Veneto Sunday Lunch

Sunday 19 November at 2pm or Sunday 26 November at 2pm

Three generous courses + complimentary glass of Prosecco: £31 pp

This month we are going to explore the gastronomy of the northeastern Italian region of Veneto with three crucial ingredients which are deeply rooted in its tradition and history: Stockfish, Radicchio and Recioto wine.

The love affair between people from Veneto and stockfish started in the winter of 1432 when the sailing captain Pietro Querini and his merchant ship encountered a terrible storm just off the coast of France. They were drifted far across the North Sea and shipwrecked and stranded in the Norwegian island of Røst. Only after many weeks of starvation, fatigue and awful cold he and his remaining crew were finally saved by local fishermens and they spend almost three months in Røst with the inhabitants. After this dramatic incident Pietro Querini returned to Venice and started the trade between Italy and Norway, introducing stockfish in the Veneto cuisine.

Radicchio is a cultivated form of leaf chicory, that has been uses in Veneto for thousands of years. With a very characteristic and vibrant colour, a slightly bitter tasting and a crunchy texture, makes it an ideal and versatile ingredient for many traditional dishes.

Recioto is the benchmark of the Italian sweet, red wines made from dried grapes, a technique still used on the eastern part of the Mediterranean and imported in the north of Italy by the Venetians. Recioto is considered one of the finest sweet wines and it is often used in local dishes or dessert especially with chocolate fondant.

Veneto Sunday Lunch

Sunday 19 November at 2pm or Sunday 26 November at 2pm

Menu