The Al Covo restaurant began as a "research laboratory", for the enhancement and preservation of the products of the Lagoon of Venice, its islands and the immediate hinterland. The products used in our kitchen are, almost all, of local varieties, both with regard to fresh fish, mainly coming from the lagoon or the Adriatic Sea – and for fruit and vegetables (from the gardens of Cavallino, Treporti, Sant’Erasmo, Vignole). Our meats are of the "Bianca Piemontese" variety – Slow Food Presidium – and supplied by the Butchery of Franco Cazzamali. The fresh pasta, desserts, fruit jellies, jams, products in oil and vinegar are homemade. Our fish is cooked without butter, only with extra virgin olive oil of the highest quality. Our kitchen aims to a clientele of connoisseurs, attentive not only to the shape of the dishes but especially to the quality of the raw material and its fragrance and freshness. Particular attention is paid to the wine list that has over 200 labels of the most famous domestic and foreign terroirs with emphasis on natural and biodynamic produce.
