Venetian Cuisine

A bright, winter-friendly variation of the Bellini. It pairs fresh, sweet mandarin orange juice with chilled Prosecco.

An earthy, savory, and less sweet alternative to the Aperol Spritz. Made using Cynar, a traditional Italian amaro flavored with artichoke leaves.

A frothy, icy, alcoholic slushie from Venice made by violently whisking lemon sorbet with vodka and Prosecco. Served as a palate cleanser or a light dessert.

The vibrant red, strawberry-based sibling to the Bellini. A perfect spring or summer brunch cocktail mixing fresh strawberry purée and Prosecco.

A delicate, elegant Venetian cocktail made exclusively with fresh white peach purée and sparkling Prosecco.

The undisputed king of the Italian Aperitivo. A bright orange, bittersweet, highly refreshing cocktail made with Prosecco, Aperol, and soda water.

Verona's 'Golden Bread'. A towering, eight-pointed star-shaped Christmas cake. Incredibly buttery, intensely vanilla-scented, and lacking any dried fruit, heavily dusted with powdered sugar.

The most famous Italian dessert in the world. Layers of espresso-soaked ladyfingers enveloped in a rich, ethereal mascarpone cream, heavily dusted with cocoa powder.

The elegant Venetian finger sandwich. Crustless, impossibly soft white bread stuffed to the bursting point with rich, mayonnaise-based fillings.

A comforting seafood stew. Tender cuttlefish braised in a light tomato sauce, paired with the sweetness of green peas.

The pride of Venice. Incredibly tender calf's liver sliced thinly and quickly sautéed with a massive amount of sweet, slow-cooked white onions.

A towering platter of assorted seafood (squid, shrimp, small fish) dusted lightly in flour and deep-fried until shatteringly crisp. A coastal Italian classic.