Our tour starts in the best way: in Burano, where we will have a special aperitif to prepare for the trip and where we will meet our guide for the whole process: Gabriele Bisetto, botanical expert and a great lover of the Venetian lagoon.

Marvel at the color tones of the sandbank plants that change rapidly as the boat moves on. Discover the high and low tides of Venice and how the sun and the moon influence the phases of growth and lowering of the water, creating the interplay of currents, which are very important to know for those who do not use a motorboat but rowing or sailing one. The exceptional and occasional high and low tides which weigh heavy on the city and the islands are caused by these alternating phases.

The Ca’ di Dio’s “Respectus” cuisine is created in this environment, respecting the rhythms of nature and its evolution.

The tour moves from the lagoon to the table, where, back at Ca ‘di Dio, the chef of the VERO Restaurant Raimondo Squeo will tell us how the respective ratio of the Lagoon can be found in his dishes where Salicornia, Ulva Lactuca, and Gracilaria tell of flavors, authenticity, and passion. Each dish is prepared to respect the rhythms of nature and its evolution, according to the dictates of the lagoon.

The experience of the lagoon also continues through the flavors and aromas of the Alchemia Bar, which uses the same ingredients linked to the VERO Restaurant starting from what at the time was the most precious coin: lagoon salt, finely distilled in a Gin of exclusive production of Ca ‘di Dio, Gin Sal, mixed with precious lagoon herbs.,

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