Master of the Italian and Venetian culinary tradition, for almost 15 years he was the chef of the Venice International Film Festival and this year Tino Vettorello leads the Terrazza Campari Biennale in front of the Red Carpet and the Casino Restaurant with dishes and a “Menu with a high Mediterranean coefficient, between lightness, seasonality and territoriality.” A partnership between Vettorello and the world of cinema under the banner of excellence. Over the years, Tino Vettorello’s proposals have been appreciated by many celebrities of the Star System, including: George Clooney, Penelope Cruz, Michael Caine, Michelle Pfeiffer, Lady Gaga, Vasco Rossi, Monica Bellucci and many others. As he himself stated: “My menu proposal is mainly based on the Venetian tradition, reinterpreted in a modern key, offering guests the opportunity to taste dishes prepared mainly from fish from the North Adriatic, from organic shellfish from Caorle to wells. – the famous crab from the blue lagoon, as well as many vegetables and fruits of local origin. They range from “Nel Blu Painting di Blu”, black spaghetti with blue crab, which also comes in another first course: ravioli stuffed with clam, datterino tomatoes and orange powder. And again: Venetian cuttlefish, fried fish from the lagoon with crispy vegetables, Picanha with peach in Prosecco Superiore DOCG, avocado, mint-honey oil, traditional local mix with creamy cod, sardines and shrimp tails in sauce.” and further he elaborated on Vettorello: “By now, a very clear path has been traced, which goes in the direction of sustainable development and increasing the value of the exceptional raw materials that, fortunately, our territory provides us… (..) Thus, it becomes important in my The culinary offer maintains a high Mediterranean coefficient, the guiding criteria of which are lightness, seasonality, territoriality, clearly mixed with fantasy and craftsmanship. These are the hallmarks of Made in Italy and I am honored to be able to speak about them and present them to an international audience, such as at the Venice International Film Festival.”
Treviso native Tino Vettorello has been passionate about cooking since childhood, taking his first steps at the age of just 22 and later becoming the owner of the famous restaurant on the ferry now called “Tino Traghetto Trattoria” on the island. the banks of the Piave. In addition to the Venice Film Festival with Tino Eventi, he has made a valuable contribution by cooking during other important events such as the Cannes Film Festival, the Cannes Film Festival, the Winter Olympics in Vancouver and Sochi, the World Swimming Championships in Rome. , fencing championships in Catania, America’s Cup in Naples and Venice. It is no coincidence that the governor of the Veneto region defined him: “Ambassador in the world of Venetian cuisine and traditions.” Among the catering partners of Tino Eventi at the 80th Venice International Film Festival, on air from August 30 to September 9, 2023, it should be noted: Acqua Minerale San Benedetto, Algida/Dolce Vita, Campari, Consorzio Tutela del Conegliano Valdobbiadene Prosecco. , Consorzio Tutela Grana Padano, Goppion Caffè, Moroso, OP Bivalvia Veneto, Peroni Nastro Azzurro, Salumificio Da Pian, T&C Tarfufi, Tarbouriech – La Perla del Delta, Zanutta.
Daniela Patis Montagner
Featured Image: Chef Tino Vettorello at the Terrace Restaurant, Campari Biennale, photo by Daniela Paties Montagnier