Experience the Contemporary Italian Cuisine of Daniel Canzian directly at the table, thanks to a unique tasting proposed by the chef complete with matching wines.
Colomba with baked apricots is a recipe by Daniel Canzian. The cake contains cubes of only lightly candied fruit in its alveolation, for a natural taste and texture.
The Aperitif Box includes
Cannoli di polenta e baccalà mantecato (4 pieces per person)
Venetian-style granseola (1 per person)
Sardines in saor (3 pieces per person)
Sea bass and fork mashed potatoes (1 piece per person)
Brodetto with seafood (1 per person)
A bottle of Ancestrale Due Valli
Raw fish and shellfish with its condiments
Oriental wholemeal spaghetti salad with crab and chives
Turbot in bread crust, Mediterranean stew and rustic potatoes
Caramelized hazelnut tiramisu
The memory of Grandma Ada enclosed in a jar. DanielCanzian's roast gravy is just like the one he loved to eat as a child, prepared with poultry and veal meat, so as to satisfy all palates. Created to ennoble the irresistible sauce that remained in grandma's roast pan, it becomes an ingredient to be presented and consumed elegantly at the table. Excellent as a condiment for meat, it is also a tasty accompaniment to pasta and risotto, such as Daniel Canzian's signature dish – Risotto with lemon, roast sauce and licorice.
