By Sandy Zimmerman
(Photos by Sandy Zimmerman and the Batali & Bastianich Hospitality Group)
I was invited to a media dine-around, one-of-a-kind event. This invitation included dining at not just one restaurant, but four restaurants in the Batali & Bastianich Hospitality Group (B&BHG).
At 5 pm, I entered the Venetian Resort’s beautiful St. Mark’s Square looking just as I remembered it in Venice. We began the dine-around on the terrace at the Otto Enoteca Pizzeria.
Dining on the terrace offered a front seat to the Venetian Resort’s specialty acts and singers.
Since the Otto Enoteca Pizzeria specializes in charcuterie (char-cu-te-rie), the buffet tables were filled with a large variety of house-cured salumi, sausage and other meats.
The servers brought cauliflower Frittelle, Arancine and Fnocco Fritto, traditional appetizers from different regions of Italy.
Dining at four restaurants in one evening was more that a tasting, it was a feast to remember!
The food was paired with a light refreshing Prosecco Flor NV Italian wine.
Jason Neve, Culinary Director of the four B&BHG Restaurants on the Dine-around tour, explained, “We have a casual wine bar, a great place to hang-out and enjoy St. Marks Square. The performers make you feel you are on the streets of Venice.
The Otto Enoteca Pizzeria has been here eight years located at St. Marks Square, inside the Venetian Resort.
We are serving light classic Italian appetizers for this evening’s Dine-Around.
This is our own Italian charcuterie program, one thing we are really proud of offering everything from lonza (pork) to coppa (hard dry Italian sausage), testa and different salumis.”
The art of Charcuterie, the classical techniques in preserving meats and other foods, has been handed down throughout the ages in Europe.
Otto Enoteca Pizzeria’s striking glass tower rose above the restaurant with glass storage for their own preserved meats and cheeses. This is an opportunity for guests to try some of these classic imported Italian cheeses you do not often find.
Parmigiano Reggiano, the undisputed king of cheeses aged 28 months
Gorgonzola Dolce cheese- Cow’s milk aged 3-4 months (Lombardia).
Fontana cheese- Cow’s milk aged minimum of 90 days (Val d’Aosta).
Taleggio cheese- Cow’s milk aged minimum 40 days (Lombardin).
Robiola Bosina cheese- Cow and sheep’s milk aged 15 days (Piemonte) aged 15 days.
Mozzarella di Bufala cheese- Water buffalo aged 1 week from (Campania).
This was my first stop, now off to the next restaurant, three more restaurants to go.
The Enoteca Otto Pizzeria is located in St. Mark’s Square, inside the Venetian Resort. www.ottopizzeria.com
Award winning Sandy Zimmerman is a syndicated columnist featuring Show and Dining reviews, Travel, Health, Spas, Luxury, Spas, Fashion, Automobiles and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation travel specials. If you want to suggest topics for articles, if you would like to be reviewed, for information or to ask any questions about Sandy’s articles, call (702)-731-6491. email@example.com