Arrangement > Venetian painting in the dish

VENETIAN PAINTING IN THE DISH Taste some typical Venetian recipes of the '400,' 500 and '600, represented in famous paintings, accompanied by the explanation of the paintings and of the recipes by an art and nutrition historian.
For Expo 2015, Villa Ducale Hotel & Restaurant, together with Torronificio Scaldaferro and Cantine Riviera del Brenta presents a series of thematic nights with dinner and tasting of local products of high quality.
Each dinner will be introduced by a brief explanation of the topic (if there are foreign guests translation is provided in English) and the dishes.
The definition of the topics was coordinated by Pietro Scaldaferro, the chef of Villa Ducale will prepare the dishes and the Wineries’ sommeliers will deal pairing of local wines and typical products of the Riviera del Brenta, along with sweet specialties by Scaldaferro. The dinner will be accompanied by period music played live.
The aim is to tell the customs of our region and in particular of the Riviera del Brenta, the ancient waterway of the Venetian Republic, through some excellence of the territory: the dinners will be held in a nineteenth century villa converted into a hotel and restaurant and in the park (if weather permits). They will be served dishes and special recipes, which will be matched with local wines and sweets made with almond typical Venetian, even in limited editions with rare honeys.
Dinner is by reservation and at fixed price.
These appointments are aimed at an adult audience, curious to discover the history and traditions of this area, through excellent food and wines.

The dinner will take place at 20 and will last about an hour and half.
Participants must book by mail writing to:
The menu will be published on the following websites:
and on the Facebook pages: Torronificio Scaldaferro, Hotel Villa Ducale Dolo and Cantine Riviera del Brenta Dolo.
  • Riviera Martiri della Libertà, 75
    Dolo (VE)


The Scaldaferro nougat is produced in the workshop in Dolo, a town along the famous Riviera del Brenta, which is just over 10 Km from Venice. Torronificio Scaldaferro has a long tradition of food, which dates to the early 1900s.
Today - like a century ago - it produces handmade nougat (in a very large variety) and biscuits: the quality of ingredients is meticulously checked, guaranteed free of dyes, preservatives, chemical additives and fats.
Via Ca' Tron, 31
30031 - Dolo (VE)
+39 041 410467
Yderligere oplysninger
Marco Scaldaferro founded the small nougat factory in the far 1919.
Through the decades, he specialized in the artisan production, refining the traditional recipe and favouring only the high quality.
The recipe, handed down orally from father to son, has been preserved and improved with passion by the children, Germano and Bianca, and now has been passed on to nephew Marco and grandson Pietro, which continue the tradition of product quality.

The family has been enriched recently by Marianna and Giovanni, children of Pietro, which show appreciation for the product, by the time as consumers.
The Scaldaferro Torronificio has voluntarily remained a family business, because the nougat needs a natural cooking process, hand toasting, and manual work that would be impossible at an industrial level.  This is why every product is unique and transmits through its taste the flavour of the past.
The Scaldaferro Torronificio has a long tradition of food, which dates to the early 1900s. In 1919 the first artisan confectionery of candy, raisin brad and biscuits, produced by Marco and Pietro Scaldaferro, was established into the original factory, located in Mira. Successively, the sector of jam, mandorlato and candy was produced by their children Germano and Bianca, and that of biscuits, amaretti and wafers, by the son, Franco.

The company, renowned for the quality of its products, has maintained as its trademark the surname of the family, indication of its sincerity and personal commitment in the realization of the antique recipes.
Over the years the Scaldaferro Torronificio has grown and has added to the line with pastry, with a particular care in packaging (tin boxes, hand-made cakes, gift boxes), a line for the large retailers, trying to keep the same quality.
Each product (biscuits, chocolate coated nougat, classic nougat, soft nougat) is in fact meticulously checked and is guaranteed free of dyes, preservatives, chemical additives and fats.
The company has set up a line of gluten free products, a limited edition with very few Italian honeys (honey with medlar, honey with Ciaculli’s mandarin orange) and has recently been awarded in several international exhibitions, for example Tuttofood 2009 (Milan), for its niche products.

The shop adjacent to the company welcomes visitors, offering them the opportunity to find all the products and organizes tasting events and training on Venetian pastry, on pairings with the nougat, the best wine and food-related product and its ingredients.
In addition, by appointment, you can visit the farm and - when possible - watch the production.
Kalender Expo Veneto

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