Chef inspiration
Aquadelle in Saor
White wine, carrots, and onions shape this special, with fruit-toned acidity, aromatic lift, and gentle natural sweetness.
The story
About the dish
Aquadelle in Saor draws its character from white wine, carrots, and onions. Grilling adds a lightly smoky, caramelized edge to the dish. The profile moves from fruit-toned acidity and aromatic lift in white wine to gentle natural sweetness in carrots and onions.
It carries a Venetian and Veneto cue toward a varied cuisine shaped by lagoon, plain and mountain, with seafood, rice, polenta, vegetables and centuries of trade. Against that background, white wine becomes especially expressive in the dish through fruit-toned acidity and aromatic lift.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.