In the Kitchen
Lucia, Rachele , Luca & Maria
In the restaurant room
Noemi, Manuel, Marilina & Manuela
All Strictly Venetian Excellence...
De.Co. Valleys sopressa, salami with garlic, pancetta, house coppa & Veneto raw ham. Accompanied by the pickles that Grandma Agnese prepared.
The Apetizer ! Corn meal Marano De.Co. crispy baked oven with melted Asiago Nero, Sopressa delle Valli De.Co, Coppa di Casa & pumpkin & porcini flan
Croccante di Uovo Tartufato & Fonduta di Asiago Nero
Our famous Crunchy Egg proposed for the first time at the Grand Gala of Bacalà di Sandrigo in 2018 and since then always on our menus.
Crispy phyllo dough, egg yolk dipped in a fondue of Alpeggio Asiago cheese & Berici black truffle
Il Baccalà Mantecato con il "pan de Bari" De.Co.
Venetian-style bacalà, delicately whipped, served with 'Pan de Bari' De.Co.
(Vicenza's oldest handcrafted wood-fired oven baked cookie bread).
Gran Crudo Veneto e Porcini
Veneto's Raw Ham, served with freshly grilled porcini mushrooms, seasoned only with evo oil, salt & pepper reel
Sarde Beccafico alla Veneta
Sardines flavored with pine nuts, raisins, bay leaves, orange , lemon, salt, pepper & breadcrumbs.
Serve hot from the oven on a bed of Marano De.Co. cornmeal.
Ȼ Cotechino scottato & Broccolo Fiolaro di Creazzo De.Co.
Pan seared cotechino flavored with balsamic vinegar, served with Broccolo Fiolaro di Creazzo & Polenta Marano De.Co.
Misticanza 100 Orti al Lardone & Aceto Stagionato
Mix of baby salad 100 gardens, seasoned with aromatic lard,
Aged vinegar, summer fruits & our rosemary crocchetti
Ȼ * Riso Carnaroli delle Abbadesse al Tartufo Nero dei Berici & Asiago
Slow-cooked dish. Minimum 2 servings,
at least 20 minutes are needed for this risotto, with its few simple but important ingredients:
Grumolo delle Abbadesse De.Co. rice, Berici black truffle and good broth.
It is gently and carefully cooked and ultimately mantecatoed with malga butter & Asiago nero DOP and a grinding of reindeer pepper just before serving.
Fagottini Prosciutto & Pere Doppia Porzione
So good that you can order 2 servings directly.
Fagottini Prosciutto & Pere
They have been on our menus since 2000, and have never been taken off; they have many imitation attempts,
But the way we make them, no one makes them.
Tagliolini Tartufati ai Porcini & Noci
The egg noodles, are kneaded directly with Berici Black Truffle,
seasoned with porcini mushrooms & walnuts from Veneto. A drizzle of Evo oil and a handful of grana padano cheese before serving.
Ȼ § Linguine alla Busera
The linguine needs 12 minutes of cooking time; as soon as it is drained, it is sauteed with the scampi the tomato, a clove of garlic, parsley salt, and reel pepper.
The meaning of the term "busara" comes from "busiara," which in dialect means "lie, cheat" in reference to "cheated scampi," that is, hidden by tomato sauce.
Tagliatelle all'Uovo o GranGocce di Patata & Zucca
We make the noodles with 10 eggs, a pinch of salt and a pound of flour and then pull and cut them by hand.
Grangocce are spoon-made dumplings, kneaded from 3/4 potato and 1/4 delica squash. Top with: the Locanda's ragout, Veneto pesto (Verona radicchio, stravecchio asiago, Veneto walnuts and sunflower and pumpkin seeds) or mushrooms.
