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There really is a vast choice. The appetizers triumph
starting from raw shrimp, oysters, tartufi di mare,
carpaccio of bass, tuna, swordfish, orange marinated
salmon, granseola oil and lemon, shellfish, schie with
polenta, sardines in saor and whisked baccalà.
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After pleasing your mouth you gladly prepare yourself
to taste the first servings, one better than the other,
where some are prepared with wisdom and recipes |
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Of the seafaring typical cuisine
called “chioggiotta” like Spaghetti in “cassopipa”
or the “broeto de pesse”.There are also pappardelle
shellfish and pore mushrooms, crepe chicory and shrimp, spaghetti
with black squid, with variety seafood, tuna sauce, risotto
with seafood, tagliolini alla granseola to end with recipes
like “margherite al Bragosso” (ravioli with seafood
stuffing). It is a meeting of fragrances and flavors that play
in a harmonic orchestration of tastes that leave happily gratified.
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Composition of granseole of the Adriatic sea
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The second servings are already there and
they ask to be tasted where delicacies follow one another starting
from mixed grilled seafood, to the various types of frying like
the moleche, to the tagliata of tuna, to grilled sole or bass
accompanied by seasonable vegetables, to the excellent bites
of coda di rospo and luserna incovercità to the “Bisato
in tecia” and the schie with polenta inspired by typical
chioggiotte recipes.Lets not forget typical delicacies like
baccalà, squid with polenta and grilled, fried or boiled
eel.Last but not least the soft cakes of the house don’t
miss, that give the best in the ciosota, |
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Grilled shellfish |
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with carrots and chicory, but
doesn’t hesitate from giving sublime moments with mellow
spoonful desserts. Everything wisely created by the masterful
chefs Claudio, Michele and Fabio. But it is known that there
is no lunch nor dinner worth wile if not accompanied by a good
wine, suggested by the professional sommeliers Carlo and Antonio
going from the classical Friulian wines of collio to the more
dry and with a fruit back taste of Venice to the best tagged
national wines.In conclusion a vast assortment for all tastes
including also the grappa. If someone doesn’t appreciate
the seafood cuisine, there is no problem, . |
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Spaghetti in "cassopipa" (with mussel and clam)
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Al Vecio Bragosso they thought
about that too proponing appetizers , first and second dishes
of meat and other ingredients often used in the Italian tradition.
Small groups are accepted, the menu a la carte goes from 35€
to 70€ without wines, Also payable with credit cards
While Venice.... is out there and waits with it’s everlasting
and sheltered fascination... |
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| Click on the sliding photographs here
under to see the enlargements |
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Mixed grill of seafood, Ravioli of seafood
“bragosso”, Tagliata of tuna with herb sauce |
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Mixed frying
of the Adriatic sea. |
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Hosteria
Al Vecio Bragosso
Strada Nuova 4386 S.S. Apostoli - 30131 Venezia
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e fax
041.5237277 |
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