Friscous at the 76th Venice International Film Festival

On the occasion of the presentation of #ThisIsVeneto, a docufilm about Venetian cuisine, during the last Venice Film Festival, chef Omar La Pecia proposed an author's menu inspired by the gastronomic excellence of a Veneto always open to suggestions and contaminations from other parts of Italy. As in the case of Cobia with "amoi" (wild plums), cooked at low temperature with Bottega Vermouth on #Friscous with red radicchio from Treviso P.G.I. "Nonno Andrea," or the Cobia Tartare flavored with Bottega Bacour Gin on crunchy #Friscous with oregano flowers.