Italian master chefs Emanuuele Esposito and Vineenzi Rashehella offered mouth-watering dishes that are exclusive to Venice, described as the door to the orient. The chefs’ cooking has its roots in Venetian history. Entire Venice — whether gondoliers, goldsmiths, traders or fishmongers — visited it over the centuries. Venetian food is not the cooking of Venice alone, the chefs said. There are three “Venices” that look to the city. Venezia Euganea, the area more often known as the Veneto, with Venice as its capital, extends from the Gulf of Venice westward to the Lake of Garda and includes the cities of Padua, Verona, Vicenza, and Breganze. Treviso, a beautiful city of villas north of Venice, is also in the Veneto and shares the cuisine of seafood, grains and vegetables. The Venetian table is essentially a frugal one, and its chefs, like those in other parts of Italy, depend on the quality of the ingredients rather than elaborate techniques. Then, once the dish is done, it may be worthy of presentation in a great and frivolous display of Venetian glass, lace, silver, and linen.
