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The Warsaw Voice » Culture » October 29, 2010
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Venice Comes to Warsaw
October 29, 2010   
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Risotto served with a huge Parmesan cheese with truffles, fresh orata (gilt-head bream) and branzino (Mediterranean seabass) and burrata are some of the many delicacies served at the Venezia, a new Warsaw restaurant opened by famous Polish restaurateur Magda Gessler.

Alongside with traditional dishes of the Veneto region, including Venetian-style liver, pastas, bruschettas and mozzarella baked with ham, Venezia guests can order a special dish invented by Gessler called Pizza Murano. The pizza comes with a very thin pastry base and is topped with taleggio cheese, a preserve of onions stewed in red wine and a composition of eggplant, rosemary, tomatoes, zucchini and yellow peppers.

The menu at the restaurant at 10/16 Marszałkowska St. also features delicate, hand-made macaroni and pasta prepared according to old Italian recipes. There is also a selection of exquisite cheeses.

“Genuine Venetian cuisine treats truffles and fish in a special way,” says Gessler. “Seafood will be a frequent and delicious treat on our tables. All our macaroni and pasta is sure to have the scent of the sea.”

For dessert, Gessler recommends the “splendid, colorful” tiramisu.

The new restaurant has colorful walls and fabrics that call to mind the Venice carnival, vibrating with colors, music and masks. The dominant colors inside are those of the sea, including deep blue and turquoise, along with shades of pink ranging from pastel pink to saturated cyclamen with violet hues and the colors of setting sun reflecting in old tenement houses in Venice.

M.R.
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