From Naples with love: also in Venice the pizza of RossoPomodoro

3 10 2012

It was 1997 when a group of friends decided to open a pizza restaurant in the city where the pizza was born: Naples. The purpose was to offer the people the traditional and genuine tastes in a cheerful place with a particular attention to the quality of used ingredients. The result was a massive success that was exported all over the world under the name of RossoPomodoro (Red Tomato).

The RossoPomodoro stores are now more than 120, but the mission is always the same: to preserve the Naples culinary tradition and the product quality and freshness. Since 2007, at least 20% of the dishes are prepared with ingredients which are protected by Slow Food Association with the aim of safeguarding rare products and traditional cooking techniques (the Association is committed to protecting traditional and sustainable quality foods, defending the biodiversity of cultivated and wild varieties as well cultivation and processing methods).

The pizza at RossoPomodoro is cooked inside a craftmade wood oven made of 340 bricks which provides the right humidity level for having the typical high and soft crust of the pizza. The ingredients are selected and come from few small producers whose handmade production is bought almost entirely by RossoPomodoro (the buffalo mozzarella, the extra-virgin olive oil, the bronze-drawn pasta, the traditional Neapolitan flour, the sauce of tomatoes coming from agro-nocerino-sarnese area).

In Venice, RossoPomodoro restaurant is placed very close to Saint Mark’s square. The place is quite big and of course reflects the style of the restaurant chain: colorful, cheerful, genuine and Italian! The service is quick and nice and the food is really good, including not only pizza, but also pasta, salads and other typical Napolitan dishes.

Rosso Pomodoro in Venice – outside

Inside the restaurant you can find also 2 bars whare you can have breakfast or a light lunch with sandwiches and other fast food and also a small shop where you can buy Neapolitan specialities.

Prices are quite fair considering the central location.

Rosso Pomodoro in Venice – inside

RossoPomodoro Venezia
San Marco 404-408, Calle Larga San Marco
Venezia
Tel. +39 041 2834989

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Visit my place at www.caamadi.it

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Refresh your summer with a “granita” at Il Doge

25 08 2012

Summer of 2012 will be remembered as one of the hottest in the last 100 years. This year, high temperatures matched with high umidity made all Italy, and Venice,  a real oven!

While in Rome tourists find a bit of relief plunging in one of the numerous fountains, in Venice there are not many ways to refresh yourself. Apart from entering the big stores, air-conditioned at freezing levels (god save the environment!), one can enjoy some refreshment from the hot wave  eating a good ice-cream or granita (a kind of sherbet).

Il Doge ice-cream corner

I’ve already talked about my favourite ice-cream in Venice (see the post “Icecream? Yes, but with a green soul“), and my heart is totally devoted to Grom icecream, but my favourite granita in Venice is at Il Doge.

The granita you eat here is not like the hundreds you can find all over the city, made of ice and industrial fruit juice, but it is made with fresh fruit and it is much more similar to the renowned Sicilian granita: a real refreshing and sweet bite of fruit!

The icecream is also good here, their specialty is the Crema del Doge, a rich mixture of eggs, cream and bits of oranges.

So, what are you waiting for? Just choose your flavour and sit on one of the benches of Campo Santa Margherita, where a lot of local young people and students gather to talk, drink and also play music.

Gelateria Il Doge
Dorsoduro 3058, Campo Santa Margherita
Venezia

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Algiubagiò: a romantic dinner by the sea

13 08 2012

When you ask suggestions for a good restaurant in Venice, locals usually tell you to avoid the ones with tables along the canals, which are the “most touristic” and less authentic in town.

To find the best Venetian restaurant you have to get lost at least twice or three times across the “calli” (streets of Venice) before reaching them. Yes, finding a good restaurant in Venice is like looking for a precious treasure!

Like all rules, also this has some exceptions and Algiubagiò is one of these.

Algiubagiò restaurants’ entrance

Its position is amazing: along the “Fondamenta Nove”, the street that faces the northern part of Venice lagoon, in front of San Michele island. The restaurant has a big terrace on the sea, where you can enjoy romantic sunsets on the lagoon and a light breeze, even in the hottest days of the year.

Algiubagiò’s terrace at night

The menu doesn’t differ much from the typical Venetian offer and the food isn’t unforgettable, but on the whole I had a good dinner there, probably thanks to the magic atmosphere you can breathe.

The place gives you a strong sensation of peace and quietness and here you feel faraway from the bustle of the city:  what do you think, is it because we’re in front of the cemetery island of Venice? 🙂

Algiubagiò
Cannaregio 5039, Fondamenta Nuove
30125 Venice
Tel +39 041 52 36 084

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Visit my place at http://www.caamadi.it





“Express cicchetti” at MaiTardi Enobar

6 08 2012

Almost all “cicchetterie” (bars offering tapas and finger food) in Venice show their variety of “cicchetti” (tapas and finger food) on the counter, trying to tempt the customers.

Even if this is a good way to attract people, the cicchetti are displayed there for a while and, as time passes by, they lose their original freshness and taste.

At MaiTardi, a cicchetteria and wine bar sited quite near to Rialto Bridge, on the counter, instead of cicchetti, a special sign is displayed: “cicchetti espressi” (expresss cicchetti). It means that the food is expressly made upon your request.

