The feast of the Redeemer, the «very famous», this year it will be possible to celebrate in an exceptional location: the Gio’s Restaurant & Terrace, the exclusive restaurant of the St.Regis Venice, one of the most beautiful hotels in Venice. On July 17, on its terrace overlooking the Grand Canal and the Basilica of Santa Maria della Salute, it will host the first Supper of the Redentore at Gio’s: a unique appointment organized with Widow Clicquot on the occasion of which it will be possible to taste a menu designed by theExecutive Chef del St. Regis Venice Nadia Frisina and yes Marianna Vitale, Chef of SUD Ristorante (Quarto – Naples) and winner of the Premio Michelin Chef Donna 2020 by Veuve Clicquot, in combination with a selection of the best Cuvée of the House.
A female dinner, like the story of St. Regis Venice and Veuve Clicquot, marked by great women –Caroline Astor, the matriarch of the founding family of the St. Regis brand and dean of the New York Gilded Age Society, e Madame Clicquot, one of the first female entrepreneurs of the modern era, who with her inventions revolutionized the world of Champagne – which continues in the name of great women, for example with the Italian project Grandes Dames Workshop, with which the champagne house has created a virtuous system to support female talent in haute cuisine, to network and mentor.
For the Dinner of the Redentore at Gio’s Nadia Frisina and Marianna Vitale have thought of a spectacular menu, for which each of the two will prepare a dish, apart from the dessert they will make together. It begins with an aperitif at the table with proposals such as Crostini of polenta and creamed cod and sardines in saor served in combination with Veuve Clicquot Extra Brut Extra Old 2, before Marianna Vitale’s appetizer: Seafood soup with seasonal fruit and vegetables with Veuve Clicquot Extra Brut Extra Old 2. There are two first courses: Nadia Frisina has thought of a Fagottino of fresh pasta alla Norma with burrata, potatoes and mint, while Marianna Vitale has Spaghettone with sea anemones and wasabi (both paired with Veuve Clicquot Vintage 2012). For the main courses, the proposals are Turbot Chiodato with lemon sauce, wild herbs and cuttlefish ink (Nadia Frisina) and Mullet in “express foil”, milk with anchovy sauce from Cetara and crispy lime bread (Marianna Vitale) with Veuve Clicquot La Grande Dame 2008. Steamed panna cotta with jasmine and caramelized ginger will be the dessert served with Veuve Clicquot Demi-Sec. To book giosrestaurantvenice.com. In the gallery above some images