Vineria La Ciau

A traditional Italian dish of fried eggplant simmered in tomato sauce. Characterized by its sweet and sour taste and the melting texture of the eggplant. Often served as a cold appetizer.

A refreshing potato salad dressed with olive oil and vinegar, without mayonnaise. The flavors of herbs and ingredients stand out, pairing well with wine.

A Venetian dish of fried fresh mackerel "gomasaba" marinated in sweet and sour sauce. The sweetness of the onions and the acidity enhance the fish's flavor. A familiar taste similar to Japanese "Nanbanzuke."

A rice salad-like dish combining chewy barley with plenty of seafood. Finished with olive oil and lemon for a refreshing taste and enjoyable textural contrast.

A Venetian regional dish called "Baccalà Mantecato," made from rehydrated dried cod and mashed potatoes. It's creamy and salty, typically eaten with bread.

Fresh octopus thinly sliced and seasoned with olive oil and herbs. The firm texture and umami of the octopus can be enjoyed simply.

A Sicilian regional dish of sardines rolled with herb breadcrumbs, raisins, and pine nuts, then baked. Crispy on the outside, fluffy on the inside, with a sweet and savory flavor.

Fried rice croquettes made by rolling squid ink risotto and coating it in batter. The crispy exterior holds the rich umami of squid ink. A snack-like appetizer that can be eaten by hand.

A Milanese dish of boiled asparagus topped with a fried egg and cheese. The highlight is breaking the soft-boiled egg to create a sauce.

Crispy fried conger eel coated in batter, served with a tangy balsamic sauce that balances the richness of the fried dish for an elegant taste.

Simple appetizer of olives marinated in herbs and oil. It is salty and perfect as a wine starter.

A simple salad made with fresh leafy greens, dressed with our original dressing for a refreshing taste.

A smooth-textured sausage ham originating from Bologna. Contains pistachios and fat, with a gentle saltiness and richness.

Aged French cured ham. Matured for 9 months, it offers concentrated umami and a moist texture.

A warm dish of small octopus (calamari) simmered in a spicy tomato sauce. The tenderness of the octopus and the spiciness of the sauce whet the appetite.

A classic Italian dish of beef tripe (stomach) simmered in tomato sauce until tender. The unique texture of the offal pairs well with the acidity of the tomato.

Oven-baked Italian-style fresh sausage made in-house. Characterized by a coarse texture with herbs and spices, offering a meaty flavor.

A sparkling white wine from the Veneto region. Made with Garganega and Moscato, it's a dry sparkling wine with fresh, fruity aromas.

Italy's finest sparkling wine. Made using the same method as Champagne, it offers fine bubbles, elegant acidity, and a sense of aging.