Campiello Corner: on the bottom, the green awning of Enobar MaiTardi

Sandwiches, tramezzini, dishes of fresh sliced salami: at MaiTardi the owner, Gigi, prepares everything on real time and the result is remarkable. The food tastes fresh and savoury and the price is really fair. Like in all Venetian cicchetterie you can choose a glass of wine among a wide selection too.

The place is little and difficult to be noticed (be careful: the sign on the awning just says “Enobar”), but you can enjoy Gigi’s cicchetti sitting at one of the outside tables.

Cannaregio 5600 – Campiello Corner
30121 Venezia
Tel +39 041 5285157

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Pane Vino e San Daniele: a different restaurant chain

23 07 2012

In Venice it’s not easy to find a restaurant whose speciality isn’t fish.

“Pane Vino e San Daniele” is one of these restaurants. Actually the restaurants with this name in Venice are three: one is placed near the Rialto Bridge (Calle dei Botteri 1544) and the other two are in the Dorsoduro district (Calle Lunga San Barnaba 2861 and Campo dell’Angelo Raffaele 1722), not far away from each other. They belong to a chain that counts nearly 30 restaurants all around Italy.

The name of the chain (which means “Bread, Wine and San Daniele“) suggests that the speciality here is the San Daniele raw ham, which is made in the homonymous city sited in the Italian region of Friuli Venezia Giulia.

The menu in fact proposes a good variety of dishes with this famous type of ham. The food offer also includes pasta and meat dishes, some typical dishes from Friuli Venezia Giulia, salads and delicious desserts. At Pane Vino e San Daniele Rialto (www.panevinorialto.it) you can have also pizza, while at the one in Campo dell’Angelo Raffaele (www.panevinoesandaniele.net) you can taste some dishes of the Sardinian cuisine too.

The three restaurants, being part of the same chain, are obviously similar in the style, simple and warm, but my favourite, for the location, is the one placed in Campo dell’Angelo Raffaele.

The view inside-out at Pane Vino San Daniele in Campo dell’Angelo Raffaele

It is sited in a square tucked away from the mass, just behind the San Sebastiano church. The square is quiet and picturesque and here you can enjoy a bite of realVenetian life, among locals and very few tourists, tasting a good wine and a dish from the inland regions.

Pane Vino e San Daniele 1
Dorsoduro 2861 – Calle Lunga San Barnaba
30123 Venezia
Tel. 041 2439865

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Pane Vino e San Daniele 2
Dorsoduro 1722 – Campo dell’Angelo Raffaele
30123 Venezia
Tel. 041 5237456

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Visit my place at http://www.caamadi.it





Campiello degli Squelini: a delightful corner of peace

23 05 2012

Wandering in Venice without maps can take you to the most unexpected discovery.

If you walk in the area of Ca’ Foscari University, you cannot miss the little “Campiello degli Squelini”.  Even if this area is frequented by many students (the University main entrance is just a few steps away), here you can enjoy a really peaceful corner, especially during the weekends.

Campiello degli Squelini – Venice

Like many other toponyms in Venice, the name of this square derives from a worker corporation, the one of the “Squelini”, who were the manufacturers of bowls (“squele” in Venetian language) during the Venice Republic.

A library, an antiques shop and a fabric shop make up the frame of this square where you can breathe a magic atmosphere. In the middle, small green grassbeds with trees (unusual for Venice) and some tables of the bar nearby.

Campiello degli Squelini is like watercolour painting and it reminds some areas of Paris: you would expect to find a painter in front of his easel intent on immortalizing the beauty of the place.

You can enjoy the square sitting at the tables of the bar called Sensanome (meaning “without a name”), which offers delicious cookies or sandiches served with courtesy.

Delightful cakes at Sensanome Bar

Campiello degli Squelini: another hidden treasure of Venice.





Living Venice as locals

19 04 2012

When visiting a foreign city, it often happens to think of what the local people life is like.

That’ why tourist offers more and more include special experiences which allow tourists to live the cities as residents.

Living Venice as locals cannot leave out a wine&food experience. Venice is of course about art, architecture and culture, but also Venetian culinary tradition has its deep roots.

Then, what’s better than going shopping at the local market and afterwards cooking in Venetian style and eating what you bought and prepared?

If this sounds good to you, you should join one of the classes of Enrica Rocca.

Known as the “cooking countness”, Enrica Rocca has transformed her passion for wine and food into a job being able to create unconventional courses on cuisine and wine tasting. As the Financial Times described her “Rocca’s cooking, as her temperament, is joyous, expansive and cultured”. On food Enrica’s philosophy is simple: it’s about flavour and quality of ingredients.

During the course “Rialto Market and Cooking experience”, Enrica takes the attendants to the Rialto market and teaches them how to select the best and freshest ingredients.

Rialto Market

After a break with wine and “cicchetti” (typical Venetian tapas) at a “bacaro” (typical Venetian wine bar), people go to Enrica’s beautiful kitchen, where she shares with them her secrets while cooking the food they previously bought. Enrica’s cooking methods follow the Venetian tradition also adding a touch of creativity.

Enrica Rocca's cooking class

A new way of experiencing Venice!

If you’re interested in similar but cheapest classes, have  a look at http://www.laltravenezia.it.