The gourmet restaurant PiacerMio is in the midst of the Marina di Venezia. It impresses already from the outside with its straightforward architecture.
Glass façades and airy rooms create a perfect connection between interiors and outdoor area. Half of the building does not have any glass panes to strengthen the proximity to nature as it corresponds to a campsite.
The PiacerMio is managed by Carlo, who kindly allows us a look into the kitchen.
The chef Giancarlo, originally from Verona, spoils the guests with culinary delights at the highest level.
As a starter, he serves us the traditional Venetian fish dish Sarde in Saor.
These fried fresh sardine fillets are marinated in softly cooked red onions, with white wine and vinegar, and pine nuts. It is marinated for 2-3 days.
Maitre Frederico serves us an exquisite Prosecco by Mauro Lorenzon. the best wine connoisseur in Italy. Besides the wine production, Mauro also owns the Enoiteca Mascareta, an Osteria and Wine Bar in Venice. We will more report about it later.
This Prosecco is produced in Valdobbiadene, above Treviso. The wine is not filtered to preserve the yeast from the vine’s skin. A second fermentation ensures that the wine can fizz. Thus, a natural carbonic acid develops without the addition of yeast.
As an intermediate course, one serves a risotto with artichokes and yolk of free-range eggs. The eggs come from a farm, just 100 m way. They could not be fresher.
As the main course, we enjoy mullet with vegetables. The mullet stays in the lagoon in winter and only returns to the sea at the end of March.
Finally, we enjoy a delicious ricotta cream with strawberry sauce, orange sauce, and pistachios. It is made from buffalo ricotta and the strawberries are of course also from a nearby farm.
A limoncello made from organic lemons completes the excellent menu. We would not have expected a restaurant of such quality on a campsite. But not for nothing Marina di Venezia is a 5-star campsite.
During the digestif, Erix Logan and his wife Sara Maya drop in by chance and exchange a few words with us. On this occasion, we learn a little secret. Sara will have a baby in late autumn. We congratulate the future parents and wish them the very best.
The next morning we meet the two at breakfast again. After seeing the impressive show two days ago, we are interested in how Erix manages the transport of his equipment.
He tells us, that the equipment weighs 6 tons, the propeller alone has a weight of 600 kg. The best and cost-effective way is the transport by ship. But since this would take 4 to 6 weeks, he still has a second set in America. This allows them to move quickly between Europe and America. They have up to 600 performances per year.
Please read on > Two Islands in the Lagoon
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