Antiche Carampane, Venice, Italy.

No Pizza, No Lasagne, No Tourist Menu

“No pizza, no lasagne, no menù turistico” says a sign posted outside Antiche Carampane, one of our favourite restaurants in Venice.

Hidden down a hard-to-find lane in the sestiere or neighbourhood of San Polo, the restaurant’s location is such that there is little chance that overheated, foot-weary visitors to Venice will find this lovely little spot, let alone be asking for any of the three items mentioned.

For those hungry lost souls who somehow end up in the dead end, the ‘No pizza, no lasagne, no tourist menu’ sign is sure to have them around and go back the way from which they came.

While that may not be entirely the intention, the often-repeated oversimplifications that “Venetian food is bad” or “Venice doesn’t have any decent restaurants” is pervasive enough for owners Francesco and his all-seeing mother Piera, and their friendly team, to post the declaration of war against the bland, pan-Italian slop that passes for food at some restaurants in the city.

Yes, it’s true. Many restaurants in Venice do serve rubbish food. But so do many restaurants in Paris and London.

Venice also has some gems, and while it appears that travel and food writers are just waking up to that fact, we’ve been quietly enjoying Venetian food for the 12 years we’ve been visiting the city.

On many an occasion we’ve forced a smile when someone has said that Venice is beautiful, but the food is appalling. How wrong they are.

Antiche Carampane is not alone in serving up superb Venetian cuisine, based on fresh seasonal produce, in an atmospheric setting, and with a characteristically Venetian attitude to hospitality that is warm and welcoming, attentive yet relaxed, and always passionate and informed.

We know many restaurants producing fantastic food in Venice, whether they’re focused on the classic cicchetti (snacks) and distinctly traditional Venetian cuisine or, like Venissa, they’re pushing the local produce to new corners of Venice’s admittedly narrow but very deep culinary world.

But there is something about the way Antiche Carampane operates that best exemplifies what makes Venetian restaurants and their cuisine so special.

So when Francesco invites us to come to Rialto markets with he and his chefs, and to return to the restaurant to see how they prepare for the day ahead, we can’t resist.

We meet Francesco and his chefs Lele and Adriano, who have been with the restaurant for 20 years and 15 years respectively, at the pescheria (fish market) at Rialto one morning.

Each day they head here to seek out the best seafood that the fishmongers have bought from the wholesale market at Tronchetto at 4am that morning. This, of course, excludes Sunday and Monday when the market is closed – so if you find a place that’s selling seafood on a Monday in Venice remember that the fish you’re eating is at least three days old. Don’t eat seafood in restaurants on a Monday? It’s a popular chef’s saying for a reason.

Francesco has his favourite fishmongers, Marco and Luca, who know exactly what he and his chefs are looking for – and it’s not just intuition. The guys eat at the Antiche Carampane nearly every day for lunch so they’re not going to sell Francesco inferior seafood.

Marco specialises in seafood that is 100% local, coming from the Venetian lagoon or Adriatic, while Luca buys in the best quality seafood from other parts of Italy, the Mediterranean and Northern Atlantic.

These days one of Venice’s signature dishes, spaghetti con vongole (spaghetti with clams), no longer appears on Francesco’s menu. He explains that there have been problems certifying exactly where the clams are coming from in the lagoon and fishermen have been caught harvesting them from contaminated waters near the industrial area. Rumour has is that a fisherman caught with a haul was given the option of eating the clams or paying the fine. He opted for the latter.

Francesco smiles and shakes his head: “I’m not going to serve them if I can’t be sure where they’ve come from – my kids eat at my restaurant.”

On the morning we visit the markets with Francesco, he suggests we also buy our seafood as the fishermen are going on strike the next day to protest European Union moves to ban the fishing of the tiny prawns and little crabs that the Venetians love so much, a move that Venetian-born Francesco opposes.

“We’ve been eating these for centuries,” Francesco tells us. “Brussels can’t tell us to change our culinary traditions.”

Indeed, the fritto misto or frittura mista (fried seafood) is one of the most fun dishes on his menu. The miniscule portions of deep fried seafood are served at the table take-away style, wrapped in a brown paper cone to absorb the oil from cooking, with the cone also serving as a container for the crunchy treats. Antiche Carampane’s been serving it this way for decades, long before it became fashionable.

Francesco chats to Marco and Luca about what they’ve got for the restaurant that day, based on the order Francesco team placed, and he and the chefs discuss what else they should buy based on what looks good. Francesco presses the fish with his fingers.

We know how to tell how fresh fish are by the clarity of their eyes, and in Jerez we learned how to also look at the colour of the gills (they should be bright red), but Francesco also recommends we press the fish a little with our fingers: it should be quite firm but a little bouncy, yet not quite spongy, and definitely not soft nor hard.

When Francesco and his guys have everything they need, we do a quick visit to the vegetable section of the market where asparagus and artichokes are very much in season, have a quick espresso at Francesco’s favorite stand-up coffee bar, then it’s back to the restaurant where the laborious task of cleaning, cooking and shelling seafood begins.

At the restaurant, on one burner in the kitchen, a pot of wonderfully aromatic fish brodo (stock) is well underway.

“It’s made fresh every day,” Francesco tells us proudly with a smile.

