Encounters that inspire
LITTLE BIG DISCOVERIES
Bacaro at the Zattere, 3:40 PM. On the counter, a bowl of baccalà mantecato (Venetian-style creamed salt cod). It looks like a dense, soft cream. We taste it: it’s a paradox. It has the raspy voice of the North but the body of a Venetian foam. From the Lofoten Islands, the cod arrives hard as wood, but Venice transforms it into white gold. It takes that "wooden fish," beats it for hours with oil and milk, until it becomes a savory cloud.
Close your eyes, and you can still hear the ship’s rigging creaking.
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Don’t call it focaccia. It’s a treasure chest. Naturally leavened, made with ancient grain flours, and with a breathable, open-crumb structure. The golden crust crunches under your teeth while the inside embraces every ingredient like a hug.
This dough is the perfect base for holding rich sauces and generous toppings. Every piece is handmade, with patience and respect for tradition.