THE RESPECTFUL COOKING: A Blend of Ingredients, LAND and Heritage

BY RESERVATION ONLY, BECAUSE GOOD THINGS TAKE TIME AND CARE.

Ca’ de Memi's cuisine opens by reservation, with a tailored menu based on the available seasonal products, chosen sustainably.

Reservation allows us to welcome you in the best possible way, manage the dining area and kitchen efficiently, offer different recipes and cook fresh dishes, paying attention to every detail to avoid unnecessary waste.

This is the philosophy of Michela Tasca, our chef, who knows how to transform the splendid ingredients from our farm and from other producers into unforgettable dishes. Welcoming guests into one's home is a way of life, a way to pass on the history of typical Venetian cuisine, the processes, and the recipes.

Every ingredient is valued for responsible consumption of raw materials: the goal is not only to avoid waste but to correctly use every part of fruits, vegetables, meats, dairy, wild herbs, for a circular cuisine.

The menu is offered based on seasons, the availability of raw ingredients, and the guests' preferences, also creating respectful and inclusive menus upon request: for allergies, vegan and vegetarian diets, ethnic or religious requirements.

Studying, experimenting, and creating are actions that actively describe our culinary philosophy. At the table, we should feel free, open, and ready for dialogue.

We are the ideal place to celebrate small events, birthdays, family and friend gatherings, breakfasts, and corporate parties: private rooms, event customization, attention to detail.

SIGNATURE DISHES AND CLASSIC FAVORITES

WE DON'T FOLLOW TRENDS, WE UPHOLD A STYLE

Inland Venetian Cuisine combines humble ingredients with elegant and unusual pairings, offering risottos, fresh pasta dishes, roasts, and desserts with techniques learned from family tradition because cooking is also about people and stories. Our signature dishes include the famous "risi e bisi" (rice and peas), liver risotto, risotto with wild asparagus or radicchio, homemade pasta with duck ragu, pot-au-feu, roast capon stuffed with polenta, chicken in a pan with polenta, Paduan chicken with saor, fried polenta, orange duck, "zaeti" cookies, and fried custard.

We transform our fruit into mustards, preserves, and pickled vegetables to serve as accompaniments to our main dishes.

We pair our dishes with locally sourced wines selected from small wineries, respecting the land and sharing the same values.

We value polenta: we use free-pollinated corn flours from farmers who preserve varieties like "Mais Cinquantino della Castellana," "Badoera," and "Rosso di San Martino."

Here, you can still find traditional courtyard animals prepared with age-old recipes, with firm and flavorful meat from animals that truly lived outdoors, scratching in the green grass and eating the same good fruits and vegetables that we enjoy.

EAGER TO TRY OUR CUISINE AND INDULGE IN A TASTY EXPERIENCE?

Adding seats to the table is our job. Fill out this form to request information and to reserve your table or event.