Slow Cooked Shoulder of Pork with a Perfect Crackling

A few easy tips to help you cook the perfect shoulder of pork: 

· Take the pork shoulder out of the fridge an hour before cooking to allow it to warm up to room temperature. This will allow for more even cooking. 

· Pat the meat down with paper towel, especially the rind to get rid of any liquid on the outside. This will make it extra crispy. 

· Half an hour before cooking cut scores in the crackling, not deep enough to reach the meat. Rub lots of salt into the scores to help create a crispy and flavorsome crackling. 

· For Boneless meat, calculate 225gr of raw meat per person. 

· For a good crackling preheat your oven to 220degrees Celsius and cook your pork uncovered for 30 minutes to allow the crackling to begin to get crispy. After 30 minutes drop the temperature to 170degrees Celsius and cook your pork until it pulls apart with a knife. 

Recipe 

Ingredients 

• 2kg of Rolled Pork Shoulder 

• 20gr sage 

• 20gr rosemary 

• 5 garlic cloves 

• 3 onions, peeled and cut into wedges 

• 375ml white wine 

• Salt and Pepper 

Method 

1. Take your pork out of the fridge an hour before cooking and pat dry with paper towel. 

2. Half an hour before cooking score the rind of the pork until just before you reach the meat and rub with lots of sea salt. 

3. Preheat your over to 220 degrees Celsius 

4. Finely chop sage, rosemary and garlic together. 

5. Season the chopped herbs with salt and pepper and then using your hand stuff it into the folds of the pork shoulder as best you can. If you find it easier you can unroll your pork shoulder, put the herbs in and reroll it with butcher string. 

6. Heat a little olive oil in an oven proof pot large enough to fit the pork shoulder until smoking hot. 

7. Sear the pork shoulder on all sides except the rind, until it is a deep golden colour. This will help to lock in the juices during cooking and adds an extra layer of flavor. 

8. Once seared, remove the meat from the pot and add the onions and white wine. Place the meat on top of the onions. 

9. Cook uncovered in the oven for 30 minutes. 

10. After 30 minutes reduce your oven to 170degrees Celsius and cook for up to 4 hours or until the meat pulls apart with a fork. If the crackling starts to burn cover loosely with foil and remove again for the last half hour of 

cooking. Check your meat every 40 minutes to make sure there is enough liquid in the pot, if it runs out add more wine or water. 

11. Once the meat is very tender, take it out the pot. 

12. Place the pot on high heat over a hob and let the sauce reduce. 

13. Remove the crackling from the rest of the meat and shred the meat with two forks. Place the shredded meat back in the sauce to absorb the juices and serve hot with the crackling on top.

ENRICA ROCCA LONDON NOVEMBER SUPPER CLUB

Since we last wrote to you, we’ve been working hard on creating what we believe will be an unforgettable “Cena A casa Mia” menu for our upcoming supper club. The “Dinner at mine” taking place on the 15th and 16th of November will be hosted at The London Cooking Project in Battersea, an exciting private social enterprise with a fantastic open plan kitchen and dining room.
 
The response to our event has been fantastic and we thank you so much for your bookings! We wouldn’t want for anyone to miss out on this special event as seats are filling up quickly, so please do book now to avoid any disappointment.


The four-course menu will be a surprise on the evening but expect a traditional Italian 4 course meal from the Veneto region. With large sharing platters of antipasti, you will feast on some delicious Venetian delights. From Baccalà Mantecato to Polpettine di Tonno, you will get the chance to be served a slice of Venice on a plate- in London!
 
The primo will be a seafood Fregola, a delicious semolina durum wheat pasta in the shape of giant couscous, paired perfectly with an infused saffron white fish.
 
As a main, think a of a heart warming beef dish to be enjoyed with a glass or two of Zonin’s fabulous Valpolicella Ripasso Red Wine.
 
And for the sweet tooth guests out there, think almonds and mascarpone, but let us surprise you with our own take on a classic favourite (and no, it isn’t a tiramisu!)
 
We look forward to seeing you!
 
 
Where: London Kitchen Project, Battersea
When:  15th and 16th November, at 7.30pm.
Price: £45 per person, includes a welcome drink and four course meal
Wine: Local Veneto White and Red wine will be on sale through out the evening
How to Book: Please email Charlotte at charlotte@enricarocca.com to book your spaces 

We look forward to welcoming you all.
The Enrica Rocca Team 

NOTTING HILL FOOD GUIDE Notting Hill is for dreamers, romantics, and those who just like to explore charming little neighbourhoods filled with tons of character. From lovely gardens and colourful stacked houses to one of the most famous markets in London, check out our foodie guide to find out exactly where you should be eating and grocery shopping. Bread: Fabrique Bakery This is great little Swedish bakery whose owners originate from Stockholm. They specialise in sourdough and rye breads and make the most delicious cinnamon and cardamom buns. Our favourite bread is the Mr Toast (great for bruschetta), and the cranberry and rye bread for brunch. Cheeses, Cold Meats, and Other Bits: Mr Christians Mr Christians is a great local deli that has been around for over 40 years. They have a wonderful selection of cheeses and cold meats, and also sell top quality pasta and risotto rice. Butcher: Provenance Provenance opened in Notting Hill five years ago and is owned by a passionate New Zealand couple whose aim is to share top quality meat that has been well fed and ethically raised. They have a large selection of meats and cuts, as well as the friendliest staff around. Fishmonger: Golborne Fisheries Steve, who everyday provides us with a wonderful selection of fish and seafood, is the owner of Golborne Fisheries. Although he offers a wonderful variety, two of our favorite picks are the tuna, which is so deliciously fresh that we use it for our tuna, and the scallops, which arrive straight from the coast of Scotland. Pizza: Saporitalia Saporitalia is our little local pizzeria that is armed with some seriously talented pizzaiolos (pizza chefs) from Naples. They only use the freshest ingredients, which you can taste in every bite. Our favorite pizza on the menu has to be the calzone - made the traditional way with ricotta and salami. They also have a sister restaurant located just a minute's walk away, which offers one of the best Aperol Spritz cocktails in town and a dynamite aperitivo board. Brunch: Lowry and Baker Lowry and Baker was one of the first brunch spots to hit Portobello, and it has been serving by far the best brunch ever since. The restaurant only seats about 15 people at a time, and all of the food is made fresh-to-order by 1 or 2 chefs preparing all meals in a tiny open kitchen. Cute, cosy atmosphere, delicious coffee, and fabulous food... what more could you want? Coffee and Cakes: Lisboa or Café O'Porto Lisboa and Café O'Porto are longstanding wonders on Golborne Road and for good reasons. Both locations are "no frills" and delightfully authentic Portuguese cooking; they serve the ultimate custard tarts London has to offer and delicious little muffins that make for the perfect breakfast alongside morning coffee. Vegetables: Stall on Portobello  Our favorite vegetable stand is a true local, family-run kiosk, which you will find in front of the Santander bank and opposite the Electric cinema. The stall provides spectacular cherry tomatoes year-round and a wonderful selection of seasonal produce. Being one of the most popular stalls on Portobello also means that it has a great turnaround of produce, so that what you buy is always über fresh. Truffle Oil: The Mushroom Man (Tom) Tom owns the only organic vegetable stall on Portobello Road, which also specialises in wild mushrooms. He gets his own truffle oil made and it's incredibly delicious. You can find his stall in the market just opposite Poundland.

