Schìe, folpi, bigoli, and sardèle in saór are just some of the words one can often see on Venetian menus. As with all Italian regions, the lagoon as a rich and particular tradition of cuisine, one that has been influenced by its natural resources (hence the abundance of seafood) and its unique relationship with both East and West through trade.
Context now provides its clients the opportunity to delve into the world of Venetian food and wine in the company of sommelier and culinary expert Tamara Andruszkiewicz. Our evening will take place at the well-reviewed, Fiaschetteria Toscana. Run by the Busatto family, the restaurant has a reputation for using the freshest of ingredients, as well as for their extensive wine cellar. Tamara will work in close conjunction with the kitchen to customize a multi-course menu which exemplifies the culinary traditions of Venice. Each course will be expertly paired with wine selected to introduce diners to the equally impressive history of Veneto wine.
Discussion for the evening ranges from the origins of techniques used in food preparation to the Venetian affinity for eating all things "small" to the role of the spice market and tradition of Roman and Greek sweet wines. An evening not to be missed, for both culinary experts and novices alike, Context's Annotated Dinner will allow guests to get to the heart of Venetian cuisine and experience the history behind the meal.
Note: The cost of this evening is inclusive of food and wine.
This event is part of our Out of Context lecture series, and is only currently being held on September 27 at 7:30 pm. We can sometimes schedule it privately on a per-request basis, if given enough advance warning.
Cancellation Policies