§ Sfogliata Baccalà & Funghi
Slow cooking dish
5 Layers of egg lasagna, alternating with béchamel sauce, wild mushrooms, and Vicenza-style codfish.
Acqua Cotta Patate, Porri & Porcini
Delicate potato,leek & porcini soup
served not piping hot with a cross of evo oil and fresh rosemary
Meat, Fish & Cheese
Ȼ Gran Griglia - Sorana, Braciola Osso Lungo & Agnello - per 2 persone
Slow Cooker Dish, (Approximately 30 minutes waiting time) to share.
The meats: lamb chops, Osso Lungo chop & sorana counter filet,
served with polenta Marano De. Co., Recommended for 2 people
Sorana's Beef sirloin at Sale Maldon
Seared just right, it is served medium-cooked sprinkled with Maldon salt and a drizzle of Garda Evo oil. Served with polenta Marano De.Co. (Specify for other cooking).
Sorana is any female cow not older than 20 months, who has never yet given birth.
A young cow, with the right amount of fat, and has not been exploited for its milk.
§ Costolette di Agnello ai 2 Pepi
Our small, soft lamb chops, about 350 grams, served strictly pink.
Cotte in padella aromatizzate con pepe verde & pepe rosa. Serve accompanied by polenta Marano De.Co.
Bacalà‘Sacro’ & 'Profano'
Bacalà "Sacro" alla Vicentina as per the recipe of the Confraternity of Bacalà alla Vicentina and
"Profane" Bacalà, with the addition at three quarters of the cooking time of Braised Radicchio di Treviso
served with polenta Marano De.Co. (Ancient native maize from Vicenza).
Ȼ § Gamberi in Coccio
Shrimp, ready to eat, cooked in crock, poached in cataifi pastry
Ȼ Braciola di Maiale OssoLungo
Slow Cooker Dish (Approximately 30 minutes waiting time)
Our long bone-in chop, "BOL," weighs about a pound, is cooked on the grill and needs at least 30 minutes to cook well; its goodness will be worth the wait. Served with polenta Marano De.Co.
Ȼ Oca Giuliva alle Mele
Slow-cooked dish (Approximately 15 minutes waiting time)
Goose leg cooked at low temperature with unripe apples, and then gently braised in the oven at the time of service, served with Marano De.Co. cornmeal.
Cheese Board & Jams
Selection of 5 Italian cheeses mainly from Veneto. Served with Jams / Mustards
“First Fruits”: Selection of our Vegetables.
Dish to share of our side dishes of the day & Corn Marano De.Co to eat in company.
Sprout salad, Croutons, Tomatoes & ...
Asiago,Olives & Pears
Shrimp & Oranges
Chicken,Pine seeds & Plums
(at least for 2)
Exclusively for the whole table
all courses of the table menu
are available individually a la carte
Locanda Starer, Berici Black Truffle Risotto De.Co. & Asiago cheese, Long Bone Chop & Veneto cookies
Sarde Beccafico, Linguine alla Busera, Gamberi in Coccio, Gelo al Limone
Beati i Primi
Tasting of three first courses: Fagottini Prosciutto & Pears,
Tagliatelle al pesto veneto & Gnocchi di Patate al Bacalà
The sweet temptations at the end of the meal
All our desserts are prepared in small daily quantities.
3 like sins, soft and chocolatey
Selection of Venetian Biscuits, Zaeti, Esse di Burano and Pevarini, served with a cup of sweet Veneto Wine
Tiramisù' Locanda Style
Our Classic Dessert with dark chocolate wafer heart and crunch.
Tortino di Mele
Apple and pine nut pie, as per traditional recipe. Served warm.
Let's not call it Cream-Brulè or Cream Catalana, even if the Spanish one is the one that looks more like her.
Few but good ingredients, Eggs, Milk, Sugar, Maizena, grated orange peel and brown sugar which is caramelized with a burner only at the moment of bringing it to the table.
Gelo al Limone
Classic sorbet ingredients.
Lemon, Sparkling Birbante & Limonello Ice Cream.
Three simple ingredients that together refresh the palate.
To be eaten with a spoon and then drunk all at once