There’s no longer a need to travel transatlantic to experience the exciting cuisine of Italy’s Veneto region. With its flagship restaurant in Las Vegas’ Venetian Hotel being the company’s most successful establishment, President and CEO of IL Fornaio Michael Beatrice and Executive Chef Maurizio Mazzon bring their vision of authentic Venetian fare to Fashion Island.This multi-lingual chef, born and raised in Marcon, Veneto, created Canaletto’s menu which is inspired by his homeland’s varied resources. Italy’s richest region, Veneto, has seven provinces in which each produce unique and wonderful culinary delights: mushrooms from the Dolomites, olive oil from Lago di Gardia, cheese from Asagio, asparagus from Bassano to games from Cortina. Fresh and quality organic ingredients in the menu reflect the abundance that is Mazzon’s epicurean passion.
Canaletto’s signature dishes include the famous Risotto Seppie Nere, a bold and flavorful black risotto made from Adriatic cuttlefish directly imported from Chioggia and its famous ink with shrimp and scallops. A diner had complimented Canaletto’s being better than the one he had eaten in Venice, and having traveled thrice in the magical city myself, I would have to concur. The kitchen, designed by Chef Mazzon, contains a Risottoria, a special station for preparing risottos. For seafood lovers, go visit the Mercato Veneto, a daily display of seafood just behind the restaurant’s second bar. Also, try the Vermicelli Cassopipa, a house made pasta with fish ragu, clams, mussels, and shrimp served tableside in a clay pot.
There are many chichetti, small Venetian appetizer bar foods (think Italian tapas), that are definitely worth sampling, as these authentic delicacies are to be enjoyed with Prosecco or Italian wine. Try some from the Valpolicella area, in Verona, the city of star crossed lovers, Romeo and Juliet. Typical are the Sardee In Saor, a sweet and sour fried sardine dish and the Baccala ‘Alla Vicentina which is imported dry cod baked in milk. The texture is a juxtaposition of the firm fish and creamy polenta. The ubiquitous Calamaretti Fritti is a perpetual crowd pleaser. Polipo Con Patate, another delicious dish, is a tasty salad mix of chewy octopus, crunchy celery, and soft potato in olive oil and lemon juice. Canaletto cold smokes and cures its swordfish. The Carpaccio Di Spada is eaten rolled up as fresh artichokes and micro arugula nestles inside. If you’re feeling amatory, the fresh and clean tasting oysters are a must. If you just want to snack or use your hands, go for the very tasty Salumi, assorted cured meats of Prosciutto, Bresaola and such. Canaletto uses Berkel, the Ferrari of meat slicers, a manually operated machine that never heats up, hence the sliced meats don’t change flavor. With all this, served aside Parmigiano Reggiano and crispy bread sticks made on premise, you’re good to go. Being in IL Fornaio’s space guaranteed you’ll be requesting a second basket of freshly baked bread and rolls.
No meal is complete without dessert. The Sgroppino, a dialect meaning “untying the knot from the stomach”, is a palate cleanser or a refreshing way to end your hearty meal. Don’t judge a book by its cover as it is presented in a small wine glass. but the experience is anything but. Vodka, lemon sorbet, Prosecco, and a dash of cream sprinkled with fine coffee grinds, pack a strong “wow”. Not to be missed is the Crema Fritta. The Amaretto crumb fried ginger custard with lime sorbet is contradicting in its hot and cold, sweet and tart and Asian and European taste…don’t leave the restaurant without trying this sweet gem. Meaning “mouthwatering”, the Golosessi Veneti is 7 kinds of traditional home made rustic Italian cookies; the quantity symbolizing the 7 districts of Venice. Last but not least is from Chef Mazzon’s granny. The Tiramisu In Gondola is from Treviso’s oldest recipe. Mazzon instructed, “Close your eyes and taste the flavor”. I obeyed and never being a fan of this popular Italian dessert, was able to taste each component: the espresso, Mascarpone cheese, and rum dipped Lady Fingers. Tiramisu is simple and poor and made for the simple and poor, explained the chef. After opening my eyes, I said “delicioso”! I was converted.
The elegant restaurant’s 7,000 sqft. offers several relaxed indoor and al fresco dining areas in a warm and contemporary setting with fireplaces, hand painted murals, barrel vaulted ceiling, mosaic floor, and sleek Italian marble. The architectural material and tableware were imported from Italy, down to Mazzon’s selection of the salt and pepper shaker stand.
The service is exceptional as over 100 team members of servers, line chefs, chefs, and hosts boasts the company’s biggest hospitality and dining professionals. Canaletto strives to provide a gracious dining experience in offering authentic Venetian cuisine served by a welcoming staff in an inviting atmosphere…”the most authentic Italian dining experience outside of Italy.”
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