Estimated reading time: 5 minutes
Our second meal in Venice was at Ristorante Vecia Cavàna, a renovated an old boathouse near Campo Santi Apostol and the Ca’d’Oro featuring fish and seafood as well gluten-free cuisine. As mentioned above, gluten is not a concern for me in Italy, so I went with the regular pasta and enjoyed every bite with no consequences.
They have a nice terrace outside in the front and on the side at Ristorante Vecia Cavàna, but the air was a little too chilly, so we sat inside. We were given a lovely table by the window in the corner. To our dismay, a large group of tourists were seated next to us and made so much noise that it kind of ruined the atmosphere. Fortunately the food was more than worth the inconvenience. Oh, and they paid for our desert to compensate for the noise.
Antipasti
There is a good selection of antipasti to choose from at Ristorante Vecia Cavàna. We both selected the Cuore di Carciofo, Mozzarella e Tartufo Scorzone: grilled artichoke heart with mozzarella and slices of black truffle. If you like black truffle, it’s a must-have.
Primi
Danielle chose the Tagliolini all Ortolano, made with egg noodle pasta and seasonal fresh vegetables, a hint of garlic, white wine, nutmeg, a hint of lemon and sprinkled with pecorino cheese. A refreshing summery dish.
I had the Paccheri di Gragnano with wild duck ragout: Large ribbed handcrafted tube noodles originally from Naples whose name in the Napolitano dialect means “slap”. They were served with a rich and flavourful wild duck ragù sauce. Rich and very tasty. One of my personal favorites of our trip.
Secondi
Venice is renowned for it fresh fish and seafood caught locally in the Venetian lagoon. And this is reflected in the menu at Ristorante Vecia Cavàna. We both selected the Grigliata mista di Pesce or Great mixed grilled of Fish, a tempting platter of scampi, sea bass, tuna and sea bream accompanied by mixed grilled vegetables. A simple yet flavourful dish, nicely presented.
Wine selection
Our wine was recommended by the sommelier at Ristorante Vecia Cavàna. A wonderful Fruili Colli Orientali DOC by Livio Falluga (92 points by Jame Suckling). Falluga we learned is one of the most respected producers in Fruili from the common of Cormons in North-eastern Italy. A wonderful selection, slightly mineral with a hint of peach and nutmeg that paired perfectly with our meal.
. A wonderful Fruili Colli Orientali DOC by Livio Falluga (92 points by Jame Suckling). Falluga we learned is one of the most respected producers in Fruili from the common of Cormons in North-eastern Italy. A wonderful selection, slightly mineral with a hint of peach and nutmeg that paired perfectly with our meal.
Dulce
The noisy table next to us offered to pick up the cost of desert. So, we ordered lemon pie and tiramisu. Both were delicious!