FAVE DEI MORTI: ITALIAN COOKIES FOR THE DAY OF THE DEAD

While Halloween is a very popular day, there are other Italian holidays that take precedent this week. The 1st of November is all Saints Day (Ogni Santi), with the Day of the Dead following straight behind on November 2nd.

To celebrate the feast of All Saints and All Souls, it is tradition throughout Italy to eat a particular type of almond or pine nut biscuits called “fave dei morti”, literally meaning beans of the dead, the preparation of which changes slightly from region to region, sometimes only with almonds and egg whites, other times with add-ins such as dried fruit, lemon zests or spices. The Italian writer Pellegrino Artusi, in his "The Science of Cooking and the Art of Fine dining" included three recipes from central Italy and called these biscuits “fave alla romana”. 

In Venetian pastry shops and bakeries, instead, we usually find two different varieties: the Venetians and the Triestine, more colourful and different in size and texture. As you may have imagined, these biscuits recall the shape of broad beans, which, in ancient tradition, were considered a direct means to communicate with the dead, able to transfer their souls to the living. For this reason, broad beans used to be eaten after funerals not only in Rome, but also in Greece, Egypt, India and Peru, probably because of their white inside. Although the feast has much older origins, the date of the 1st of November can be traced to Pope Gregory III, who in 731-741 ordered the foundation of an oratory in Saint Peter’s for the relics of all saints, martyrs and confessors, thus moving the date from May 13 to November 1 and making it almost coincide with the pagan feast of Samhain, the Gaelic festival that marked the end of the harvest and the beginning of winter and that gave origin to Halloween. In Italy we don’t celebrate Halloween and in Venice the local kids get to go around their neighbourhood to ask for their trick or treat about 10 days later, on the 11th of November on the occasion of San Martino, when we eat another bigger biscuit shaped as a poor knight on a horse with his spade. 

Anyway, going back to our beans of the dead, a fun fact is that in Venice there is a church called “della fava”, built in the early 16th century and located in a small campo with the same name between Rialto and Saint Mark’s. Originally, the church was called “della Consolazione”, of the consolation, because of a nearby palace with an allegedly miraculous icon that would offer consolation to believers. But then, the locals soon started calling it “della fava” because just after the bridge opened, a pastry shop specialising in these biscuits opened and the name stuck. The beans of the dead are sold only the days that precede All Saints and are usually white, red and brown. They are quite simple to make and you can easily adapt the recipe to your taste. Almost every city uses almonds, while in Venice we use pine nuts. I’m not sure which version I prefer, what I can suggest is to use almonds if you prefer softer biscuits and pine nuts if you’d rather them crunchy. To add colour use Alchermes for a soft red tone and cocoa for brown. The important thing is for the dough to be smooth and lump-free, for the rest their preparation requires less than ten minutes. 

If you happen to be in Venice for All Saints, the pastry shops that make the nicest “favette” are Dal Mas and Pitteri in Cannaregio, Rizzardini and Targa in San Polo, while when it comes to bakeries, my favourite are always Fratelli Crosera and Colussi Il Fornaio. There is a quite notable difference in price, in fact in bakeries 100 gr of these colourful biscuit will cost you between 2,50-4 euros, while in pastry shops it’s about twice as much!!!! What I do is make a big batch at home and prepare little bags to give to my friends the days that precede the festivity and keep some to enjoy at home either dipped in coffee in the morning or, much better, dipped in sweet wine after dinner. To accompany the fave, a dry white wine like a Soave would be an excellent option, although I confess I don’t mind opting for a sweet wine, like the local Recioto della Valpolicella (a sweet red wine produced near Verona, characterised by a round and velvety perfume, a must try in our region) or for a German Eiswein (ice-wine); men, instead, go directly for the grappa! 

At this point, there is nothing left for me to do than wish you a happy long weekend and to say buon appetito! Talk to you soon! 

RECIPE: 

INGREDIENTS: 

150 gr pine nuts (or almonds) 

100 gr sugar 

100 gr Italian 00 flour 

10 gr cinnamon powder 

20 gr butter 

1 egg 

1/2 coffee cup Alchermes 

1/2 coffee cup cocoa powder 

lemon zest 

METHOD: 

1) Pre-heat oven at 170° 

2) Mix the pine nuts in a mixer until they look like flour, combine with the sugar and sift, then add flour, cinnamon, the softened butter, the eggs and the lemon zests. 

3) Mix well using your hands until you get a compact and smooth dough with no lumps that you will roll lengthwise and divide in three smaller balls. 

4) Add cocoa to one, Alchermes to the other, knead until they reach a uniform colour without overworking them and then roll and cut your small biscuits. 

5) Grease some parchment paper and bake for about 15 minutes. When ready, if you like, roll in sugar. 

Excellent with a glass of sweet white wine, like the Recioto della Valpolicella

Thank you Nicoletta at https://www.naturallyepicurean.org for this great blog post.

A GUIDE TO THE BEST CICCHETTI IN VENICE BY VENICE'S BEST INSIDER

With the ever evolving exciting food scene in Venice, we are so excited to be teaming up with the wonderful Nicoletta who lives in Venice and writes a fantastic blog: https://www.naturallyepicurean.org which covers all things food in Venice, with a mix of stories, tips on the where and what to eat in Venice, recipes and photographic reportages of her culinary wanderings in and about the lagoon. 

