Mare Divino - Dolo

Chef Marco’s culinary thesis centers on the rustic traditions of Northern Italy, translated through a contemporary lens at Vigonovo (Mare Divino). The menu is a dynamic progression of cicchetti and handmade pastas, where the aroma of toasted hazelnuts and wood-fired dough permeates the air. Signature dishes like the pumpkin tortelli with smoked ricotta showcase a masterful balance of sweetness and salinity, while the carbonara popsicle offers a playful, textural subversion of the Roman classic. Technique is paramount, from the delicate lamination of fresh egg pasta to the precision of charcoal-grilled wagyu tenderloin. Ingredients are treated with reverence; confit tomatoes burst with concentrated acidity against the creamy pull of stracciatella di burrata. Each plate, whether a simple risotto supplì with its crisp, golden exterior or a complex veal ragù, reflects a philosophy of lightness and seasonal integrity.