Sotto Il Segno
Restaurant
30174 VENICE, (VE), Italy
Working hours
Under the Sign
Appetizing gastronomic offerings in the warm and welcoming hospitality of the “SOTTO IL SEGNO” Pizzeria Restaurant
Driving along Via Castellana, in the direction of Mestre – Castelfranco, after passing the center of Zelarino, you cannot fail to notice it, with its ancient "post office building" size, it is located in an excellent position, on the left of the road. And who hasn't known, the renowned historic osteria already "da Beisato", in its time with the bowling greens, a classic of the Venetian shadow rounds, now the Restaurant Pizzeria "SOTTO IL SEGNO" .
The strong point of the restaurant, which has been involved in catering for over a hundred years (1908-2008), are the dishes of creative Venetian cuisine, the recipes and flavors of the past reinterpreted with the refinement and quality of today.
Historically, Zelarino (with Chirignago and Favaro) is one of the Municipalities which, with the unification of 1926, was part of the City of Mestre and, so as not to bore the reader, I refer to the great chronicle of the magnificent Communitas Mestrensis.
You cannot get to know its community if you do not connect it to Marzenego, its ancient mills and the Via Castellana. Discover the historical-architectural elements of this landscape, with its manor villas, churches, capitals and farmers' houses.
Among its inhabitants you will find: more than human understandings, prodigious virtues, unparalleled courage and sobriety, combined with a good firmness of mind. This, in a concise way, is the profile of the citizenship that resists, and will resist, over time, because it is linked to the primary tradition of the Venetian land, to the farmers and fishermen, to the merchants and ambassadors.
Of the Venetian gastronomic tradition and hospitality
Crossing the threshold of this vast environment, with its segmental arches and exposed brickwork, and then entering one of its spacious rooms, with wooden furniture and tables prepared with a classic touch, in a warm and hospitable atmosphere , you is forced to leave, now to the legacy of the memory of the time, the aforementioned "turn of shadows" and find that: the current managers of the premises, in their historical - structural - architectural evolution; and, with their initiatives they have demonstrated that cuisine is a prominent "element" in the history of peoples, because in it too there is civilization and culture, there is people's identity. All this is a contribution to the defense of the observance of gastronomic tradition, both local and national .
The highlight of traditional Venetian cuisine is fish which is served at the “SOTTO IL SEGNO” restaurant: with particular preparation and expertise ; with a good glass of wine which has been, for centuries, a traditional drink that goes well with the various gastronomic specialties offered by the house.
From the famous appetizers; canoce, scallops, peoci, clams etc.; to the renowned first courses; among the second courses, appreciated by fish "lovers", it is recommended; mullet, sea bream, sea bass, monkfish, eels, scampi alla buzzera etc. In the restaurant and in the wine shop, excellent white wines are on display, which go well with fish dishes : Verduzzo, a wine with a beautiful golden yellow colour, fragrant and dry; Tocai, straw yellow wine with greenish shades; Riesling, light wine with various greenish streaks, fragrant, dry; Pinot, a fragrant and dry wine, with a slightly bitter aftertaste; Pinot grigio, a dry, slightly bitter, perfumed and yellow wine.
Like fish, the cuisine for meat is also traditional : raw (carpaccio) or cooked (even grilled); local dishes and products pursuing the objective of the best relationship between quality and price, where the interests of customers coincide, for the reliability and quality of the meals; with those of the operators - restaurant - pizzeria managers. Also very popular during the lunch break both by young professionals and by workers and employees.
The dishes are prepared, translating, in a modern key, recipes and flavors of yesterday, reliability and quality of today, because the chef; with his own imagination and for his part, his primary aim is to provide consumers with foodstuffs obtained in compliance with precise rules. His Majesty the "ragù", a word inherited from French domination to indicate meat sauce, which in Venetian could be called "intingolo", "guazzeto" and "squaquachiò" or other terms. It is one of the main requirements for awakening the appetite and is one of the sauces for seasoning cereals, especially pasta, rice and polenta. To celebrate the flavors of stewed meats and "ombre rossa", the country singers sang: "Co' musseto, polastrèlo, Spestino de Vedeo, meatballs and ruins, lean and fat pigs, guinea fowl and cavaròni, with potatoes and pevaròni, if it makes a delicious tòcio that you will taste like a madman with polentina zala. And you're in trouble."
You can also opt for substantial meat “tasting” menus (which change every week).
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