Having had the opportunity to meet with her in Venice, she will be sharing with us her wonderful insider knowledge by writing some fantastic pieces for our blog.  We are so excited and we hope you will appreciate her insider knowledge as much as we have. Her first blog post is all about Cicchetti, those fabulous small nibbles that we cant seem to get enough of in London.  Here it is over to Nicoletta:

If you are on Enrica Rocca’s blog, I suppose that, like me, you love good food, Italy and, more specifically, Venice. So let me introduce myself: my name is Nicoletta, Venetian born and raised still living in the city, precisely in the Castello district, and what I will do today is tell you a bit more about our local food. A single blog post is surely not enough to describe all the culinary wonders of the lagoon so, for now, let’s start from Venetian cicchetti.

I’m sure you have heard this word many times, but do you really know what they are? We’ll begin by saying that cicchetti are small nibbles normally eaten standing, street food, something you can either hold in your hand or eat in one or two bites. The variety of cicchetti is endless and every place has its own speciality, the one thing you go there for. Here I will list some of the most traditional and then I will share my 6 favourite spots in Venice for the best must have cicchetti, one for sestriere (district).

What to expect:

Mezzo uovo: half boiled egg topped either with a pickled onion or an anchovy

Sarda fritta: fried sardine

Mortadella e peperone: pickled pepper with a thick slice of mortadella

Cipollina con l’acciuga: pickled onion with rolled anchovy

Folpetto: boiled baby octopus

Insalata di piovra: octopus salad with potatoes, celery and –sometimes- black olives.

Seppia fritta: fried cuttlefish

Fondo di carciofo: the heart of the artichoke

Baccalà con polenta: grilled polenta topped with creamed stockfish

Polpetta: fried meatball

Fagioli con la cipolla: borlotti beans and onion salad dressed with a generous amount of vinegar

Spienza: boiled veel spleen

Nervetti: Boiled eef or veal cartilage dressed with pepper and vinegar

Crostini: slices of bread with different toppings (excellent to do at home if you have friends over for the aperitif!)

Consider that in the past, in general, people were less fussy and much poorer, therefore many dishes are difficult to find today, in particular the ones involving bowels or other meat parts. The way of cooking and eating fish, instead, has not changed much. I have always found curious that in the rest of Italy people say they clean the fish (pulire), while in Venice we say we take care (curare) of the fish, which gives you the idea of how important this ingredient was and still is in our local diet. Obviously the demand has changed, so traditional dishes like risotto di go or fried locally sourced soles (sfogetti) have become real treats and hard to find.

Anyway, traditions are hard to die and –thank goodness- it’s still possible to find a few places that still propose these delicacies. Now, for a serious cicchetti tasting these are the 6 places I feel like recommending:

Osteria All’Arco, Address: Sestiere San Polo 436, 30125 Venezia VE

The most written about osteria in Venice and, according to me, absolutely the best when it comes to cicchetti. Located in the heart of Rialto, Osteria All’Arco continues to be run by the same family and quality is guaranteed. Francesco, the father, and Matteo, his son, are the two that take care of the food. Francesco is a brilliant traditional style cook and in winter he sometimes makes a tripe soup which is absolutely mouth-watering, not to mention his mixed boiled meat, while Matteo is the one I look to when I want a dish with fish and veggies. If you stop here look beyond the window to see what’s on the pot or pan and don’t forget to try the fried baccalà and the assortment of crostini… delicious!

Trattoria da Fiore (Fiore piccolo), Address: San Marco, Calle de le Boteghe, 3461, 30125, Venezia VE

Another old style osteria where you can really get a taste of Venetian food and lifestyle.The furniture and style has remained unchanged at least since I was a child and this is the place I come to when I want nervetti. If you are not into this sort of food don’t worry, also everything else is delicious, from the meatballs and fish and veg fritters to their homemade baccalà mantecato. From about 6:30 to 10:00 pm many locals stop by for their long aperitif, people come and go and it’s the type of buzz that I enjoy most. Highly recommended.

Cantinone del Vino già Schiavi, Address: Dorsoduro, Fondamenta Nani, 992, 30123, Venezia VE

Schiavi is famous for its crostini. The quantity of alluring toppings will make it difficult to choose, so my recommendation is to try as many as you want (1,20 each!). They also have the pickled onion with anchovy and the pickled pepper with mortadella! Schiavi is also the best place to buy wine and spirits, excellent selection at very good prices.

Alla Vedova, Address: Cannaregio, Calle Cà d'Oro, 3912, 30121 Venezia VE

A quintessential experience in Venice? The fried meatball of Trattoria Alla vedova. I don’t know what they put into it, but it must be some sort of drug, because it’s addictive and rigorously with garlic! Oh my… Since you’ve come all the way to Venice and you are in this osteria, you might as well try some other local delicacies like latti di seppia (boiled squid eggs dressed with parsley, pepper and oil) or folpetti (boiled baby octopus), obviously accompanied by an ombra (small glass of house wine).

Adriatico Mar, Address: Santa Croce, Calle Crosera, 3771, 30125 Venezia VE

Lovely wine bar offering natural wine and slow food products, like cured meats and cheese selections, fresh salads and small nibbles. Beautiful location, small, with wooden beams, appealing watercolours on the walls and jazz music in the background, the type of place I’d like more of. Perfect if you enjoy good wine and want to savour high quality Italian products.

El Refolo, Address: Castello, 1580, 30122 Venezia VE

This tiny wine bar is the best place to be from spring to late autumn at around 7 pm, when the view is spectacular and the crowds thirsty. This easy going bar offers delicious toasted sandwiches with prosciutto, different types of cheese and grilled veggies. A must try is cravanzina cheese and zucchini. Stop at El Refolo if you enjoy lively places and want to enjoy a good spritz with a view.

Before saying goodbye, don’t forget to check out My Venice Food Guide https://www.naturallyepicurean.org if you are travelling to Venice, or, if you have just returned home from your holidays…invite some friends over for a drink and surprise them with some Venetian style crostini!

TIPS TO SELECTING THE FRESHEST OF THE FRESHEST FISH

Finding fresh fish can be tricky, especially if you don’t live by the sea. So I’ve put together a few tips that can help you out.

1. The first thing to do is to find a fishmonger, or at least a supermarket that has a fresh fish counter and that sells sustainably caught seafood. It is so important to shop at a place that cares enough to ensure their produce is eco-friendly. It is also so important to make your fishmonger your friend as you will have a much better chance of being given the freshest fish of the day. Don’t be shy to question them and let them know if they sold you a product you were disappointed with so it won’t happen again.

2. The easiest way to see if a fish is fresh is to look at it’s eyes. Fresher fish will have clear, glossy eyes whereas a fish that is a few days old will have foggy/cloudy eyes.

