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Hyatt Centric Murano Venice reopens its Osteriva in March with a new culinary project led by the Executive Chef Alessandro Cocco and his 3T cuisine.
“The concept of this menu, and more generally the collaboration with Hyatt Centric Murano Venice, derives from an idea of cuisine deeply rooted in the territory that aims to use the produce of the Lagoon and, when it is not possible, to draw them from the valleys and the countryside of the Veneto region-areas which are often undervalued“.
With these words the Executive Chef Alessandro Cocco describes the soul of the new menu of the Osteriva Restaurant that aims to add an important culinary element to the proposal of the island and offer the opportunity to taste the lagoon from a new point of view.
„During my professional experience, I have identified time, technique and temperature as fundamental elements in building a quality menu, and these are the pillars on which my cuisine is based. We could define it as the cuisine of the three T’s, or rather four if we add that of Territory“.
Cocco’s cuisine is, in fact, a mix of French techniques, learned and refined during his ten-year experience abroad and at Ducasse’s school, and of his own sensitivity to a territorial cuisine that, over time, has led him to develop a culinary vision that represents, together with that of many young chefs, the future of the Italian cuisine.
„In contemporary cooking, the need to highlight the roots of each ingredient, its history and uniqueness, and technique, even the most complex, must not end in virtuosity for its own sake but in the enhancement of the product,“ explains Alessandro Cocco.
The dishes created for Osteriva are based on this philosophy. An example? Potato gnocchi, Venetian porcini mushrooms and calamint, for which the chef uses 5 different varieties of mushrooms: pioppini, porcini, pleus, morels and ovules. The potato used is that of Rotzo, typical of the Asiago plateau, very small and already cultivated in 1700.
Based on fish, the Chef proposes cod in lagoon stew with maruzzelle, „bibaresse“ clams, herbs, cherry tomatoes and black Venetian olives. This dish, is a mixture between a crazy water and a fish stew made of the juice of different shellfish cooked with tomatoes at low temperature.
The dish is the result of several combined textures: the galantine broth, obtained by cooking veal scraps, is cooked for over eight hours, filtered and left to solidify in a gelatin cylinder and then inserted into a disk of Montello veal tartare.
Finally, the proposal is completed with the raw lagoon fish (pink and red shrimp, scallops, seppia, mullet, liza aurata on glass ice, scents) presented on a glass ice ingot to which are added flowers and aromas from the nearby island of Sant’Erasmo.
The idea is to reproduce the ice on which the fish is laid in the local markets: a bold proposal that will undoubtedly make the purists discuss, as they will probably not like the „cooking“ effect on the fish caused by the ice, but the Chef is sure that the wow effect will be assured without altering the properties of the ingredients.
A new culinary destination has been added to the Venetian lagoon, right in front of Venice. Osteriva, the restaurant of the Hyatt Centric Murano Venice, on Murano Island, in the tranquility and authenticity of a place far from the hustle and bustle, a new bastion of territorial cuisine that looks to the future between technique and territory thanks to chef Alessandro Cocco.
