Recipes

The Venetian recipes of Chef Renato Piccolotto are here online for your to try for yourself, or you may like to join the Hotel Cipriani's Cooking Classes.

Polenta

Taglierini Verdi al prosciutto gratinati
Fresh thin green noodles with cream and ham, "au gratin"

Risotto di zucca profumato al rosmarino
Risotto with pumpkin and rosemary

Fondo di Zucca
Pumpkin with garlic and rosemary

Branzino in crosta di sale marino con marinata di pomodoro al basilico
Sea bass in a salt crust with tomato and basil sauce

Spumone alla grappa di Picolit Nonino
Frozen Grappa mousse