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Venanzio restaurant (COLONNATA) PDF Print
(1 vote, average 4.00 out of 5)
Written by Nicolò   
Saturday, 12 February 2011 13:26


I honestly do not even know that lard could be so good, and say the truth I was not focused where it was not so good Colonnata. So much so that we from parts of Massa Carrara and we were looking for a good restaurant that could alleviate the our hard work.

What a discovery! How wonderful!

The small medieval hamlet is reached by anarduous road that climbs Apuan Alps. Here the caves where the marble isextracted after a succession of numbered another. Large slabs of white marble, mined since Roman times, and today exported all the world (premise crisis... Sic!), lie flat on the side of the road. The journey would be worth it anyway, but while we're here, whynot enjoy a nice plate of that famous now sodepopulated that fat?

And thanks to our bible of the kitchen (as he rightlycalled the owner), we then look no further.



The bow with which the owner opens the doorinspires a lot of sympathy, the love with which he tells us the history of the restaurant a guarantee of  quality.

I read the reviews on other sites Venanzio who attacked it for the  price: two we spent € 70 with

three starters, two main courses, one second, a cake, a bottle of wine and spiritscourtesy of two from the house. Then if ordered the cut with the nose of your business... But do not complain! No my dear critical overwork, we're talking about a restaurant that is well worth every penny: lard, aged 14 months and produced almost exclusivelyby the family to the restaurant was windows-pi-to-know! It was like eating a ham as it was delicate, with which the raw angus was accompanied was also extraordinary. Good also cheese cake, and then... then ravioli! The tomatoes which were very fresh andwas dressed in a pale red color that left doubt about its authenticity, the filling wassublime: pork and beef cooked three hours, Swiss chard.

I do not know what other herbs and devilry that made them special and delicious with their their light sweet and sour taste. The rabbit with lard wasgood, but frankly, our Venanzio promotion had already achieved plenty.



To finish the dessert, a classic creme brulee made ​​with all the trappings of creme brulee.



We point out some other interesting dishes on the menu: bacon with mustard, eggs with truffles, truffle noodles, lasagne with mixed green borage, pappardelle with hare, guinea fowl stuffed with truffles, fillet and bacon sauce Chianti.

An extended menu with dishesmade ​​with accuracy.

Great place!


P.S. We thank the hand that Sacha has worked for the photo




PARKING:  easy in winter, more difficult in summer

COST: 35 euro

PHONE:  0585758033 (book in the summer!)

CLOSE: Thursday and Sunday evening (and late December)

ADDRESS: Piazza Palestro 3, 54030 Colonnata (Massa Carrara)




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Last Updated on Tuesday, 15 February 2011 21:41