April 13, 2016: Venice’s Belmond Hotel Cipriani is celebrating the first Michelin star of its signature restaurant, Oro.
To commemorate the occasion, Chief Davide Bisetto has created new seasonal dishes that blend Italian flavors with the culinary peculiarities of Asia and Europe. The novel treats include red prawns, veal and red cabbage drizzled with a Venetian spin of the traditional Japanese sauce, Tosazu; as well as creamed salt cod cromesquis, Tirami-chu beignets and ravioli, which mix both French and Italian cheese.
The ingredients come from Belmond Hotel Cipriani’s own organic “Garden of Eden,” which boasts more than 300 plant species such as 15 types of basil and 20 kinds of tomatoes that infuse Chef Bisetto’s creations with unforgettable, authentic taste.
In addition to the new menu, Chef Bisetto will take Oro’s delicious meals around the continent, with stops in Milan and Paris among others. On May 26, he travels to Hotel Rosa Alpina San Cassiano, while on July 8 and October 11, Oro will visit Hotel Mandarin Oriental Milan. In late fall, from November 15 to 19, Chef Bisetto embarks on a week of culinary tour de force to mark the reopening of Paris’s Hotel Ritz.
