Deconstructed Tiramisù

Tiramisù is an Italian dessert, a classic among all the desserts of Italy. We discussed its history in an earlier article which revealed the special Tiramisu recipe of Mrs. Poli, mother of General Manager Walter Poli.   ANOTHER TIRAMISÚ FROM HOTEL TRITONE This creamy, soft dessert comes from a recipe that we could define as “multifaceted.”…

Recipe of the month: Farmyard guinea fowl breast on asparagus and radicchio cream

The combination that delights the palate is often the one that surprises with an unexpected  balance between modernity and tradition.  Among the Hotel Tritone dishes that certainly fulfill this function is the breast of guinea fowl with asparagus, radicchio and raspberries.    Venetian recipes: from the countryside “farmyard” to mountain trails Farmyard animals are part…

Salmon in three textures, and sparkling wine

Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today, sublimely touching on three stages that are as different as they are refined: the three different textures of salmon.There is the soft, moist texture of fresh fish, the inevitable aromatic texture of…