Crabs are boiling too, their meat to be extracted after they have cooled down. More seafood cools down on the benches. Indeed every available space in the restaurant is covered in seafood that was in the ocean less than a dozen hours earlier.

In the compact kitchen, Adriano and Lele, with the help of Islam, who has been on the team for five years, are filleting and portioning tuna and other fish, and watching the pots, while pastry chef Fabrizio, a fairly new recruit from Puglia, is making desserts that will hit the table in a couple of hours time.

Around a communal table by the bar, Piera and waiter Kiko sit shelling mountains of crustaceans – from time to time they’re joined by Francesco and other members of the kitchen team, who’ll shell some too. Anyone who doesn’t have a task at a particular moment will sit down to help clean and peel. And while they work they chat. They do this every morning. You don’t get bored, we ask?

“It’s better than being in an office,” says Kiko, a young Al Pacino lookalike, but with a greater tendency to smile than smirk. “It’s just something we do and we accept it. Friends drop in to say hello. It’s nice.”

When we called into the restaurant when we first arrived in Venice, Kiko remembered us from our meal at the restaurant twelve months earlier – a sign that they care about their customers.

That, and the warmth and friendliness of the team – the moment we arrived today, we were offered coffee and a seat, although there’s little room in the endearingly cluttered space – is what sets Antiche Carampane and other good Venetian restaurants apart from the tourist places along the Rialto waterfront and around Piazza San Marco that give Venice’s dining scene such a bad name.

As the clock ticks closer towards midday, we decide it’s time to get out of the way. The team always seems pushed to be prepped for lunch. The time from when the seafood is delivered to when the first guest arrives never seems enough.

Indeed, the first time we ever came for lunch, the restaurant was crowded and abuzz with diners, yet Pierra greeted us from the same table where she sat shelling shrimps. Yet another sign that they take their seafood seriously.

Quality seafood couldn’t not be intrinsic to what makes Antiche Carampane special. After all, it was opened by the son of a fish wholesaler, Piera’s brother, Giovanni Bortoluzzi, in 1982. Just like Giovanni, who gave up a bank job to open the restaurant, Francesco gave up a nautical career to help his mother run the place after Giovanni died and she took over. We ask Francesco what he thinks the family’s secret is to running a great restaurant.

“My grandmother was a great cook and many of the recipes we use here were her recipes. They are very traditional Venetian recipes. Giovanni was also one of the most knowledgeable men around when it came to seafood, and Lele worked with Giovanni…,” he explains.

“But…” he says, smiling, and shrugging his shoulders in that typical Venetian way. “We just love good food and wine.”

If you like this story, you might also like this one from SardiniaIn Praise of the Local Pizzeria and Trattoria 




There are 7 comments

Add yours
  1. Gourmantic

    I think I’ve noticed a similar sign when I was in Venice last October! Good to see that restaurateurs are targeting visitors with a discerning palate.

    Good restaurants can be difficult to find but we stumbled across one just behind Piazza San Marco serving traditional Venetian cuisine. A rare find in such a location. Antiche Carampane sounds like just the place to bookmark for the next trip to Venice.

  2. Sandy O'Sullivan

    Wow… look at those amazing photos! There’s a reason I’m suggesting everyone on the Indig Researchers website looks at your travel photography for a good example of work that any research photographer should emulate (with a LOT of experience and skill)… meticulous, beautiful, clean lines, lovely perspective. Great stuff as always.

    Hey guys, I have to thank you again for putting me onto the Home Away Holiday Rentals site… I booked a month in London for November, and David booked a month in Portsmouth for December. I swear I’m never using another site for a months stay in the UK, it’s amazing. I wish they had more for the US, I would have preferred to have booked through them again. Thanks again, you saved my meagre research budget a fortune!

    Oooh I’m looking so forward to having the time to go back through all of your posts instead of these hit and runs!

  3. Terence Carter

    Thanks for your kind words Sandy. Really appreciate it!
    No problem with recommending HomeAway (obviously), but for more US properties, try the US version – http://www.homeaway.com

    Whenever you want me to come and help you guys with on-the-road photography next year, I’m all yours. Always ready to help (gratis, of course) with any Indigenous projects back in Australia.

    Cheers,

    T

  4. Sarah Chambers

    Hi Sandy, thanks for your kind words about the site, I’m glad you found some nice places for your holidays. As HomeAway sites worldwide share content now, we do actually have a big selection in the US too, as those properties are shown on our site as well as HomeAway.com. If you click on the North America map from the homepage this will take you through to a page where you can drill down by destination and there are currently 84,927 properties to choose from.
    Best regards,
    Sarah

  5. Lara Dunston

    That’s not true actually. Venetian cuisine, while not to everyone’s taste, is outstanding and there are scores of incredible restaurants, including a few of Italy’s best, on Venice. We’ve been writing on and staying in the city since 1998 (and writing on Italy for the last 14 years so we know our Italian food and regional cuisines) and never had a bad meal. Like everywhere, it’s essential to avoid the tourist traps, so that means don’t eat at any restos along the canal, especially near the Rialto Bridge. Although there are some gems on overlooking the canal at the back of the fish markets. And, as always, go to locals for advice. And there are still tens of thousands of locals living in Venice who know where to eat. Let us know if you need tips wen you’re next travelling to Venice :)


Post a new comment