Antipasti

• Clams & mussels La saltata di vongole e cozze in bianco
• Clams & tomato La saltata di vongole alla marinara
• Scallops Capesante al forno
• Baby octopus in tomato Moscardini al pomodoro
• Mini prawns Schie con polenta
• Marinated bass Branzino marinato
• Spider crab Granseola in bella vista
• Fish carpaccio with pink peppercorns Carpaccio di pesce con pepe rosa
• Meat carpaccio Carpaccio di carne

Bovoletti

These are small snails to be boiled & dressed. The Venetian word for spiral is bovolo & these are everywhere, when in season. Bovoletti & polenta is a speciality for Redentore – the Saturday before the third Sunday of July has been a huge celebration since the 1500s, when Venice was saved from the plague. They build a floating bridge from the Zattere to Redentore Church for the weekend. Venetians take their boats with family & friends to Giudecca canal & spend the night, or part of it, eating & drinking wine. The snails are to be found at a fish store or market (even though they are not sea snails at all, but hill snails). Put them in fresh water which is to be changed three times (to purge the snails of their slime) & then heated up very slowly so that the warmth entices the snails to come out of their shells. Then zap them with a strong heat. Eat with garlic, olive oil, parsley & a squeeze of lemon if you like. Under the fireworks.