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!
"I have been here 15 years. I learned seriously when my father took me under his wing...yet I learned the most just watching. Learning and observing. I watched my father. I much rather be an example of him. His life. I am proud of what he has done here. He started with a small restaurant and has built it since 1973 to what it is today." says Diego. "It is very hard to receive respect from somebody that you admire. At least the perception is that. It is difficult to work with my father since I want his approval in the way that I present myself and he is a perfectionist." "One time," says Pasquale, the waiter that has been here 34 to 35 years..."a lady loved animals. She came here and saw the lobster on the fish ice. She said, Can I take that lobster back with me? I am buying that lobster and I would love to add it to the bath and save it. Sometimes people do try to save the lobsters."
The Orient Express Room of Do Forni which goes in and out of the High Award Michelin Guide...
Late Night Dinner, Private Sitting, Personal Service, Seafood Italian...
"I guess the Michelin is more into French copy restaurants nowadays," says Diego, "I want the best service with the highest quality. The Orient Express Room is real Orient Express and I know you love that room; however, when the people enter the front they first see the Elegant Burgandy Velvet Cigar Lounge, then we take the guests to the Orient Express and finally opposite the alley in between the restaurant to the elegant hunting lodge. They ooo and aaa and I am pleasantly surprised at the rooms.
The original Miramar
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:)
00390415 22 54 79
"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.
"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/a. https://www.beershopvenezia.com/
San Marco 5192/a.
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.