Since 1976, the "Da Remo" restaurant has been marking the pace of the seasons and its kitchen is suited to any different period of the year.
Here, the Baratto family has built its own life. From here, it has seen the passage of the fashions and the revival of the old classics. Here, it has learned that time becomes tradition. And it turned the tradition into dishes.
Lumignano peas and asparagus in May, chicken on August 15th, guinea fowl in September, duck to October, cooked pork sausage with tongue on the Ascension Day, capon in December, the tastes of the past maintained by a seasonal cuisine and a flexible menu.
A presidium of gastronomic culture. At Da Remo you can still find the original "Pasta e Fagioli" (pasta and beans). Genuine ingredients and traditional cooking, so as guests always know what they eat and they may know the original flavor of the dishes.
Timeliness, accuracy, honesty result in careful research of raw materials. Seasonings, meats, pastas, fish are selected with care and daily scrupulousness.
From this philosophy, the natural affiliation to the Brotherhood of Codfish comes. A protected by UNESCO recipe, the one of "Baccalà Alla Vicentina" (Vicenza–style codfish). It requires, in effect, a special attention in the choice of the most suitable fish and in its preparation.
