Historical Venetian Cuisine with reinterpretations of recipes by Cuoco Anonimo Veneziano, Bartolomeo Scappi and others (14-18 centuries). A gastronomic journey back in time, to the ancient tastes and aromas of Venice, sweet and sour... rare spices... rice... baccalà (dried salted cod). Modern Venetian Cuisine: fish and shellfish from the sea and lagoon with a reinterpretation of traditional festive dishes.