Taste your way across the Mediterranean at the Venetian Republic degustation | The Gourmand & Gourmet

Taste your way across the Mediterranean at the Venetian Republic degustation

Anyone up for a big, fat Greek-Italian degustation?

The team at popular Greek spot Nostimo is getting ready to roll out the red carpet as they welcome acclaimed chef Nino Zoccali, launching his highly anticipated book Venetian Republic in the best way possible – by throwing a giant dinner party!

Owner of beloved Sydney restaurants Pendolino and La Rosa, Nino’s passion for connecting history and food will be showcased on Saturday, November 9, as Nostimo’s head chef David Tsirekas prepares an exclusive eight-course menu celebrating and recreating recipes from Venetian Republic.

We’re not lying when we say this menu is full to the brim with punchy Mediterranean flavours stretching from Venice to Ithaca. Start the meal with shared canapés, featuring riganada, baccala mentecato crostino, and veal and feta bruschetta. 

The pasta course is where things get really interesting, with an Ionian wild weed and native asparagus macaroni cheese taking centre stage.

Here’s hoping you have room left for the mammoth main course of Ithacan slow-roasted island goat with fresh oregano, before diving head-first into TWO dessert courses. 

We’re talking grilled white peaches with white wine granita and fior di latte gelato, followed by Corfu mavrodaphne zabaglione with rosewater walnut biscuits. Drooling.

This exclusive one-off dinner, sponsored by Peroni Italia, also includes a signed copy of Venetian Republic for each diner, and $5 from each ticket sold will be going to charity – onya, Nino. For more information and to book your spot, visit Nostimo’s website.


Keeping the G&G up to date with tasty tidbits requires a lot of lattes (and espresso martinis), so we occasionally need to give out some sponsored love. Rest assured that we only work with businesses that we think you’ll love.

Words by Elizabeth Markwell
- the gourmet who thinks Nino is the GOAT.