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Da Fiore is renown for its seasonal menus that follow the ebb and flow of the Venetian lagoon and the Aegean and Mediterranean seas along with the orchards and farms of the surrounding Veneto. When the lagoon closes for a few weeks twice a year to allow the fish population to replenish itself, the restaurant takes a rest as well, upholding its high standards of serving local fresh food.
In autumn, da Fiore's visitors are treated to dishes such as Fried Soft-Shell Crabs on Arugula and Orange Salad and hearty Porcini Mushroom and Onion Soup. When scallops are at their richest and meatiest during the winter months, Mara combines them with the natural sweetness of broccoli in Pennette with Sea Scallops and Broccoli Florets. Spring heralds in a host of vegetables, inspiring dishes such as Fusilli with Squid and Peas and Asparagus and Parmigiano Custard.
And in the summer months, Mara serves signature dishes such asRed Mullet Stars with Fresh Figs and Mint and the simple, yet elegantRolled Fillet of Sole with Zucchini. Desserts, too, are seasonal, ranging from the wintry ChestnutMousse with Persimmon Sauce to a bowl of chilled Fruit Soup, a refreshing summertime treat, and the traditional Sweet Carnival Fritters enjoyed in early spring. There are suggested American substitutions for traditional Venetian ingredientsin all the recipes.
Accompany the Martin family as they throw open wide the doors to the magical city of Venice. Stroll through the markets of Venice with Mara as she shops for the freshest ingredients. Discover the city's rich culinary history and traditions through Damiano's delightful narrative. Explore the outstanding wines of the Veneto with Maurizio's wine-pairing suggestions.
Whether you've been to Venice or intend to travel there some day, "The da Fiore Cookbook "brings the unique spirit of Venice's Osteria da Fiore to your own kitchen.
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