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The big BBQ in the main room.
L'appetito di Arlecchino.
(Carlo Goldoni - La donna di garbo - scena IX)
Rosaura. Eh furbacchiotto, credi ch'io non sappia tutte le tue pratiche?
Arlecchino. Cossa podì saver de mi?
Rosaura. Io so benissimo, che vai ad aiutare a far il bucato alla lavandaia, e perché? Per quella sciocca della sua figliuola.
Arlecchino. Oh no, in coscienza mia.
Rosaura. Io so che tutto il giorno stai da quel formaggiaro, e perché? Per causa della sua serva.
Arlecchino. Eh no, ghe stago per l'odor dei formai.
Rosaura. So benissimo che tu procuri tirar in casa quella pitocca, e perché? Perché, se è storpia dal mezzo in giù, è bella sana dal mezzo in su .
Arlecchino. Oibò, fazzo perché qualche volta la me dona qualche pezzo de pan, qualche pignatta de menestra.
Rosaura. Può anche essere; mentre ve ne son tante che fingono le pitocche per mantenere l'amante. Basta, io non posso fidarmi di te; peraltro...
Arlecchino. Fame sto servizio, proveme, e ti vedrà.
Rosaura. No, no, non voglio arrischiarmi; temo di essere tradita.
Arlecchino. Senti, se t'inganno, prego el cielo de perder quello che gh'ho più a caro.
Rosaura. E che hai di più caro?.
Arlecchino. L'appetito.
Rosaura. Orsù, ad un tal giuramento sono forzata a crederti. Voglimi bene, e non dubitare.
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 Our Traditional Recipes
The chef's special rotating menu of the day gives occasional visitors the chance to try a range of his special original recipes.
But unless you have the good fortune to live in Venice, it's not easy to find some of the really special recipes that only Mario knows how to prepare. Which is why you can order some his greatest dishes in advance.
Some of the first courses worth mentioning include:
- Bigoi in salsa (whole wheat spaghetti with anchovy sauce).
- Risi e bisi (rice and fresh peas from the Isola delle Vignole's famous market gardens).
- Risoto coi fegadini (risotto with chicken livers and gizzards).
- Risi e spazati (risotto with dried split peas).
- Pasta e fasioi (one of Venice's most traditional and famous popular dishes. Made with fresh pasta and "verdoni secchi" [beans] it seems to have much more flavour than made with fresh beans).
- Pasticcio de pese (many Venetians have never been lucky enough to taste this dish, and people say it's rarer than finding the chef in a good mood).
- Ceriali in nero (the best known version is risotto with squid ink, but it can also be made with millet, sorgum or buck wheat).
- Riso in cavroman (rice and mutton with the fat removed, cooked with vegetables and oriental spices).
Second courses include the following specialities:
- Sarde in saor (fried sardines marinated in vinegar and onion, with pine kernels, bay and raisins swollen in white wine according to the traditional recipe that only Mario follows).
- Fegato alla venexiana (fried liver and onions).
- Sguaseto de carne (a single dish combining both first and second courses, made with various sweet meats and marrow. It was invented before the advent of refrigerators to use up butchers' leftovers, and went on to become a delicacy for sophisticated palates).
- Sguaseto de pese (like the meat recipe of the same name, Mario makes this single dish eaten with croutons using only freshly caught fish from the Adriatic).
- Sopa de tripa (tripe cooked in the traditional Venetian manner, soft, sweet and milky).
- Sepe col nero (squid cooked in its ink).
- Bacalà in tecia (fried cod).
- Fasioi in umido co la luganega (traditional beans stewed with sausage from the Colli Euganei area).
- Moleche (crabs caught as they shed their shells, fried and eaten whole in a single mouthful, claws, legs and all).
The list goes on and on, too many to mention here and all worth a visit to Venice to try. For more information ask manager Stefano.
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- trattoria e Happy Hours.