3. A second sign of a fresh fish is the consistency of the skin. Fresh fish will be slimy whereas an older fish will be drier. Beware because many fishmongers spray the fish with water to make it look slimy so if possible try and touch the fish to make sure it’s actually slimy.

4. The third sign to look out for is the color of the gills. Fresher fish will have bright red gills, so don’t be afraid to touch the fish and have a look for yourself. If the fish is less fresh the colour of the gills will become more a of a dull brick colour.

We always recommend that you never buy fish that has been pre-filleted, simply because it becomes very hard to tell how fresh it is. Buy a whole fish and then ask your fishmonger to clean it and cut it into fillets if you wish. Personally our favourite way to cook fish is to bake it whole in the oven. Like cooking a piece of meat on the bone, the fish will always be so much more tender and juicy if you cook it whole. Check out this recipe for a whole baked fish with Asparagus:

Oven-baked Red Snapper with Asparagus, White Wine and Lemon

Ingredients (Portion for 4Pax)

·      1kg whole Sea Bass

·      Fresh herbs such as dill, rosemary, thyme and sage on the stem

·      16 Asparagus, cleaned

·      1 Lemon

·      3 tbsp Extra Virgin Olive Oil

·      65 ml White wine

·      Sea salt and black pepper, to taste

Method:

1.     Preheat the oven to 200°C

2.     Clean the whole sea bass, making sure to remove the innards and gills (get your fishmonger to do this for you)

3.     Season the inside of the fish with salt and pepper, and add sprigs of fresh herbs (squeeze and twist the herbs so they release their essential oils and fragrances). Also squeeze some lemon juice.

4.     Place the fish in an ovenproof dish with the Asparagus around the fish

5.     Add salt, pepper, olive oil and a big splash of white wine.

6.     Place in oven and cook for 20-30 minutes until the fish is cooked through.

7.     Use a spoon and a fork to check that the fish slides off the bone easily and that is how you will know that the fish is cooked. Bone the fish and serve with the asparagus and some fresh parsley

WHAT IS THE REAL DIFFERENCE BETWEEN WILD AND FARMED SALMON?

Let’s say you are at the fishmonger and you see two types of salmon that look relatively the same but one is called Wild Salmon with a much higher price tag than the other; Farmed Salmon. What is the reason for the price difference?

Typically, Farmed Salmon is raised in specially-designed aquatic farms where they are fed with a high fat combination of fish oil and grains to fatten them up. They are also fed additives to give them a nice pinkish color otherwise they would de a dullish grey because of the food they are fed. Wild salmon on the other hand obtains its pink color naturally from feasting on a diet of Krill in their natural environment where they are grown.

There has been a lot of controversy about the treatment and additives fed to farmed salmon however wild salmon has also come under fire for some of their destructive fishing methods. Additionally with Wild Salmon, there is simply not enough wild fish to supply the demand for it, so in reality if we want to carry on eating fish, we will have to take the pressure of Wild species by developing sustainable legitimate farming practices.

These practices in the past few years have significantly improved and measures are being taken to ensure farming is being done in a more sustainable and ecological way. Small Artisanal fish farmers have actually been practicing responsible farming for centuries. The problems came with the farms who are producing on a large scale for commercial export. Like farms who are working to bring grass-fed beef and pastured chicken to the market, there are fisheries doing the same thing.

Price Difference: In a good quality Fishmonger, Farmed Salmon will be around £20 a Kilo where as Wild Salmon can be up to £35 a kilo.

Which to buy: Between May and July is when Wild Salmon is in season and then you should absolutely adjust your budget to get Fresh Wild Salmon whilst it still exists. For the rest of the year though, we recommend that instead of going by ‘wild-caught’ or ‘farm-raised’, rather shop by sustainability. By this we mean buying Salmon from sources, either fished or farmed, that can exist over a long time without compromising the species’ survival or the health of the ecosystem. The best way to make sure your salmon is eco-friendly is to go to a fish seller who does the homework for you. It really helps to shop at a place that cares enough to make the right choices for you.

Check out our favorite Recipe for Wild Salmon :

Fresh Salmon Tartar with Crème Fraiche, Spring Onion and Fresh Dill

Ingredients:

·      100gr of wild salmon filet finely chopped into small cubes

·      1 spring onion, finely chopped

·      1 handful of fresh dill, finely chopped

·      1 tablespoon of crème fraiche

·      1 splash of lemon juice

·      Salt and pepper for seasoning

Method:

1.     Combine all ingredients into a bowl and mix together

2.     Serve on a dish with grilled bread and fresh dill

SELECTING OLIVE OILS

The easiest way to ensure that you are cooking great dishes is to stock your kitchen with quality ingredients. And this includes all the basics from your salt (I only use Maldon sea salt) and pepper to your Olive Oils.

Italy produces thousands of Olive Oils so choosing a good one can be a daunting task. To start you off here is some information on the three types of olive oils that you see in shops; extra virgin, virgin, and olive oil.

Extra Virgin Olive Oil: Olives go through three sets of pressing in order to extract as much oil as possible. Extra Virgin Olive Oil is the first pressing making it the purest and giving it the strongest flavour. It is great for salads and drizzling over cooked food such as fish.

Virgin Olive Oil: Virgin Oil is the second pressing of the olives. It has a weaker flavour and is best used for cooking. This is because when olive oil is heated over 60 degrees Celsius you loose most of the flavour and and goodness of the oil so it is not worth wasting extra virgin olive oil for this.

Olive Oil: When you see bottles of oil that only say Olive Oil or Pomace Olive Oil it means that this is oil from the third pressing of the olives. Personally I would recommend avoiding this. Simply because in order to extract the final drops of oil from the olives both chemicals and heat are added to process taking away from the healthy and natural benefits of oil.

A mistake that people often make when buying olive oil is to judge the oil by it’s colour. The colour of olive oils does not have a direct relationship to it’s flavour, it is simply a reflection on the percentage of dark to green olives that were used to make that oil. If an olive oil is cloudy, however, it means that this is a newer oil and will often indicate a stronger flavour. These oils are good for salads, rich sauces, soups and heavier meats such as lamb.

Oils from various Italian regions will vary in flavour. For example olive oils from Sicily have a grassy flavour whereas Tuscan oils have a more artichoke like flavour. The best way to determine which oil to buy is to decide what you mostly use extra virgin olive oil for and then buy one that you think will best compliment this. Below are the different strengths of olive oils and should help you to determine which strength of oil you should buy.

