Restaurants and their specialities - Marino and the city of Venice

At the Camping Village of Marina di Venezia there are no less than five restaurants, each offering its own specialities. But for a taste of authentic local fare, you’ll need to go to "Il Fratino" restaurant at Marina 2000 area where chef Marino prepares traditional Venetian platters.  

With 35 years behind him working in some of Venice’s most prestigious restaurants (including the renowned Harry's Bar Cipriani), Marino was able to learn from some of Italy’s most illustrious chefs. His long experience showcased in his classic dishes, the menu at "Il Fratino" includes specialities such as Spaghetti alla Busara (prawns and scampi), Venetian style liver and his mixed seafood fry. However, this does not preclude slightly more unusual specialities, such as marinated salmon, baccalà mantecato and tris di saor (three kinds of fresh fish, seasoned with onion, pine nuts and raisins). 

Chef Marino is quick to admit that especially during Carnival time in early February his restaurant in Venice can get really busy. During this festive period, thousands of "cicchetti" are consumed daily in the city of Venice. "Cicchetto" is a typical Venetian term used to refer to the titbits of food that Venetians snack on, invariably paired with spritz aperitifs. 

However, the real highlight of the Venice Carnival are the local sweetmeats known as crostoli (or "galani" in Venetian), castagnole – and especially the crispy frittelle (fritters)! In Venice, frittelle are small fried dough balls with raisins, pine nuts, and orange zest. There are also larger versions, filled with vanilla zabaglione or chocolate cream, as well as numerous other creative interpretations. At least at Carnival time, gluttony is a pardonable sin! 

Marino generously agreed to share with us his recipe for FRITTELLE VENEZIANE, enjoyed not only at Carnival time – but at any time of the year!  

Click here for Marino's Carnival recipe!