17-09-2013
Antonia Klugmann (to the right) and 25 year-old Arianna Dalla Valeria, so talented that she can allow the chef from Friuli to attend to the kitchen of Venissa, in the island of Mazzorbo, the “twin” of the more famous Burano (in Venice), and to the one of Argine, her soon-to-be-opened restaurant in the Collio region
A simple courgette flower, the smiling eyes of the chef, the natural dimension of a magical island that rediscovers its farming vocation: while the ferry brings us back on dry land – surrounded by the placid and silent Laguna, which absorbs the little rain uniting earth and sky in a single liquid universe – pastel coloured images appear in our minds: they are the ones inspired by a lunch at Venissa, in the island of Mazzorbo, the “twin island” of the more famous Burano, tel. +39.041.5272281.
Paraphrasing Manzoni, the wedding was meant to be and it can now be made official: Antonia Klugmann is not leaving, in fact she’s doubling her efforts: she’ll continue to be at the helm of Venissa as well as that of her new Argine. In Mazzorbo she will install her trustworthy sous chef Arianna Dalla Valeria (very young – she’s not yet 25 – and very talented) while she will go up and down from Collio. It was meant to be. Hope number two, according to Klugmann: «I hope I will meet the expectations». A praise to the modesty of this young chef (she’ll turn 34 the coming 2nd of September – happy birthday) who is not afraid of getting her hands dirty, of burning her fingers with her pots and pans, because she cooks with passion, and you can see this in the lively eyes we mentioned before, but it is also confirmed by her words: «I haven’t had a day of holiday in 9 years. It’s fine, I love this work». Don’t worry, Antonia: you are quite above any expectation.
Veal sweetbreads, with white chocolate and soy served with squid ink and friggitello pepper
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief