Hot Dish - July 2011

Photography by Lori Sax By Judi Gallagher July 1, 2011

Narrowing the field to only one top dish at Venice’s Cassariano is a challenge, since everything we’ve tried at this little Northern Italian hotspot tastes authentic and delicious. Chef Antonio Pariano’s pastas are the stuff of dreams, with porcini foam garnishing delicate pasta ribbons tossed with cream, sausage and sautéed wild mushrooms. But the carpaccio di pesce really stands out. Paper-thin slices of fresh raw swordfish are topped with briny capers, house-made lemon dressing and a touch of preserved lemon. With a chilled glass of Prosecco, it’s an enticing overture for a culinary symphony in a cozy little space.

Cassariano, 305B W. Venice Ave., Venice. (941) 485-0507.

Learn more about Cassariano at chef Judi Gallagher’s “Foodie’s Notebook” blog at 


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