Paola Budel in the realm of Venissa

In the wonderful Venetian island of Mazzorbo, enclosed by ancient indigenous vineyards, the dream of a young chef who loves the "protein" recipes also if carbohydrates stimulate her fantasy

by Monica Sommacampagna

You should imagine a girl of 13 years who, due the illness of his mother, had to cook every day for eight families.
Thus began the long relationship Paola Budel with the kitchen in the charming town of Feltre, Belluno province, and drawing raw materials from the garden, the products of the fields from neighboring farms of calves and pigs. The choice to pursue higher studies in hotel business was almost natural, however, after three years, Paula did not feel attracted to a career in Cortina or Jesolo. So he made a bold choice, as if to test the case that had addressed culinary art: she enrolled in high school of Belluno. However, the destiny asked her and the passion has resurfaced thus complicit an internship at the renowned restaurant "Dolada" during the holiday season, Paula has returned the love as always. She left school and started a language of experiences of the highest quality: Le Gavroche in London, by Gualtiero Marchesi and his side in culinary tour abroad, with Davide Oldani, for four years was chef at fine dining restaurant of 'Hotel Principe di Savoia in Milan.
Then another turning point: encouraged by producer of Prosecco di Valdobbiadene Gianluca Bisol, manages, from this year, the restaurant name Venissa (a term used to define the poet Andrea Zanzotto Venice), the Venetian island of Mazzorbo where Bisol cultivates an ancient indigenous vineyards grape, the Doron.
A visit to this small gem of design overlooking the vineyards is a wonderful experience: Paola Budel, 40, shakes hands and his gaze turns while I was interviewing her. And little by little, talking about food, these hands tell gestures about old dreams and new fatigues of the girl from Feltre.

The first dish I cooked at home
Offal. Today I continue to love the "protein" recipes, meat with fish, but carbohydrates stimulate me.

My philosophy in cooking
I use products for 80% of local origin. The dishes on menu depend what I find to market. The night before I try to make specific requests to the fishmonger, but in the end he tells me that if he has found what I asked or not. I decide on the menu every day: paper have three starters, three main courses, three seconds, which change every two days. Among the proposals: from the lagoon fishes to the Lamb of Alpago, recipes with wild garlic buds of the estate. We started the business during Easter holidays with great satisfactions

Olive oil
I use oil of the Garda and Liguria for the most delicate recipes, sometimes I use the Tuscan oils but I choose not too strong tastes and still I keep account of their fragrance paying attention to the fact that they are linked to the latest oil campaign .

My wine list
The list includes only labels of Veneto, Trentino and Friuli. They are 110. I showcase the native.. About 40% of the bottles may be served by the glass.

My dream
Venissa represents in an important stage. In the future I'd like to have my own restaurant, smaller, with 15-18 seats, where I can prepare the recipes that I feel at the moment to propose. And I wish that people come to me just to appreciate these choices so special.

Ristorante Ostello Venissa
Fondamenta Santa Caterina 3
30170 Isola di Mazzorbo
Venezia
Tel. +39.041.5272281
info@venissa.it
www.venissa.it