Strength: Low Intensity/Delicate

• Flavour:Smooth and mild, delicate, light, elegant flavor, mellow yet rich with a slight bitterness and fruitiness
• Goes well with: Fish, Eggs, Mayonnaise and Tender Salad Greens 

Medium

• Flavour: Intensely olive fruity, pleasant bitterness and pungency with flavours of artichoke, avocado and a peppery finish
• Goes well with: Salads, Grilled Chicken, White Meat, Lamb, Vegetables, Fresh Pasta and great for dipping with bread. 

Robust/ Intense

• Flavour: Intensely bold and assertive, pungent and spicy with grassy flavours of artichoke, tomato and herbs.
• Goes well with: Rich Pasta Sauces, Bitter greens, Spicy dishes, Soups, Stews, Grilled meats & roasts and lastly Bruschetta

I cook a large variety of things so I have a great extra virgin olive oil that I feel comfortable serving with pretty much everything. It’s from a great producer and family friend called Marina Colonna and her estate is between Molise and Puglia. She produces very high quality oils and is extremely passionate about her products. You can order her Extra Virgin live Oil directly from the farm. Check out her website for more information. http://www.marinacolonna.it/en/

SHOPPING FOR BALSAMIC VINEGAR

Shopping for Balsamic vinegar’s can be complicated and with a price range of up to £150for a 100ml bottle it’s tough to know which ones to buy and what to use them for. So below is little bit of information and some tips to help you choose which ones to buy and how to use them. 

The most expensive balsamic vinegar’s are the Traditional ones produced only in Modena and Reggio Emilia. They are made from grape must- whole pressed grapes- and then cooked over an open flame until it has reduced by roughly half. This is then left to ferment for three weeks followed by a minimum of 12 years of aging. The vinegar is fermented in barrels and as the vinegar ages it becomes thicker and more syrup like because of the evaporation process that takes place.

These barrels will vary in size and once a year the vinegar is bottled from the smallest cask in the sequence. Each barrel is then topped up with vinegar from the next cask up, with the largest cask getting filled with the new yield. None of the casks are ever completely drained meaning that it is very hard to tell exactly how old the balsamic vinegar is. This task is therefore left up to a tasting commission of five expert judges who convene to taste the vinegar’s and determine an appropriate grade and no age is printed on the label.

Traditional vinegar’s from Reggio Emilia have three different grades affinato (fine), with a red cap, which roughly corresponds to a 12-year vintage; vecchio (old), with a silver cap, which roughly corresponds to a 15-20 year vintage; or extra vecchio (extra old), with a gold cap, which roughly corresponds to a 20-25 year vintage. In Modena there’s just affinato, with a white cap, or extra vecchio, with a gold cap. These vinegars are always labelled with D.O.P.  (“Denominazione di Origine Protetta”) stamp — a European Union certification that guarantees an ingredient’s quality, production, and place of origin.

Traditional vinegar’s are not made for cooking with as heating them will destroy their complex flavour. Instead they are best used for drizzling over cooked foods or eaten with a piece of Parmesan where the flavours can shine.

The next grade down of Balsamic vinegar’s is Condimento Vinegars. These are vinegars that have been made in a traditional manner but cannot get the traditional or D.O.P. title as they don’t meet standards of maturity or weren’t produced under the correct supervision. They are however often great products that were made outside of Modena or Reggio Emilia or from traditional producers however only aged for 3 to 7 years.

Condimento Balsamic vinegars tend to be much cheaper, however, can be of great quality making them much better value for money. You have to be careful when you buy “condimento” vinegars as the term is not protected and therefore can be found on lower grade vinegar. A good way to identify the better quality ones is to look at the ingredient list. If the vinegar is made only from grape must it is a very good sign. Some condimentos might contain a little wine vinegar to balance the acidity but if wine vinegar is the main ingredient it means that this is a generic vinegar sweetened with balsamic vinegar and therefore not of good quality. They should also carry the IGP stamp “indicazione geografica protetta,” or protected geographical indication.

The next grade down of vinegar is Balsamic vinegar of Modena and this refers to the vinegar commonly found in supermarkets and used for salads.

As demand for Balsamic vinegar grew there was a rise in derivative products which is what led to the D.O.P stamp. It was a way of protecting the true Traditional Balsamic vinegar producers. It doesn’t however offer any level of distinction among mass market balsamic vinegar’s which is where the IGP stamp comes in. It was introduced in 2009 by the European Union and guarantees that the product is made from grape varietals typical of Modena (Albana, Ancellotta, Fortana. Lambrusco, Montuni, Sangiovese, and Trebbiano), though the grapes can be grown anywhere and only have to be processed in Modena. This was the only way to meet the rising demand for balsamic vinegar.

Balsamic vinegar of Modena is cooked in pressurized vats and aged for a minimum of two months. I.G.P. vinegar’s all contain wine vinegar to bring the acidity level to 6% and can contain up to 50% wine vinegar. You need to be careful when buying these vinegars because often they contain thickening agents, caramel and other colourants to make them look more like traditional vinegar.

You also need to be aware of Imitation Balsamic Vinegars which are often in supermarkets pretending to be I.G.P Balsamic of Modena. Unlike I.G.P. vinegar these do not contain wine vinegar and cooked must, but instead are just vinegar with added sweetener and colouring and are industrially produced to make it look like I.G.P. Balsamic vinegar. Some of them will claim to be made in Italy but without the I.G.P stamp they could come from anywhere. Again a clue is always to look at the ingredient list; The higher the percentage of grape must the better the quality of the product.

Another common product is balsamic glaze. It’s a thick syrup made with grape must, I.G.P balsamic vinegar, guar gum and xantham gum and is essentially a way of making cheap balsamic the consistency of expensive balsamic. It is used in a similar way to the Traditional ones- as a drizzle or finishing sauce.

We have a great producer of Balsamic Vinegar in Modena called Acetaia Malpighi that we use. It is a family run business and they have specialised in Balsamic Vinegar since the 1850’s. They produce a wide range of Traditional vinegar’s including flavoured ones. Check out their website for more information.  http://www.acetaiamalpighi.it/en/about-us

Where to stay in Venice 

Venice has a huge selection of hotels to choose from but here are a few suggestions of hotels that will also offer you packages that include my cooking classes. Each package is different and personalised.

I have specially selected these hotels because each one in its own way has something very special to offer and will make your stay boutique, bespoke and unforgettable.
 

