RecipeMuncher

There is this little restaurant I know down Venice way. You have to grab a ferry to Mazzorbo Island, jump ship at the Bisol owned Venissa hotel to which the restaurant is attached. It’ll only be open between the spring and autumn but you can guarantee the freshest seasonal ingredients will be used - hell you can even see them growing in the gardens! The menu: Trancio di baccalá arrosto, crema di barbabietola rossae mela verde Tortelli di code di vitello con slasa di ricotta e basilica, (...)