Sfogliatina di grano duro allo Scorfano
The main ingredient of this recipe is the scorpion fish. This plump fish is meaty, and the best to prepare fish soups and fish sauces. This dish is a combination of varied food: a creamy basil bed topped with a thin layer of puff-pastry dressed with some scorpion fish sauce; then a second layer of pastry and fish sauce is added, and on top a basil leaf. To enhance such rich food a local intense white wine like Lison Classico.
of Lucio Marangoni
Noventa di Piave lies in a beguiling as well as strategic district that borders the Venetian beaches and the Marca Trevigiana where farming products are well blended in with fi sh. A hundred years ago, the restaurant used to be a deli shop; then, it was turned into an “osteria” - tarvern, and eventually into a “trattoria”. In spite of its inn sign, it is a top-level restaurant...
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