Enzo Volpe, chef at the “Auberge de Venise” since 1989, invites you to rediscover real Italian cuisine, as appreciated by so many regulars and showbusiness figures. His dishes come from his childhood, like the ossobucco or penne all arrabiata he used to prepare with his mother, or like spaghetti alle vongole, carpaccio with tuna, with pulpe, risotto or Venetian-style calf’s liver, from working with the greatest chefs in Venice
