risotto with mussels
risotto coi peoci
grilled radicchio and chicory
radicchio alla trevisana
cheese and fruit
formaggio e frutta
When I lived in Venice, I used to go every morning to the Rialto market as the fish stalls there are crawling with many different species of crustaceans and slender silvery fish. I would return home with bags of molluscs for lunch and dinner. In the tradition of the local cuisine, rice was the natural accompaniment to the seafood.
The risotto was followed by radicchio alla trevisana whenever it was in season. The radicchio was the radicchio di Treviso, the best radicchio for grilling, with its slightly bitter flavour brought out by the heat. I have seldom seen radicchio di Treviso outside Italy, but I loved grilled radicchio so much that I make it in England with the round radicchio di Chioggia that is sold here, together with one or two heads of Belgian chicory, which goes beautifully with it.
The cheese platter would certainly include the delicious Asiago, a semi-fat cheese made principally in the province of Vicenza. Asiago is sometimes available in specialised Italian shops. A bowl of seasonal fruit would make an informal end to the meal.