VENICE PRESTIGE

I have known Ann-Marie for many years - she is that most unusual combination an English person with great Italian flair! She started offering rental properties in Venice almost 30 years ago, offering only the best private properties Venice has to offer. For short-term or long-term rentals,  visit her website www.veniceprestige.com. If you are looking to purchase a property then visit her other website www.venicesothebysrealty.com

VIEWS ON VENICE

My childhood friend, Filippo Gaggia, runs a fantastic operation for apartment’s rentals in Venice. All the accommodation he offers is specially selected to guarantee maximum comfort and service. There is a huge selection to choose from, including luxury Palazzo’s, 1 to 4 bedroom apartments all beautifully furnished and offering modern facilities.

www.viewsonvenice.com

METROPOLE HOTEL

What can I say about Gloria, a great friend, a bubbly, spontaneous, enthusiastic and more then charming woman who runs a wonderful home away from home. Velvets, candles, spices and classic antiques are her signature style: her hotel is warm, welcoming and her service impeccable. Staying with her is like staying with your new best friend and you will not want to leave...and only few hundred meters from San Marco Square

www.hotelmetropole.com

CA' PISANI

The Serandrei family manages 2 hotels in Venice, but this last one is by far my favourite...Modern, design and warm. As Marianna Serandrei, said, “Design puts us together, the fact we both lived in London, and the fact I can’t cook makes me jealous”. So as I believe, joining strengths makes us stronger... Go stay with her and come cook with me! Putting a perfect world together can be easier than you think....
Also only few hundred meters away from the Peggy Guggenheim museum, the Academia of Belle Arti and from Palazzo Rocca.

CLICK ON THE LINK BELOW TO GO DIRECTLY TO ENRICA'S SPECIAL OFFER WITH THE CA' PISANI.

www.capisanihotel.it

CA MARIA ADELE

Ca Maria Adele is located in the area of Dorsoduro, where tranquillity and peace prevail.
Its twelve rooms were realised respecting a rigorous concept of comfort and style, where every element is defined by its own space.
The common areas follow a main theme and reveal four settings where styles contrast but combine in a deep care for details in a delicate and thin atmosphere.

www.camariaadele.it

THE GRITTI PALACE

The Gritti Palace, Venice has now re-opened after an extensive handcrafted restoration.
An historical treasure where heritage and culture have blended with renewed Venetian style. Among exceptional art and elegance, the restored Gritti Palace retains its reassuringly intimate and familiar feel.
With attentive service, a delectable culinary experience and new avenues for relaxation and pleasure, the hotel is now a refined version of its iconic self.

www.thegrittipalace.com

CA' SAGREDO

A Private Palazzo, a Noble Residence, a Museum, a Luxury Hotel and much more… this all is Ca’ Sagredo.

This palace was originally owned by the Morosini family and was purchased at the start of the 18th century by the Sagredos, a noble family who had lived in the Santa Sofia district for centuries.

The façade onto the Grand Canal is proof of the Byzantine origin of the building, which was altered several times in subsequent centuries.

Nominee as One of the 500 Best Hotel in the World2013 by Travel+ Leisure. Nominee in the 2013"Gold List" by Condé Nast Traveler

www.casagredohotel.com

OLTRE IL GIARDINO

The six rooms in this charming hotel all look out over green plants and trees. All are tastefully and individually furnished, with paintings and portraits from the family's personal collection and an eclectic mix of restored furniture and brightly coloured bedspreads.
Each room has its own personality and atmosphere, as the colours used range from vibrant turquoise to dark chocolate, from dove grey to palest ivory. Our guests will find warmth, simplicity, good taste and attention to detail.
All the rooms can be double or twin-bedded, and all except the Ivory and Grey rooms can accommodate a third person or a couple of children.

www.oltreilgiardino-venezia.com

ENRICA ROCCA VENICE COUNTRY APARTMENTS

If you are wiling to visit not only Venice but also other cities or areas in the Veneto region then our Enrica Rocca Venice Country Apartments are the perfect choice for your holiday. You can reach reach both Venice and Padua by public transports and for other locations just rent a car and drive wherever you wish. Vicenza, Verona, Bassano del Grappa, Asolo, Treviso, The Euganean Hills, but also Ferrara, Bologna, Trieste, the Soave and Valpolicella wines regions, the Prosecco area are all relatively close to our apartments. The farthest is maximum 1 e 1/2 hours drive away. 

Ask our manager a list of the suggested activities and make the best of your stay with us!

www.venicecountryapartments.com

Enrica Rocca's favourite Restaurants in Venice

In Venice for a couple of days? Let me introduce you to my favourite places in Venice where to eat, buy ingredients and wines for all occasions.

MY FAVOURITE RESTAURANTS

L’OSTERIA DI SANTA MARINA

Address Campo Santa Marina, Castello 5911
Phone +39 041 528 5239
Website http://osteriadisantamarina.com/en/

Open Lunch and dinner
Closed Sunday – Monday at lunch time
Booking essential Yes
My favourite Octopus salad with baby potatoes cooked in saffron
Average price Around € 80/100 pp (without wines)

Very creative chef who proposes a selection of good Venetian ingredients with a touch of originality. Menu changes depending on the season and the best way to eat is to allow the chef to offer you his best. Not to be missed is a bottle of Amarone Le Ragose with your dessert or ask the chef to create your menu around the wine. In the summer, tables available on the picturesque square.

OSTERIA ALLE TESTIERE

Address Castello 5801
Phone +39 041 522 7220
Website www.osterialletestiere.it

Open Lunch and dinner
Closed Sunday and Monday
Booking essential Yes
My favourite //
Average price Around € 40 pp (without wines)

This very small Trattoria (only 8 tables) offers a very nice menu in which the chef has very cleverly fused Venetian cuisine with some of the spices that used to be so popular in Venice at the times of the Republic.
Very nice is also the wine list and the staff very helpful.

LA CANTINA

Address Strada Nuova - Cannaregio 3689
Phone +39 041 522 8258

Open Lunch and dinner
Closed Sunday
Booking essential No
My favourite Tartar of smoked salmon on a slice of green apple and topped with a fried quail egg
Average price Around € 25 pp (without wines)

For a long time food lovers have been talking to me about this small restaurant and finally I went to try it and it was an amazing discovery. Francesco, the chef, does an incredible research for the best possible ingredients and cooks them simply but with a touch of originality, adding spices, flavours from the old times and presents his food beautifully.
I didn't order anything and let him choose for me (often this is the best way to eat in restaurants of a certain level) and he delighted me with a choice of the days best.
Loved the combination of "Riso di Venere" (a small red rice with a very nutty flavour) Venetian fresh Borlotti beans, row Sicilian prawns with a touch of curry powder. His tartar of smoked salmon on a slice of green apple and topped with a fried quail egg was a sinphony of flavours and textures. Wonderful also his seared fresh salmon bits with fresh grated horseradish and to fisnish the meal a seared slice of foie Gras of the best quality accompanied by home made Orange mostarda.
Francesco will certainly see me over and over...

