WINE BARS of VENICE: Spaghetti Neri di Seppia

Monday, February 3, 2025

Spaghetti Neri di Seppia - Squid Ink Pasta

SPAGHETTI NERO di SEPPIA

at MINUTE 8:45 in Video

TRATTORIA alla RAMPA

VENICE

Trattoria Alla Rampa stands out as a vibrant culinary destination nestled in the heart of Venice. Renowned for its lively atmosphere, this trattoria captivates diners with a visually appealing setting that enhances the dining experience. The establishment is celebrated for its diverse menu, catering to various dietary preferences, including options for vegetarians. Patrons frequently commend the quality of the meals, highlighting the fresh ingredients and well-executed dishes that showcase the rich flavors of Italian cuisine. The staff, noted for their hard work and dedication, contribute significantly to the overall enjoyment, ensuring that guests feel welcomed and attended to in a bustling environment. This combination of excellent food, attentive service, and a dynamic ambiance makes Trattoria Alla Rampa an inviting choice for both locals and visitors. While the pricing structure has generated some discussion, the restaurant's commitment to quality and customer satisfaction remains evident. With its charm and culinary offerings, this trattoria provides an engaging experience that reflects the essence of Venetian dining. Visitors can expect a unique blend of tradition and modern flair, making Trattoria Alla Rampa a noteworthy spot in the bustling culinary landscape of Venice.

Trattoria alla Rampa
Via Garibaldi (right in front of the market boat)
Mon – Sat, 5am – 3pm
+39.365.649.0277

La RAMPA

"SPECIALITA della CASA"

SPAGHETTI con NERO di SEPPIA

SQUID INK PASTA

La RAMPA

ALSO !!!

BIGOLI en SALSA

BUCKWHEAT PASTA with ONION ANCHOVY SAUCE

MINUTE 10:00 on Video

"BIGOLI en SALSA"

VENENZIA

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All that Remains of BAR CICHETTI, this Business card and a Storefront That's Been Empty for 9 YEARS

DANIEL BELLINO ZWICKE Opens the FIRST EVER BACARO (Venetian Wine Bar) to Exist in the
UNITED STATES

There was a guy named Daniel who took a trip in 1995 to Explore, seek-out, and Study the BACARI
(Venetian Wine Bars) of the Magical City of
VENICE, Italy. He had read a article in the
New York Times about these treasures of the
Enchanted City of the Adriatic, "La Serinisima"
Venice, "or as the Italians say VENENZIA."

Daniel was quite intrigued by this little article.
It was only 1 page long, but it was magical, and
it sparked Daniel's interest enough that he decided
he would go to Venice, an Exploritory Trip by which he in a weeks time would go to as many Bacari as he possibly could, eating Lunch, inbetween Lunch, Dinner and all through each and every night of the week. he tried as much CICHETTI (Venetian Tapas-Like little plates of all sorts of Venetian Specialty Foods.

He ate Bacala Mantecato, Sarde en Soar, Bigoli, Fegato alla Venenzian, Riso Bisi, Mortadella, Speck, and all sorts of other Cichetti, Antipasti, Pasta, Fish, Shell Fish, Meat, Poultry, this that and every other thing he could get his hands (Mouth) on.

Before he went, he did as much Pre-Trip Research as was possible in the "Times Previous to the internet"
When he was in Venice, he asked as many questions as he could, striking up conversations with anyone who would listen, "many did." !!!!

Daniel took lots of pictures, ate, drank Wine, and gather recipes. He was smitten with Venice, its Wine Bars (Bacari, BACARO the singular).

Daniel "Fell in Love," with the Wine Bars (Bacari) of Venice and felt he just had to open one in NEW YORK. He vowed. Knowone had ever done it. He would be the "FIRST"
Daniel gathered all his info, his RECIPES, pictures, book, everything. He worked on all his recipes, cooking constantly for Friends and Family, he made a Business Plan. He found a partner who "Loved the Idea" as well. They shook hands and vowed to open "BAR CICHETTI" the BACARO (FIRST VENETIAN WINE BAR) "EVER in the United STATES.

Daniel and Tom created a BEAUTIFUL
BACARO/ TRATTORIA, with special Imported Venetian Fabric for the banquettes, wainscotting,
a beautiful Wood Bar, and fabulous Venetian Glass Chandeliers and scones.

Besides coming up the Idea and Concept of Bar Cichetti, Daniel was the Wine Director and Excecutive Chef. Daniel's food was incrediable.His CAPONATA was the best in town, his Paparadelle with Duck Ragu was justifiably Famous, and as the Journal of Italian Food and Wine stated, his Bolognese Sauce was considered to be one of the "Best in the Country" Daniel garnered many accolades for the Wine List he created, but especially for his true and tasty Regional Italian Cusine, gaining positive reveiws from "The New York Times"New York Magazine, Crains, TimeOut New York, Wine and Spirits Magazine, and even a 5 Page Color Spread in a Newspaper in Sao Paolo, BRAZIL.

by Robert Roma 2009

WINE BARS of VENICE

Monday, February 3, 2025

Spaghetti Neri di Seppia - Squid Ink Pasta

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BACARO.... VIDEO of a VENETIAN WINE BAR

My WINE BARS of VENICE Youtube Video

ANTHONY BOURDAIN eats CICHETTI and Seafood Risotto in VENICE

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