VILLA FRANCESCHI HOTEL & RESORT

Restaurant Margherita

We recommend the raw spider crab with white asparagus from Giare, the shrimp with the ‘castraure’ (red artichoke) straight from the island of Sant’Erasmo, a blending of local produce of land and sea, followed by Tagliatelle with giant mussels and basil – simple flavours in balance and harmony. Immersed in a classic and elegant environment the guest is left to their own enjoyment.

THE CUISINE

Crafted by the Chefs Gianluca Vulcano and Umberto Giraldo, the refined cuisine follows the authentic gastronomic tradition of Veneto and contains only the finest and freshest ingredients skilfully combined to produce fantastic dishes.

THE WINE

Veneto is one of the principal wine producing regions of Italy, and is still drunk, together with typical products and dishes of the traditional cuisine, largely by the region.The vines, which make both the white and red wines, are grown in the flat areas rich in waterways, and also on the range of hills. The most renowned wines are produced in the province of Verona, with the Bardolino, and the Soave, considered by many to be the quintessential Italian whites, and the Valpolicella D.O.C is an excellent red with the guaranteed authenticity of origin.

COOKING CLASS

Learn to produce a triumph of colours with the ‘Adriatic Catalana’ and the fried Moeche with polenta – a true dish of the lagoon region to be tried at least once. Villa Franceschi Hotel & Resort organises wine tastings and cooking lessons. Contact us for more information at info@villafranceschi.com.