Italian
Simple, refined, and “rich in love” cuisine. This is how chef Riccardo Aliceto describes the culinary identity of the Move Hotel Venezia Nord, a reality that confronts guests from very different culinary cultures and habits every day
VENICE. Among local ingredients, revisited recipes, and team spirit, Aliceto tells a story of cuisine that focuses on quality, seasonality, and the balance between tradition and innovation.
Chef, how would you describe your cuisine in a few words?
Simple, well-crafted, and full of love.
How is it to cook for such a diverse clientele, including local, Italian, and international guests?
I’m not saying it’s easy, quite the opposite. However, it’s not difficult either: it’s unique, because we have to cater to many different tastes and nationalities. With our work and a well-thought-out offer, we manage to satisfy everyone, always adding that little something extra that makes customers feel welcomed.
How does the Veneto territory influence its choices and dishes?
Very much so, especially from the perspective of seasonality. We also source from producers in the Treviso area and choose products based on the time of year. Right now we are in spring and on the menu we have carletti, bruscandoli, asparagus, and everything that the territory offers us. Even in catering, we use local cured meats and cheeses.
What dish best represents its identity in the kitchen?
I don’t have an iconic dish that represents just me. I try to represent myself and my team in everything we prepare: from an appetizer to dessert. When we build the seasonal menu here at Move Hotel, everyone collaborates. We are a team, and I think it’s important that the menu reflects not just the chef’s idea, but that of the entire brigade.
Does it manage to combine tradition and innovation in its menu?
Absolutely yes. We do this through reinterpreted traditional dishes. For example, on the menu we have cuttlefish with peas reimagined in a spring style: a pea cream with simply seared cuttlefish plated with care. Or we have revisited the classic pairing of artichoke, pecorino, and mint, using an artichoke cooked at low temperature, then grilled and served with pecorino cream.
What is the most curious request you have received from a guest?
Having a very diverse clientele, we receive special requests especially from foreign guests. They ask us, for example, for very spicy spaghetti with chicken or meatballs. We always try to accommodate everyone. From the Italian clientele, however, we receive few strange requests.
With attention to raw materials, enhancement of the territory, and collaboration within the brigade, chef Riccardo Aliceto’s cuisine stands out for its authenticity and ability to adapt to an international audience without losing its connection to its roots. A gastronomic philosophy that at Move Hotel Venezia Nord aims to transform each dish into an experience of taste, balance, and sharing.
