Ristorante Venanzio

Ristorante Venanzio Review

Lardo di colonnata, treated pork fat, is a gastronomic specialty in Italy, and there's no place better to try it than the place from which it hails. From the center of Carrara, the restaurant is a 15-minute drive up winding roads cut through marble-filled mountains. Chef Alessio Lucchetti works wonders in the kitchen; if you're undecided on where to start, the €40 tasting menu with four courses is a great deal. The succulent primi are also impressive, such as the house specialty ravioli di carne ed erbette di montagne (mixed meat and lardo ravioli with a simple tomato ragù). Most of the secondi feature the local product; the coniglio farcito con mandorle e verdure (stuffed rabbit with almonds and Savoy cabbage) is a heavenly marriage between rabbit and pork. Do save room for dessert: they do terrific semifreddi here.