OSTERIA ENOTECA “AI ARTISTI”

Address Fondamenta della Toletta - Dorsoduro 1169/A
Phone +39 041 523 8944
Website www.enotecaartisti.com

Open Lunch and dinner
Closed Sunday
Booking essential Yes
Average price Around € 50 pp (without wines)

In this small trattoria you can taste the real Venetian food with every day fresh fish from Rialto market (except Mondays when the market is closed) and fresh vegetables from Sant’Erasmo and the mainland. Meat comes from Piedmont or Trentino from grass-fed animals only. Cheeses come from Veneto and Trentino except for Mozzarella that comes fresh from Apulia and Campania. Their wine list has been awarded for quality and research prices (you can infact find very special wines, less known from the masses but really excellent). This is not the right place for a quick meal since everything is cooked at the moment and they only use Gragnano pasta which may take also 18 minutes to cook. The menu changes twice a day and when fresh food is over the restaurant closes because not using frezen food they would have nothing to serve. Better if you go early.

RISTORANTE RIVIERA

Address Fondamenta Zattere - Dorsoduro 1473
Phone +39 041 522 7621
Website www.ristoranteriviera.it

Open Lunch and dinner
Closed Monday
Booking essential Yes
Average price € 80/100 pp (without wines)

Situated along the Zattere promenade, near the vaporetto stop of S. Basilio, this restaurant also has outside tables from which you can enjoy the amazing view over the Giudecca Canal and the Hilton hotel. Excellent food (they put great care in the ingredients selection) as well as the wine list. The personnel is attentive and welcoming.

TRATTORIA ANTICHE CARAMPANE

Address S. Polo, 1911
Phone +39 041 524 0165

Website www.antichecarampane.com

Open Tue-Sat 12.45-2.30pm & 7.30-10.30pm

Closed Sunday and Monday
Booking essential Yes
Average price € 60/70 pp (without wines)

This small restaurant is situated in the heart of Venice, only steps away from Rialto. The menu is based mostly on seafood which forms a central part of Venetian cuisine. Ingredients are always the freshest and the personnel is attentive and welcoming.

PANE VINO E SAN DANIELE

Address Campo dell’Angelo Raffaele – Dorsoduro 1722
Phone +39 041 523 7456
Website www.panevinoesandaniele.net

Open Lunch and dinner

Closed Never
Booking essential Yes
My favourite Prosciutto San Daniele with pane carasau
Average price Around € 40 pp (without wines)

In the middle of the quiet Campo dell’Angelo Raffaele, this restaurant offers some specialities from Sardinia. If there are at least 10 of you call in advance (3 days) and order the suckling pig: cooked to perfection and delicious. Otherwise they serve the best Prosciutto San Daniele in town. Order just that with Pane Carasau and wine and have a happy light lunch.

TRATTORIA MARCO POLO

Address Salizada San Lio – Castello5548
Phone +39 041 523 5018

Open Lunch and dinner
Closed Never
Booking essential No
My favourite T bone steak
Average price Around € 40 pp (without wines)

For the meat lovers this is the place where to go. Situated in San Lio, call upfront and ask to reserve your own T bone steak, about 1.1kg of tender and succulent meat cooked to perfection and kept warm on your table on a hot slate stone.
Accompany with one of the many wonderful wines offered by the restaurant and have a good evening (try a bottle of Don Tommaso ’94 from the Corsini family).

OSTERIA ANICE STELLATO

Address Fondamenta de la Sensa - Cannaregio, 3272
Phone +39 041 720 744
Website www.osterianicestellato.com

Open Lunch and dinner
Closed Monday & Tuesday
Booking essential Yes
Average price € 40/50 pp (without wines)

The spirit of the bacaro, which offers small bites and house wine, happily coexists with that of the restaurant. Their kitchen draws inspiration from the Venetian tradition, using local lagoon fish and vegetables, prepared honestly and simply.  Simultaneously, as has always been the case in Venice's history, their recipes bring together a mix of culinary traditions. One of the best "Fritto Misto" in the city.

TRATTORIA DA BEPI GIÀ “54”

Address Campo SS. Apostoli- Cannaregio, 4550
Phone +39 041 528 5031
Website www.dabepi.it

Open 12.00 -2.30pm / 7.00-10.00pm

Closed Thursday
Booking essential Yes
Average price € 40/45 pp (without wines)

Loris is a great guy and he takes food very seriously. His traditional Venetian dishes are often enriched with unusual ingredients that create a welcome diversity. Very pleasant for both lunch and dinner.

BEST BELLINI IN TOWN

THE BAR OF THE LONDRA PALACE HOTEL

Address Riva degli Schiavoni, Castello 4171
Phone +39 041 520 05 33
Website http://www.londrapalace.com/bar

Open From morning till  night
Booking essential No
My favourite Bellini and Mojito

The barman of this well reputed hotel makes the best and the only real Bellini still surviving in Venice. This is a seasonal drink as it is made with fresh white peaches so they will only serve it in summer like in the old times. Most other Bellini’s in Venice are made with frozen peaches and does not taste the same.

During Autumn request for a Tiziano which is Prosecco wine with the juice of a special variety of red grapes; in winter ask for Mimosa as the oranges are in season and in spring ask for Rossini made with fresh strawberries. This way you will be guaranteed fresh fruit juice rather than frozen ones.
Try his Mojito as well, it’s excellent.
 

MY FAVOURITE TRAMEZZINI

BAR TOLETTA

Address Sacca della Toletta – Dorsoduro 1191
Phone +39 041 520 0196
Open Day time
Closed Sunday
Booking essential No
My favourite Tramezzini and a glass of Prosecco wine

This small cafe, with only a few tables, and mainly frequented by students from the many schools and university in the area, offers by far the best Tramezzini in town. Tramezzini are typical Venetian sandwiches, made of soft bread and stuffed with a huge array of different fillings.
Try a few but avoid the crab ones as they only use surimi (imitation Japanese crab).
A couple of tramezzini with a glass of prosecco make for a lovely lunch.

