We have already told you on different occasions that the Venetian origin of our chef Matteo Manzato greatly influences his way of cooking and, above all, the elements he uses for his elaborations. He grew up in a place rich in different flavors, and learned from a very young age to value what the land gives, but he also knew how to give value to seafood.
Lovers of fish and others sea products are in luck, because we are going to give you a summary of the most used ingredients in our dishes for demanding palates. In this way, in addition to knowing a little more about our menu, you will better understand the motivations of our chef and his talent when combining flavors.
Sardine
Just by reading the title you will know which dish we are going to talk about. It is about Malaga Sardines with Venetian flavors, a unique combination of fish, pine nuts, fresh onion foam, raisin gel and varied sprouts. The main motivation behind this product is the Italian-Malay fusion cuisine, the sardine being one of the most typical sea products of our land, as well as the white prawns, which are offered pil-pil and with Mediterranean flavors.
Octopus
We find it in our Octopus Carpaccio with leek puree and Modena mayonnaise. In this dish we achieve that the octopus flavor, despite its extremely fine cut, is fully enhanced by the ingredients that accompany it.
Cod
Cod arrives on the menu at Matteo Manzato and Venetiis Restaurant due to the tradition of Veneto, where this product is used in very diverse preparations. In our menu we can find it in two different ways, such as Cod fritters with roasted pepper chutney and black garlic mayonnaise and as the main and outstanding ingredient in Cod with tomato, candied potatoes, black olives and basil. It is one of the most versatile seafood for being a light fish but at the same time firm and mellow.
Red tuna
Bluefin tuna Another product that is now on the rise and could not be absent from our marine elaborations. The red tuna tartar with avocado, cucumber, ginger and soy breaks the rules with a new sensation to each bite. Its slightly spicy touch and its crunchy texture will make you enjoy it from start to finish.
Salmon
You could not miss one of the seafood products with more personality. This blue fish, with multiple nutritional properties, is easily adapted to multiple supplements, although its preparation must be very careful to be at its perfect point. We serve it as Salmon with guacamole, cherry tomato and pack choy … a delight!
Hidden but essential seafood
We also have dishes where there are sea products on a secondary level, but without them, the preparation would be meaningless. It is our Risotto of asparagus, vera and saffron, our tasty homemade potato Gnocchi with red shrimp, Malaga almonds and saffron and the unforgettable White Garlic between Genoa and Malaga, with shrimp from our sea. To blame your fingers!
EXTRA: New creation by Matteo Manzato
Our chef has always recognized that the mullet has been his fetish product, and he looks for ways to enhance its delicious flavor and offer it in an original way. Here you have their Ravioli with red mullet, broth reduced from its bones and air of Cabra Montes de Málaga cheese, an authentic Italian-Italian fusion!
