At La Fenice we look at green: it is not just a new trend, but an awareness of the fact that we all have to do something good for this planet. Small gestures that, repeated in everyday life, bring results if we look to the future. Plastic, pollution and waste are now the order of the day, so we decided to take some precautions to see a little more beauty around us.

The Bistro’s new proposal totally respects the seasonality of the products: seasonal vegetables and fruits give color to our winter menus. There are four of them, in continuous rotation until the change of season.

We find it in our ’88 pastry: it is rich in antioxidants, vitamins and fibre, excellent for the cardiovascular system and for intestinal health.

Curiosity: broccoli comes from an area between Greece, Turkey and Syria, but was brought to Italy already by the Romans, who had developed the custom of eating it raw before meals, because it was believed that this allowed the body to better absorb the wine during banquets.

This vegetable helps prevent hypertension by lowering blood pressure thanks to its amino acid content. Furthermore, the vitamin K it is rich in helps increase concentration and, more generally, helps mental functions.

Our recipe sees it as the protagonist with Lugana I Frati DOC butter and a contrast of kumquats.

Il suo colore arancione aiuta a rifornire l’organismo di antiossidanti naturali, in particolare sotto forma di vitamina A, un nutriente importante per il mantenimento dell’integrità di pelle e mucose. Aiuta inoltre a proteggere la vista.

Una calda vellutata di zucca con il contrasto bilanciato di mela gialla sarà una coccola per il tuo palato durante queste giornate ancora fredde dell’anno.

The variety we use is the Trevigiana variety, a Venetian PGI which stands out for its early or late production.

Curiosity: radicchio appeared in Italy in the 16th century, precisely in the province of Treviso, where, from being the food of poor people, it became a prized and sought-after vegetable, thanks to particular production techniques. The full recognition of the incomparable qualities of the product was definitively established with the organization of the first radicchio exhibition, organized on the initiative of the agronomist Giuseppe Benzi in December 1900.

Come and try our GREEN – YELLOW – RED and BLUE menus which rotate weekly, differing for lunch and dinner: so you will always be able to discover new flavors thanks to a 70% vegetarian cuisine.

The common thread of this new menu by chef Edoardo will be COLOR in its primary variations, YELLOW, RED, BLUE with the addition of GREEN as the predominant color in the dishes which will mostly be plant-based. Furthermore, the proposals and therefore the colors will vary with each passage of the season.

The menu is designed in a plant-based way as a healthy and environmentally sustainable choice and with a minimal inclusion of fish and meat, to crown a balanced diet, even for those who come to visit us every day. So you will find 70% vegetable ingredient, 20% fish ingredient and 10% animal origin ingredient.

The menu proposal for lunch and dinner will have a series of fixed dishes that will be changed on a weekly basis and, in addition, you will be able to discover an always new dish of the day for lunch, according to the fresh ingredients that Corto Bio brings us.

The dishes will therefore have seasonal vegetable bases. Finally, for dinner, we like to end with a surprise: the “Incognito Risotto” as the main dish will be offered with surprise ingredients, always seasonal while respecting freshness. The combinations of ingredients will be different every evening based on the harvest, the catch and the fresh market.

Corto Bio is a project born with the aim of creating a short supply chain that brings small local producers and consumers closer together, in a more eco-sustainable market logic. The idea of delivering certified organic vegetables in reusable boxes was born in 2011, to respond to the local needs of Brescia families for fruit and vegetables that are healthy and safe for humans and the environment.

Our shared objectives with Corto Bio:

• Protect consumer health through the production of high quality foods, free of chemical residues, with better organoleptic and nutritional characteristics.
• The construction, as far as possible, of a “system” that pays particular attention to the recycling of organic substance and nutritional elements.
• Reducing the environmental impact by avoiding plastic in the packaging of fruit and vegetables.
• Maintaining the genetic diversity of the agricultural system and the surrounding environment.

Come and visit us to eat sustainably by the lake!