MY FAVOURITE CICCHETTI

ALL’ ARCO

Address Calle Arco – San Polo 436

Phone +39 041 520 5666
Open Mon - Sat 8.30am-2.30pm / From April till mid November Wed - Fri 8.30am - 7.30pm
Closed Sunday
Booking essential No
My favourite Everything
This is in my opinion by far the best Bacaro in Venice. Francesco, Matteo and Anna are incredibly friendly but more than everything absolutely obsessed by the quality of the ingredients they serve. Everything is cooked by themselves and if you are lucky enough you might meet Francesco’s mother, one of Venice best cooks.

CANTINONE (GIÀ SCHIAVI)

Address Fondamenta Nani, Dorsoduro 992

Phone +39 041 523 0034
Open Morning till night
Closed Sunday
Booking essential No
My favourite Tuna and leak “sandwich”

The lady of the house keeps under the counter a small book written by her with the recipes of her now famous cicchetti (Venetian version of Spanish Tapas). Between 6.30 and 8pm most young Venetian society meets here to decide the evening program or to have a social drink. Go early as the cicchetti disappear fast.
Very nice choice of wines by the glass to enjoy with your cicchetti. My favourite cicchetto is the tuna and leak “sandwich” (just a small slice of bread topped with a delicious cream of tuna and leaks).

OSTERIA CA’ D’ORO - LA VEDOVA

Address Calle del Pistor, Cannaregio 3912
Phone +39 041 528 5324
Open Day time
Closed Thursday - Sunday at lunch time
Booking essential No
My favourite Fried meat balls and cicchetti

A very traditional Venetian “Osteria” where you can taste a good selection of cicchetti. But the very best here are their “polpettine” (fried meatballs) which are among the best in town!
Ideal after a visit of the Ca’ d’oro.

AL MARCA’

Address Rialto market area, San Polo 213
Phone +39 393 992 4781
Open Lunch and early dinner
Closed Sunday
Booking essential No
My favourite Cicchetti

Situated just at the entrance of the Rialto market this is not a cafe as you can only stand outside, but it offers some nice cicchetti (mainly baby sandwiches with local cold meats) and good open wines. On a sunny day it is wonderful to have a drink and observe the people passing by.

OSTERIA DA CODROMA

Address Fondamenta Briati - Dorsoduro 2540

Phone +39 041 524 6789
Website www.osteriadacodroma.it

Open Monday to Wednseday lunch only / Thursday to Saturday lunch and dinner
Closed Sunday
Booking essential Yes
My favourite Cicchetti
Average price € 30/35 pp (without wines)

Osteria da Codroma is located in very quiet area in Dorsoduro, very close to both the Zattere Promenade and Campo Santa Margherita. In summer they also have a few small outside tables along the “fondamenta”. Nicola – the chef – has brought back Venetian tradition in this historical “osteria”. Here you can taste the real Venetian cicchetti and some excellent meat or fish dishes; fish is always the freshest. A careful search for the best ingredients. Very good wine list. They are very welcoming and attentive.

AL PROSECCO

Address Campo San Giacomo da l'Orio, Santa Croce1503
Phone +39 041524 0222
Website www.alprosecco.com

e-mail info@alprosecco.com

Open Lunch and early dinner
Closed Sunday
Booking essential No
My favourite Cicchetti and wines

Situated in San Giacomo da l’Orio Square (Campo), an area mainly frequented by locals, this Osteria offersan unusual array of snacks: cheeses, both local and international, cold meats, sandwiches and fish preparations, as the best of Lampedusa Tuna, sword fish and trout marinated with herbs and generous salads, all created to be enjoyedwith wine.

As the wine selection is quite big, ask the staff to help you select what best matches your choice of menu. On Saturdays Oysters and raw fish and in the summer evenings you might be lucky enough to enjoy a concert on the square.

TEAMO

Address Rio Terà della Mandola, San Marco 3795
Phone +39 347 366 5016
Open Morning till night
Closed Sunday
Booking essential No
My favourite Cicchetti and wines

A modern stylish wine bar half way of the Calle della Mandola (on the left when heading to Rialto from Campo Sant’Angelo).  Very good wines and spritz. Lovely in spring and summer when you can sit outside and chill out.

MY FAVOURITE FOOD AND WINE STORES

(This is particularly useful for those of you who chose to rent a flat in Venice or those who want to bring back home a piece of Italian culinary culture)

THE RIALTO MARKET

Address San Polo
Open Morning till 12.30 pm
Closed Sunday

This is not a shop, but by far the best food shopping experience you can have in Venice. It is not only a lively and colourful market but it also offers the best selection of vegetables, fish and seafood in northern Italy. The variety of the vegetables depends on the season but admire the freshness of all the ingredients and the huge variety. In season you will find the real local specialities like vegetables grown in the nearby islands (Sant’Erasmo being the most well known one), like the famous “castraure” (the first artichoke the plant produces).
It would be impossible to give a list of all the fish and seafood which is offered at the market but look at the freshness... and if you rent a flat (suggested accommodation solution) buy some and cook it at home.

MERCATO DI SANTA MARGHERITA

Address Campo Santa Margherita - Dorsoduro
Open Morning till 12.30 pm
Closed Sunday

On this large square in the mornings till 12.30 there are 3 fish mongers with a good selection of fish and seafood although not as big as in Rialto and slightly more expensive.

LA BARCA DELLA VERDURE

Address Campo San Barnaba - Dorsoduro
Open Morning till 12.30 pm
Closed Sunday

In campo Santa Barbara, only few steps away from Campo Santa Margherita, there is the most photographed vegetables “store” in the world. Vegetables are served from a colourful boat moored in the canal and in summer you will often see many artists sitting and painting this unusual shop.

DA MASCARI

Address Calle degli Spezieri, S. Polo 381
Phone +39 041522 9762
Website www.imascari.com

Open Morning and afternoon
Closed Sunday

Hidden behind the Rialto Market, this store offers an incredible choice of spices and different Asian ingredients (the only one in Venice). There is also a good choice of local and national delicacies.

MILLEVINI

Address Fontego dei Tedeschi, S. Marco5362
Phone +39 041520 6090
Website www.millevini.it

Open 10 am 8 pm
Closed Sunday

Lorenzo is the co owner of this fabulous wine shop. With an amazing choice of Italian wines, it also offers some top French wines and champagnes and recently some new world wines. He speaks amazing English, is incredibly well prepared on his subject and will gladly spend the time it takes to guide you through the fascinating world of wines. Ask him also to talk to you about balsamic vinegars and discover with him this amazing Italian product. The shop is at the bottom of the Rialto Bridge on San Bartolomeo side: ideal to visit after your tour of the Market.