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Goodbye 2018
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In Cooking-eng

Goodbye 2018

Another year goes to the end: 2018 has been a period full of events and everyone from Centrale Restaurant‘s staff is glad for having passed it together with their clients. People’s smiles, whom we meet everyday, give us the strength to continue our work with pleasure and determination. That is why we thank you for...

28 December 20187 January 2019
Fresh vegetable minestrone
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In Cooking-eng

Fresh vegetable minestrone

Winter has come and how cold it is! Centrale restaurant’s menu welcomes clients with a warm and tasty dish: a fresh vegetable minestrone, whose ingredients are chosen in the best Venetian markets. That one course we hated when we were young, nowadays is a perfect option for bad weather days. The vegetables will vary according...

21 December 20187 January 2019
Christmas in Venice
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In Cooking-eng

Christmas in Venice

The most magical day of the year is closer and closer: Christmas is coming and the people of Venice are ready to embrace it full arms. During the holidays the lagoon fills up with lights, music and decorations: you will be able to walk through the calli (the typical narrow streets) and recognize the scent...

12 December 20187 January 2019
Story of La Biennale di Venezia
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In Cooking-eng

Story of La Biennale di Venezia

La Biennale di Venezia is one of the most famous an celebrated artistic exhibitions, well-known all over the world for its expositions, including the Peggy Guggenheim collection and the related International Film Festival. Its story gets back centuries: in 1895 the first International Exhibition of Venice was organized to celebrate the silver wedding anniversary of...

3 December 20187 January 2019
A trip on the gondolas
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In Cooking-eng

A trip on the gondolas

A holiday in Venice isn’t over until you get in a gondola: this peculiar boat is a symbol of the Venetian lagoon, for its elegance and its presence in the canals. Gondola’s history is very old: some paintings show it since 1400-1500, but it’s only from 1600-1700 that we can recognize its actual structure. Its...

23 November 20187 January 2019
Beef fillet with seasonal mushrooms and black truffle
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In Cooking-eng

Beef fillet with seasonal mushrooms and black truffle

Last month, on this blog, we wrote about mushrooms: types, recipes and combinations of any kind. This time we want to suggest you directly a course! The beef fillet with seasonal mushrooms and black truffle is a speciality of Centrale Restaurant: we personally choose every ingredient, starting with the meat cut. Being seasonal, the mushrooms...

14 November 20187 January 2019
Venetian biscuits: a sweet tradition
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Venetian biscuits: a sweet tradition

You’ve just finished your meal at Centrale restaurant but you’d love to complete your meal with a coffee and a dessert: our staff will be glad to show you our list, but if you want to enjoy the tradition we suggest you our home-made Venetian biscuits. Your gluttony will be tested during a culinary trip...

5 November 20187 January 2019
Halloween: is Venice scary?
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Halloween: is Venice scary?

The 31st October is Halloween and, if you are going to stay in Venice during that week, you should not miss a peculiar event: Mystery in Venice, this is the name of the night walk organized throughout Cannaregio neighbourhood. You will walk through alleys and narrow streets discovering the far side of Venice and hearing...

26 October 20187 January 2019
Cooking with mushrooms
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In Cooking-eng

Cooking with mushrooms

Mushrooms are among the main ingredients used as a side dish in Italian recipes: they are usually found in any species, shape and scent by expert people walking in the woods, a place where they grow easily thanks to a humid environment. Different seasons make it easier for different categories to grow, depending on weather...

17 October 20187 January 2019
Fall and cold, polenta and small octopus
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In Cooking-eng

Fall and cold, polenta and small octopus

Fall has arrived and it means low temperatures outside: polenta becomes a symbol of this season, generally used as a side dish with meat or fish. This typical Northern Italian course has a very old tradition, back to Greek and Latin populations. In the past people used different kinds of flours, such as barley or...

8 October 20187 January 2019