Due to the city's history of commercial trade and with Venetians being seafarers, the cuisine in Venice, especially the seafood, reflects a Middle Eastern influence. Foods that preserved well, such as baccalà (dried and salted cod), corn, potatoes, and rice were staples.

Food and drink have always played an important role in Venetian culture. In three diverse areas: coast, plains and mountains. Within these three areas there are local cuisines with even cities having their own dishes.

A common dish, once the staple food of the poorer people was polenta. Coastal areas specialise in seafood - as is to be expected; on the plains grilled meat is most popular also risotto and gnocchi at its simplest with melted butter; the mountain areas highlight pork or game with a typical dish being hand made fresh pasta similar to ravioli called casunziei.

Butter, olive oil, sunflower oil, vinegar, kren, senape, mostarda and salsa verde add that special seasoning to Venetian cuisine.

What a city therefore in which the Bailliage of Italy decided to stage its 55th Grand Chapitre! The fairytale Gala Dinner was held in the hall of the Scuola Grande della Misericordia - a prestigious location where rooms steeped in history blend with modern elements. It’s a constantly evolving space able to attract the most important cultural events for the development and promotion of the city.

Why fairytale? Why sensational? Because five elite Venetian chefs: Maître Rôtisseur Giacomo Cassan (a Young Chaîne member), Mattia Fassina, Jacopo Scarso, Milo Rodighiero and Gianni Zaghetto proposed a series of petite courses, exquisite mini portions which in the lagoon taverns are called cicchetti. Deliciously sublime and that’s Venetian cuisine!

With thanks to Chargé de Presse Bruno Peloi for information on the Grand Chapitre