The fusion cuisine of Venetiis Restaurant is increasingly recognized throughout the Costa del Sol. As our chef Matteo Manzato says in this video, this type of cuisine does not simply consist in mixing ingredients from different origins, but in knowing the product, the culture and the tradition of each place and get a true gastronomic inspiration.
Below we are going to give you examples of typical Italian and Malaga dishes that have led to some very successful elaborations of our menu:
Veneto dishes
Fried sardines “Sarde en saor”
Dish normally used as a starter. The sardines, previously marinated overnight, are served fried and bathed in onion, raisins and pine nuts with plenty of vinegar. They have a very characteristic bittersweet flavor and are typical of winter.
Instead, at Venetiis Restaurant, this recipe is combined with the taste of the classic skewered sardine, very typical of summer, making it a timeless delicacy:
Cod Vicentina
Cod is a very successful ingredient in the Veneto region. This recipe comes from Vicenza, and consists of cooking dried cod with flour, onion, oil and milk. In our restaurant we have used this gastronomic inspiration to prepare different dishes, and among them we highlight the Low-temperature Cod with tomato velouté, candied potatoes and olive powder.
Tiramisu
A dessert par excellence in Venice and Italy in general. It is a soft sponge cake impregnated with cocoa and coffee and with mascarpone cheese. It is a relatively recent recipe, since it is from the 60s, and in Venetiis Resrataurant it has served as gastronomic inspiration to make two different recipes, the classic tiramisu and the tiramisu “my way”, a reinterpretation of Matteo Manzatto Very particular.
Other striking ingredients from this region are porchetta, scallop and truffle, which appear on our menu in dishes such as asparagus, scallop and saffron risotto and duck carpaccio with creamy Manchego cheese, celery gel and fresh Italian truffle.
Malaga dishes
Ajoblanco
The ajoblanco has existed in the homes of Malaga since very remote times (it is rumored that since the time of Al-Andalus) and its simple preparation makes it a very good option in summer. The ingredients of the basic recipe are bread crumbs, garlic, olive oil, vinegar, salt, water and almonds.
Sounds good right? Well, you will love the Venetiis Restaurant version. Our White Garlic between Malaga and Genoa includes pine nuts, basil cream, pecorino pearls and Malaga prawns. And to get your teeth longer, here is a photo:
Suckling goat, source of gastronomic inspiration
Roasted, stewed, barbecued … the suckling goat is a guarantee of success in the province of Malaga, and has served as gastronomic inspiration for two of our most popular dishes on the menu, the crispy lasagna with suckling goat stew Malaga cheese and Montes de Malaga cheese and Malaga suckling goat carré with crunchy vegetables, hazelnuts and red wine sauce.
Our acclaimed crispy lasagna
Cazuela de fideos
The noodle casserole is the perfect example of a recipe to be used in the Malaga environment, as it was the dish that fishermen made with the remains of their daily catch. We are sure that you will be surprised by the relationship with one of our dishes, the homemade potato gnocchi with red shrimp, Malaga almonds and saffron, so we can only tell you to try it to experience the flavor. It is incredible that such an Italian way reminds us of such a Malaga dish!
