The Tipp
Venetian-style liver with polenta
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One of the most praised interpretations in the Dorsoduro district. The veal liver is selected extremely fresh and cooked strictly to order, maintaining an incredibly tender, buttery interior texture that almost melts in the mouth. The dressing features a perfect creamy emulsion based on butter, white wine, and a generous amount of sweet onions slowly braised over low heat. It is served piping hot, laid over traditional, velvety yellow polenta.
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