riVEmo

Crafts and food in Venice
12-13-14 September

Artisanals products

The craftsmen who join the project, have thought of products exclusively for you and your generosity

Exclusives activities

Your generosity will give you the opportunity to access some exclusive activities

MiVado

You can visit workshops and partecipate to training webinars

The event will be documented by:

Saturday 12
September

The day is dedicated to exploring the Rialto Market, while the chefs buy the products for Sunday evening, as well as discovering the city and its soul.

From 2.00 pm: activities to discover Venice and the lagoon, shops and Venetian craftsmanship. - Creative workshops in the artisans' workshops - Itineraries to discover the real Venice - Photowalk with professional photographers

Sunday 13
September

From 14 to 17: activities to discover Rialto, from past to present.
- Guided itineraries
- Cultural meetings
- Exhibitions and themed exhibitions

6.30 pm - Chefs anc MasterChef chefs with the help of the students of the Istituto Alberghiero Barbarigo will serve the dishes prepared with local products, according to the choices of the individual Chefs, in the loggias of the fish market, which will be transformed into a place to taste the delicacies, and celebrate together the rebirth of the city.
During the evening there will be entertainment with bands and comedy shows

Monday 14
September

Activities to discover Venice and the lagoon.
- Electric boat tour in some lagoon's areas
- Creative workshops in the artisans' workshops
- Itineraries to discover the real Venice
- Photowalk with professional photographers

The Chefs

Masahiro Homma

Zanze XVI
Born in '83, he arrived in the Venice Lagoon 12 years ago. Born in Okayama, he started working in the world of restaurants very young, first in the family bar, then after high school, he chose to study cooking for two years, then he started working in a Japanese restaurant and then in an Italian one, where he fell in love with our kitchen.

Samuele Silvestri

Riviera
Born in 1982 for about 20 years, Samuele has combined everything he has learned from the chefs with whom he has collaborated in the past and has no territorial limits. Initially he was passionate about pastry, and then moved to the kitchen, also using recipes learned at Istituto Alberghiero, which continues to study and rework, so that they acquire a balance.

Three participants of 9th Edition of MasterChefs

Giulia Busato

Giulia's passion for cooking has grown over the past 4-5 years becoming an important part of her life "a deafening call that I could no longer ignore". The main dish of Giulia is the pizza with high hydration and long leavening, with a dough made through the use of mother yeast, stone-ground flours and ancients grains.

Marisa Maffeo

Marisa's passion for cooking was born next to her grandmother, who always prepared many good things. Every Sundays, alongside her mother, she cooked the tradition plates included homemade pasta with the classic Campania ragù. The main dishes of Marisa are the recipes based on fresh pasta.

Davide Tonetti

The passion for cooking was born in Davide when, as a child, he tried to prepare improbable appetizers and snacks for the mother who returned from work. Growing up he never left the kitchen and when he went to live alone he started to cultivate his passion by preparing the dishes he wanted every day. His main dish is the rabbit cooked at low temperature.

Questa è l'intestazione

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Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Giulia Busato

Giulia's passion for cooking has grown over the past 4-5 years becoming an important part of her life "a deafening call that I could no longer ignore". The main dish of Giulia is the pizza with high hydration and long leavening, with a dough made through the use of mother yeast, stone-ground flours and ancients grains.

Marisa Maffeo

Marisa's passion for cooking was born next to her grandmother, who always prepared many good things. Every Sundays, alongside her mother, she cooked the tradition plates included homemade pasta with the classic Campania ragù. The main dishes of Marisa are the recipes based on fresh pasta.

Davide Tonetti

The passion for cooking was born in Davide when, as a child, he tried to prepare improbable appetizers and snacks for the mother who returned from work. Growing up he never left the kitchen and when he went to live alone he started to cultivate his passion by preparing the dishes he wanted every day. His main dish is the rabbit cooked at low temperature.

Talento
Esperienza
Fusione
Tradizione
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