Moschini Andrea In Taglio di po

28/03/2024: Very kind managers, lunch break the food is good.

12/03/2024: The Jean Pierre restaurant is among the restaurants that still preserve traditional Venetian cuisine with solid atavistic roots, revisited and evolved. Chef Raffaele, an established and innovative chef, offers balanced dishes, animated by a tasty organoleptic body and representative of the gastronomic knowledge, tested over time by the civilization of interprovincial Venetian cuisine. In particular, its cod and its succulent first courses are worth trying, among which, the class leader is its pasticcio, offered with that touch full of flavors , which evaporate the Venetian culinary traditions of popular literature. Massimo, the brother, sommelier, constituted as such in competence, by a long experience, in the field, which started in America, for a considerable period, an international food and wine basin, where the school of Italian cuisine and oenology, are the text and constitute a beacon of food credibility, guaranteeing the highest quality of the genuineness of the civilization of food and wine of Mady in Italy. I also advise you to appreciate, because it is significant, chef Raffaele's pastry making, of Ferrararese and Venetian intonation and deriving, then, from his proliferating imagination, which marks with these last notes, the passion, the care, the study, for the food and its combinations, which the Jean Pierre restaurant competently tries to put at the service of its loyal customers and of all those who love the cuisine of mady in Italy, cuisine of health, an anthology of successful culinary wisdom traditions. Franco Smanio, gourmet.