Guy Grossi: Venetian Cuisine
Written by Oryx
Guy Grossi is the owner and head chef of Grossi Restaurants, which includes Melbourne’s iconic Grossi Florentino, the colourful Mirka at Tolarno Hotel in St Kilda, Grossi Trattoria, Bangkok, and most recently Merchant Osteria Veneta, located at Rialto Collins Street.
Oryx spent a few minutes chatting to this busy Guy - the leading Australian chef, presenter, and food and media personality with a deep love of Italian cooking, culture, and hospitality - to gain an insight into his culinary philosophy.
How does Venetian and Veneto cuisine differ from the surrounding country?
With its unique waterways, does seafood play an important role? Or is it the mountain region that provides the inspiration?
Do you have a favourite dish from the region?
Why open a Venetian restaurant in Melbourne?
How does Merchant differ from your other restaurants?
Cook in venice
Arianna and Monica welcome you to a three-day cooking course in their relaxed and easygoing kitchen in Arianna’s private countryside home on the Riviera del Brenta, not far from Villa Pisani, Stra, near Venice.
Recipes such as Baccalà Mantecato (creamed dried cod), Torta di pere alla Veneziana (Venetian style pear tart bruscandoli), and Fritoe aea Venessiana (Venetian fried sweet dumplings) vary according to the season, incorporating only fresh and local ingredients sourced by Monica and Arianna from their local shops and farmers, or from Arianna’s own garden.