Al Segnavento

Just outside Venice into the countryside, at the border with the province of Treviso, is where the restaurant Al Segnavento is seated and it’s diamond of Farm House Venice project.
Here in this place is where Bucci’s family gave the space to their researched and special auto produced ingredients like vegetables, meat and fruits to shine. Almost 75% of the products that the guest will taste are home breaded, cultivated or foraged.
Looking like an old warm trattoria from the outside, just entered it’ll fuse modern and traditional forniture giving life to warm, cozy and comfortable ambiences.

“Produce, clean-pure dishes with traditional combinations are the things that family Bucci’s are standing for, bringing the light to ingredients.”

A cuisine that follow the feelings of warm, cozy and minimalistic flavors, giving the space to the season and ingredients to talk while bringing you around the farm in that moment of the season in the hands of the executive chef Alessio Loppoli.
While going from classic combination of flavors like a nettles gnocchi with a little cheese fondue or a poached egg with potatoes foam and bred crumbles, to a more creative interpretation of the close and unique area called “barena” with artichoke and sea herbs or the two different lamb breeds. Leave the kind, simple, smiling and welcoming service team bring you around the farm while enjoying the warm Italian hospitality.
Take a seat and leave the Bucci’s family team bring you into the world of Al Segnavento and Farm House Venice made of simplicity, the purity, seasonality and honesty.

Menu: 

• “Genesi”: poached egg, potato foam, hay, bread crumbs with cardamom. 
• “Walk in Barena”: artichoke cream, bread crumbs, wild herbs from Barena. 
• “Ducks in the pond”: cocoa-spinach filled pasta with duck and duck broth. 
• Nettles gnocchi: nettles gnocchi, pecorino fondue, bread crumbs. 
• Wild herbs pasta: homemade pasta with wild herbs sauce.
• “Lamb at the pasture”: Suffolk and Texel lamb, charcoal, mais, wild herbs cream. 
• “Duck breast”: honey lacquered breast and slightly smoked with reciotto sauce. 
• “Polenta and Milk”: white caramelized polenta, milk cream, caramelized popcorn. 
• “La Bianca is escaped”: chocolate mousse, cocoa, pecorino ice cream. 
• “Spring, from flower to flower”: chamomile cream, matcha sponge cake, spinach, cocoa, white chocolate and saffron marguerite, honeycomb.