" they gush. O yes the Americans have found the best kept secret of Italians, the little fresh from the vineyards winestores!
"I love the Monks of Parish of Salirada South Francesco who, when the Franciscan Friars first came to Venice they were given a small refuge in the vineyards of the nobleman Marco Ziani, and I carry that wine from the Monks here in the store!" says Manuel proudly. The church is on the Campo near the tiny wine store!
"It took a couple of years. At first I would make a decision and my father would correct me constantly and after 2 years and everyday of his advice, now I do it all myself. I am happy since I have my business and its best interest at heart of course, yet it took awhile for these old timers to trust me!" laughs Anna. Taverna San Trovaso near Acadamia Bridge
CHIAMACI: +39 041 520 3703
I guess that is it! Say I and we drink some wine. You know us girls we love the wine!
in Venecia between Rialto Bridge and San Marco
From EmmeAnesBook come to the Opening Party January 27th!
"We all just ate the Gnocchi with prawns and porcini mushrooms and black truffles which is absolutely heavenly. All of us. You must try it," says gorgeous Natalie and I say that I love that food!
From EmmeAnesBook come to the Opening Party January 27th!
San Marco 5192/ahttps://www.beershopvenezia.com/
San Marco 5192/a.
And music, especially live adds to it."
Telefono: +39 04152 34605
I kept the interview of Fiorenzo, the Capo, although today I interviewed his son and daughter...here it is for memories.
"You know the world has many restaurants," starts the Capo about 3 years since when I interviewed him on his famous and traditional Trattoria. "Trattoria Da Ignazio is one of these. And one has to say...I work my entire life to come to Venecia, the city of wonder and beauty and mystic. Where should I finally after a long day of seeing the city eat? I am at a city that is famous for its canals and going out to dinner. I know, let's try the 65 year old traditional Garden Restaurant named Ignazio. The restaurant is named after my father, yet, truly, I wanted to be a architect. Actually I received my degree in 1979 and the new renovations of the restaurant I personally designed." says the famous architect named Fiorenzo Scroccaro. His father started the restaurant in 1951 and it is one of the oldest Venetian real traditional family restaurants that still exist.
"I love Golf, too," laughs Fiorenzo. "Not so much anymore. I am busy now since it is the season of fresh lagoon seafood such as the delicate Mochea, which are my favorite. We are know for the seafood here and I personally go to the Fish Mercato everyday. I enjoy it. I love the restaurant and I love the tradition of my family here. Yes, you remembered the Bocce Ball! It used to be played by the locals everyday in the garden. Now the garden is as important as when the tourists enter they first see the restaurant and say, O how lovely, THEN! they see the garden. O we want to sit in the open garden. It is a oasis in the center of Venecia and very rare." he says. Reservations recommended: 04 1 523 48 52 San Polo 2749 | Calle dei Saoneri,
We all have our strengths and now, after several work experiences on tourism for me, I prefer to be behind the scenes, concentrating on redesigning and renovating the 2 structures." says Gianni.
San Marco, 3695
30124 Venezia - Italia
tel (0039) 041 5287986
Tuesday - Stewed or braised meats, (“spezzatino” stewed meat in a fresh tomato sauce, “brassato” braised meat in a red wine sauce, tripe, and liver done in the Venetian fashion ….)
Wednesday – “Bollito misto e salse” boiled meats with selection of sauces and for starters fresh bean soup with radicchio of Treviso.
Thursday – 5 different kinds of “baccalà”, cod fish, with polenta.
Friday and Saturday – Traditional fish and seafood plates.
In France, in the beautiful lagoon of Camargue, he founded a rowing club which is named after his restaurant, “Montpellier Assassini Club”
How about the baby here? It feeds 10 people!
LOCATED AT via Vanin just about 200 meters from the Train station, you will find the only restaurant that I know of in the world where the Capo is the Cuoco and the ONE AND ONLY CUOCO. ever.
"Yes, trust me, he only is the one allowed in the kitchen. THE ONLY ONE. The last 24 years if my father,
is not in Venecia, the restaurant is not open. He cooks at lunch and he cooks at dinner. The only one."
"For many years when the locals from 50 kilometers around Venecia come to have a dinner, they choose us. It is one of the very last true Venetian restaurants owned by a Venetian and where the Cook is Venetian. My father is very proud of that fact, yet at times sad. It is his wish to give the people that are his guests a true meal as if from his home. We are a family here. It is me and my father and sister and her husband. My father never lets one other person even enter his kitchen. If he is sick one day, the restaurant is closed. Yet that in 25 years, he has never been sick." she says.