Amongst the first to arrive at Rialto Market are the students of Sapori and their chef. The most authentic side of Venice is found early in the morning among the fresh and seasonal market produce. This is where you learn to pick out gleaming swordfish, the best sea bass and soft shelled crab.
Back on the island graze through the kitchen gardens collecting ripe peppers, tomatoes and aubergines bursting with flavour, zesty basil and fruit from the orchards.
The Sapori kitchens have six cooking stations fitted with every accessory and above all a relaxed, warm and friendly atmosphere like that of the kitchens of old. Children are very welcome and we have a programme of special classes!
The impressive dining table was created by resort architect Matteo Thun, with the wood of an old Venetian bricola, or mooring.