VENICE CUISINE STORY
Visitors to Venice who want to experience the regional cuisine usually have to make a special point to go off the tourist path, packed as it is with restaurants serving predictable menus.
But the two-year-old Local takes Venetian ingredients and traditions seriously, and its menu – overseen by chef Matteo Tagliapietra, who has worked in the seminal Locanda Locatelli in London and Noma in Copenhagen – gives the region’s cooking its rightful due. Pasta primi courses might include a pennoni with lamb, yogurt, mint and a kick of red chili, and main dishes always feature a local catch of the day alongside seasonal standouts like veal with loquats and truffles. Even the design elements are local, from the Venetian terrazzo floors to the masegni paving stones in the wine cellar.