Alla Madonna and other Venice, Italy Restaurant Reviews

The restaurant was opened in 1954 by its present owner Mr. Fulvio Rado. Anciently an old venetian osteria complete of vineyard, this trattoria has preserved its style and quality in preparring traditional dishes.
Show bizz and cultural charachters often dine in this restaurant especially when they search for an informal and descreete corner and a quick but accurate service.


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Theme: Local
Comparison: about average
Prices: US$31-40  » Currency Converter

Restaurant Name: Dolci

Busolai - Bussolai
Biscuit typical of the island of Burano. A golden colour and in the shape of a doughnut.

Ciocoata Calda - Cioccolata calda (Hot chocolate)
A cup of thick, steaming chocolate, either served alone or with small biscuits or whipped cream. An endless source of energy and calories!

Fritoe - Frittelle (Fritters)
A cake-type that is usually found during the carnival season. Fried in oil and served either with icing sugar or filled with cream or zabaione.

Galani o crostoli - Galani
Biscuits that are usually found during carnival: they are thin pieces of sweet pastry that are fried on sunflower oil and then covered with icing sugar.

Nicolota o Pincia - Torta Nicolotta
A dessert with stale bread soaked in milk, raisins and fennel seeds. Baked in the oven and served cold.

Zaeti - Zalletti
Yellow biscuits made of sweet pastry and raisins.


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Theme: Local

Website: http://www.venicebanana.com/eng/dolci.htm

Restaurant Name: Ai Pescatori

Bacal? mantec? - Baccal? mantecato
Salt cod boiled and cleaned. Beat into a paste with oil. Seasoned with salt, pepper and garlic.

Bransin al forno - Branzino al forno
Baked bass on sliced onions and tomatoes, seasoned with salt, pepper and oil. Covered with lemon slices

Sievolo rosto - Cefalo ai ferri
Mullet baked in the oven after being marinated in lemon juice, oil, salt and pepper.

Coa de rospo lessa - Coda di rospo lessata
Monkfish boiled in water with lemon, wine, carots, pieces of potato and celery. Seasoned with oil and salt.

Folpeti consi - Polpetti lessati e conditi
Polyps boiled in water with carrots, celery. They are then cut in half lengthways and seasoned with oil, lemon juice, salt and pepper.

Fritura mista - Frittura di pesce misto
Mixed fried fish. Squid, sole, scallops, shrimps are covered in flour and fried. Seasoned with salt.

Sardele in saor - Sarde in saor
Fried sardines in alternating layers with fried onions. With pinenuts and sultanas. Traditional dish for the festa del Redentore.

Sardele fritte - Sarde fritte
Sardines covered in flour then fried in sunflower oil.

Sepe in nero - Seppie con il nero
Cuttlefish cut into small pieces and cooked with garlic, onion, tomato sauce and the black ink of the cuttlefish. Characteristic black colour, served with slices of hot polenta.

Sepoine roste - Seppioline arrosto
Small cuttlefish grilled and seasoned with salt, pepper and oil.


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Theme: Local

Address: The island of Burano