Travel Reference
In-Depth Information
food arrives. Pesador reinvents Venetian cuisine with culinary finesse:
cicheti
feature
mackerel with balsamic-vinegar
saor
marinade and paper-thin
lardo
crostini with mint oil
,
while
primi
(mains) include red-footed scallops kicking wild herbs across squid-ink
gnocchi.
TOP OF CHAPTER
5
Cannaregio
Dalla Marisa
VENETIAN
€
( 041 72 02 11; Fondamenta di San Giobbe 652b; set menus €15-35; noon-3pm & 7-11pm Tue &
Thu-Sat, noon-3pm Mon & Wed; Crea)
At Dalla Marisa, you'll be seated where there's room
and get no menu - you'll have whatever Marisa's cooking, but you'll be informed that the
menu is meat- or fish-based when you book, and house wine is included in the price.
Venetian regulars confess Marisa's
fegato alla veneziana
(Venetian calf's liver) is better
than their grandmothers', while fish nights bring hauls of lagoon seafood grilled, fried and
perched atop pasta and rocket.
Ai Promessi Sposi
VENETIAN
€€
( 041 241 27 47; Calle d'Oca 4367; meals €25-35; 11.30am-3pm & 6-11pm Thu-Sun & Tue,
6-11pm Mon & Wed; Ca' d'Oro)
Bantering Venetians thronging the bar are the only per-
manent fixtures at this newly revived neighbourhood
osteria
, where handwritten menus
created daily feature fresh Venetian seafood and Veneto meats at excellent prices. Season-
al standouts include
seppie in umido
(cuttlefish in rich tomato sauce) and housemade
tagliatelle with
anatra
(wild duck).
Anice Stellato
VENETIAN
€€€
( 041 72 07 44; Fondamenta della Sensa 3272; mains €18-23; noon-2pm & 7.30-11pm Wed-Sun;
Madonna dell'Orto)
If finding this obscure corner of Cannaregio seems like an adven-
ture, wait until dinner arrives: pistachio-encrusted lamb chops, succulent house-made
prawn ravioli and lightly fried
moeche
(soft-shell crab) gobbled whole. Tin lamps and re-
