The current menu, with our specialties tied to the Venetian farmlands and their seasonal products.

Our meats are from the butchers Fracassi (Chianina IGT) in Rassina (Ar), Casentino and the Macelleria Damini in Arzignano (Vi) “, our cured meats from the Azienda Agricola Corte Pallavicina (Zibello) and from small artisan producers in the Veneto region Oriental

In choosing our produce, we favor small-scale producers preferably from the islands of the lagoon, Venetian hinterland, and the Slow Food Presidiums.  For our homemade pasta, for our desserts and for deep-frying we use unrefined, stone-ground flour. Our high quality extra virgin olive oils are from olives picked and pressed in the area in which they are grown.

Our fish and seafood are principally Adriatic-Mediterranean, not farmed, Fao 37 (2.1,2.2,1.1,1.2,1.3)- Fao 27.

Our meats come from the Zivieri butchery and our charcuterie from Az. Agr. Antica Corte Pallavicina (Zibello) and the Simone Fracassi butchery.

Raw and marinated fish have undergone preventive temperature treatment for raw fish protocol.

*NOTE:  Many of our dishes contain allergens.  Check posted list and please advise

-Ristorante Al Covo belongs to the Alliance of Chefs and Slow Food Presidia-

Presidia are Slow Food projects that work to protect small-scale producers and to safeguard quality, traditional products. Presida Slow Food