AMO

Bread, Fennel Crackers

Mortadella with fried pizza

MARGHERITA – Steamed and Oven-baked pizza with tomato sauce, buffalo mozzarella, basil and Calabrian oregano

White polenta cream with cuttlefish ink sauce and fried baby shrimp

Smoked paprika tagliatelle with butter and fresh Alajmo caviar

Duck ragu ravioli with orange butter

Puff pastry with zabaione and pears cooked in red wine

Sprawled across the Philippe Starck-designed atrium at T Fondaco dei Tedeschi guests will discover Amo, Chef Massimiliano Alajmo’s casual eatery toqued by longtime collaborator Silvio Giavedoni.

Once an exchange for goods from northern Europe to Venice, and now a shopping center for luxury goods from top brands, those entering the building near Rialto Bridge to dine will be seated in posh booths with bright colors while service is efficient but not necessarily friendly.

Still the youngest Chef ever awarded three Michelin stars, la calandre’s location just 48km away allowing Alajmo to remain involved, familiar diners will notice several ideas referencing the flagship though Fried Pizza with Mortadella and airy steamed Pizzas are also available.

Pricey in comparison to other Venetian eateries, though certainly not expensive considering the Ingredients involved, Organic Cornmeal arrives as a textural masterpiece thanks to fried Shrimp while Ravioli in Duck Ragu are elevated by fragrant Orange Butter.

Also with a grab-and-go area offering Pastries and Coffee, plus several packaged goods from Max’s kitchen, those looking for the best bites will find it in handmade Noodles bright with Paprika coiled beneath Caviar and a Millefeuille made a la minute with Pears and Zabaione.

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