First: Cuttlefish roe, sea snails, baby octopus and mantis shrimp. Second: Grilled polenta or cornmeal and vinegar-cooked sardines. Third: Risotto made of a fish called “go”.
“An amazing confluence of physical forces of the universe, come together in a substance that can only be described as otherworldly. The fats and essences of a fish, the textural magic of arborio rice, a miracle of gradual, gradual absorption. A kind of alchemy, movement altering texture, texture enhancing flavor. There is risotto, then there is great risotto and then once in a very very long time, there is truly great risotto. This is what they mean when they say ‘truly great’.” -Anthony Bourdain
First: Wild seabass carpaccio with pink peppercorns, chives and basil oil. Second: Spider crab served with its own roe. Third: Fried zucchini and softshell crabs with wild fennel lying on crispy fried potatoes. Fourth: A small dish of seafood.
“Simplicity, the pure ambition to take great ingredients and try very very hard to just not screw them up. […] In France, the chef is the star, here, it’s all about the ingredients.” -Anthony Bourdain
WHERE IS IT?
Al Covo Campiello de la Pescaria, 3968, 30122 Venezia VE, Italy Venice, Italy
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