Chef inspiration
Aquadelle in Saor
The character of the documented preparation starts with white wine, bringing fruit-toned acidity and aromatic lift.
The story
About the dish
Davanti’s archive entry for the documented preparation lists white wine, carrots, and onions; flavor brings fruit-toned acidity and aromatic lift beside gentle natural sweetness.
Aquadelle in Saor uses a Venetian and Veneto regional reference to evoke a varied cuisine shaped by lagoon, plain and mountain, with seafood, rice, polenta, vegetables and centuries of trade.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.