Autumn brings a rich and abundant bounty. At Venezia Boston, our chef, Gianni Caruso, pays close attention to what Mother Nature is providing and creates dishes highlighting the beautiful flavors, textures, and colors of the season. Here is a sneak peek at our new fall menu.
September is here and it's back to school, back to work, back from the beach house, and yes…back to rushing around. Lazy afternoons with fresh corn in the cob and cool salads are becoming a distant memory as we gear up for fall and back to the old grind. But help is here!
If you’re like us, you favor locally grown foods over the conventionally produced selection found in grocery stores and many restaurants. Farmers markets and smaller producers are seeing a notable rise in popularity and it’s not hard to see why. Being able to speak with the person growing your food, and knowing that your purchase will support local families, is understandably more enjoyable than purchasing from a large chain grocer.
Enjoying an Italian dish made with fresh pasta is a culinary experience like none other. Imagine biting into linguine that was just made that day—its smooth texture and tenderness is the perfect medium for the sauce it's paired with. Some Italian dishes are designed for fresh pasta (we'll get into that in a minute).