WELCOME TO VENETO

THE HEART OF NORTHERN ITALY

Located in northeastern Italy, and home to the iconic city of Venice, Veneto is a region where history, landscape, and culinary tradition are deeply connected. From the canals of Venice and the plains of the Po Valley to the vineyard-covered hills of Valpolicella, each landscape has helped shape a cuisine celebrated for its freshness, simplicity, and regional character.

Throughout our journey, we discovered dishes that were rich and comforting alongside those that were fresh, bright and vibrant. Savoury flavours meet touches of sweetness, acidity and subtle bitterness, creating layers of contrast and complexity across the region’s food and drink. From handcrafted pasta and risotto to fresh seafood, cicchetti and aperitivo, there was always something new to experience at the table. It’s this range of flavours that gives Veneto’s cuisine its distinctive character.

Beyond the food itself, we experienced a culture where every meal is an opportunity to gather, share and savour the moment. Inspired by the flavours, craftsmanship and hospitality we encountered along the way, each dish and cocktail on this menu brings a taste of Veneto to your table.

VENETIAN INSPIRATIONS

Memorable experiences from our Venetian journey that directly inspired our feature menu.

THE BALLARÒ MARKET

Arancini

In the chaotic heart of Ballarò—Palermo’s oldest and most vibrant street market, alive with vendors’ shouts, famous street food, and raw energy—Mike, Gord, and the team tracked down Zio Ignazio, the legendary stall locals swear by for the city’s crispiest, ragù-packed rice balls.

Our Arancini Palermo captures the textures and flavours that made Zio Ignazio unforgettable.

TAORMINA COOKING CLASS

Casarecce Pasta

Steps from the sea in Taormina, we learned from Chef Mimmo and his mother, Francesca, how to make traditional hand-rolled Venetian pastas, including casarecce, featured in two new pasta dishes.

RICCOTTA DI CAPRA FARM & CHEESEMAKING

Ricotta Salata & Pasta Alla Norma

In an authentic, off-the-beaten-path adventure, our team visited a local farm just outside Ragusa where husband and wife Rina and Gaetano shared the entire Ricotta cheesemaking process with us.

The ricotta salata that tops our Pasta alla Norma pays homage to the craftsmanship and traditions we experienced firsthand.

GALLERY

Click on an image to learn more about our Venetian inspired dishes.

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POSTCARDS FROM VENETO

What our team had to say about our trip to Veneto.

POSTCARDS FROM VENETO

What our team had to say about our trip to Veneto.

"In Taormina, Mimmo and Francesca showed us how they roll and cut pasta by hand. Each shape they taught us — cavatelli, casarecce, orecchiette — was about feeling, not just following. It was a reminder that Italian cuisine is a craft, not a recipe, and that these trips keep us rooted in our Italian heritage." - Aleksandar Przulj, Regional Director of Operations

POSTCARDS FROM VENETO

What our team had to say about our trip to Veneto.

"Walking through the markets in Veneto, it feels like the ingredients are pointing you in the right direction. The cheese, fish, fruit, and vegetables taste like where they come from, and that simplicity inspires the way I cook and the menu we created." - Gord Mackie, Executive Chef

POSTCARDS FROM VENETO

What our team had to say about our trip to Veneto.

"In the countryside, Rina cooked in a kitchen frozen in time — a single gas burner, a worn wooden table, a few well-used pots. Yet the food was effortless and perfect. Watching her fold dough and season by feel was a masterclass in Italian cooking: dishes shaped by tradition and honest work." - Derek Habraken, Regional Director of Operations