Our establishment has always worked to offer the best of transalpine cuisine, and more particularly from the northern regions, to regions with a culinary heritage as rich as it is varied.
The perpetual search for exceptional products, the close link with the producer, the promotion of raw materials as the star of the plate, are all elements deeply anchored in the DNA of our house.
The white truffle comes directly from Alba or from small pickers in the Monferrato territories, which allows us to ensure real traceability on the origin of the products.
The caviar arrives from the Brescian plain, where the sturgeons are raised sustainably and benefit from the pure and unique waters of the region.
Our balsamic vinegar, aged for more than 25 years, continues to rest in the restaurant in our oak, juniper and cherry barrels.
The pistachio, which we use to decorate our starters or to prepare our homemade ice cream, comes directly from a producer in Bronte on the hills of Etna.
Olive oil, whose production is limited to 250 bottles per year, is special because of its early harvest, which gives it a unique color, texture and flavor.
On the sea side, our bottarga comes from Cabras and the moeche, small, unique crabs from the Venetian lagoon, are as rare as they are ephemeral.
Mostarda, candied fruits bathed in their syrup and more or less enhanced by mustard essences, or even prosciutto di Bordighiana, come directly from Emilia-Romagna, on the Po plains.
Even our pasta, our risotto rice or even our corn flour for the preparation of traditional polenta are carefully chosen from our producer friends, with whom we share the common values of good, true and beautiful.
THE BUON RICORDO
It is therefore natural that our house was selected by the Unione Ristoranti del Buon Ricordo to join this restricted community of Italian restaurateurs committed to the preservation of Italian culinary heritage.
Created in 1964 by a famous Dino Villani, an important media figure on the other side of the Alps, this "union of good memory restaurants" translated verbatim, had the ambition of bringing together the best Italian restaurateurs from each region who shared common values ( tradition, quality, locality, seasonality) and thus which contributed to promoting the Italian culinary heritage on a national and international level.
Even today, these values continue and take on even more meaning in a world that is increasingly globalized and losing authenticity.
The Mori Venice Bar is thus proud to be among the first Italian restaurants outside the transalpine borders to have joined the association, which is recognition synonymous with quality work and which crowns our commitment to strive to preserve and best represent transalpine and more particularly Venetian cuisine.
