recipe comes from the Restaurant
Antico Martini in
Martini is the top-class restaurant in Venice
Italy, famous the world over for fine food and
refined service. Since 1720".
you would like to know more about the restaurant
or want to book a table then visit the restaurant
web site for further details <click
cuisine is known for its variety of dishes and
ingredients. This can only be expected in a lagoon
city which, though born of its own waters, has
always maintained close ties with the mainland
as well as flourishing trade routes with many
faraway countries, from northern Europe to the
you find not only the dried baltic cod and the
exquisite Asian spices, but also the genuine if
perhaps more modest fresh vegetahles from the
estuary islands, fish from the Venice lagoon and
game fowl captured in the 'barene', or shallows.
A visit to Venice offers an opportunity to discover
a fascinating gastronomic tradition, a chance
to venture down unfamiliar culinary roads often
overshadowed hy wide-spread fastfood consumption.
Association 'Ristoranti della Buona Accoglienza
di Venezi' (Restaurant
Antico Martini is one of its founders)
offers you a taste of some of the most typical
local recipes, trusting that at the end of your
culinary tour you will take home with you not
only an eyeful but also a palateful of unforgettable
memories of Venice.
or Borlottini beans, freshly shelled or dried
beans left to soak overnight
a pinch of bicarbonate
rock salt to taste
subiotini or tagliatelle pasta
freshly milled pepper and a
dash of virgin olive oil
chopped parsley and
a country dish, it is now a very popular Venetian
freshly shelled Lamon or Borlottini ("Baete"
beans from S. Erasmo would be especially nice)
beans or dried beans left to soak overnight
with a pinch of bicarbonate.
a finely chopped mixture of onion, carrot, celery,
rosemary, bayleaf and bacon, and sautée lightly.
beans (if using dried beans, rinse well and
drain water) and a hambone, cover well with
water and add rock salt to taste. Boil for about
1/3 of the beans and pass through a food mill,
then put back into the soup.
small quantities of pasta to the soup, preferably
"subiotini" or "tagliatelle", and let cook as
hot or warm with freshly milled pepper and a
dash of virgin olive oil.
is not correct to add Parmesan cheese but many
people like it. The final addition of chopped
parsley and garlic-flavoured oil can also be agreeable.
Restaurant Antico Martini