Alberto Berto invite you to taste this menu to his home
Appetizer: Marinated tempeh with potatoes and olives and green parsley sauce. Tofu sticks basted with herbs, maize and licorice with olive and ginger sauce. First course: Quinoa cupoletta pie with dried tomatoes and sweet peppers. Second course: Red cabbage lasagna with seitan ragout. Roast soy and oats stuffed with seasonal vegetables. Dessert: Raw avocado, banana and chocolate flan.
Throughly restored in the Venetian style, this elegant historic villa is immersed in the marvelous setting of the Po River delta and harks back to a time when wealthy Venetian families favored the area as the location for their country homes. They were reached along navigable canals, like the one that runs in front of Mario and Bartolomeo’s home, complete with its own private dock from where one can set out to discover the great rural beauty of the surrounding landscape.