Acquasalsa is a traditional wine bar & osteria located in one of the most Instagrammable areas of Treviso; a wonderful porch overlooking the little isle of the Pescheria (fish market), one of those rare corners of the city sunkissed all day long, just ideal for a fish meal or a break based on cicchetti (tapas-style appetizers) and a good glass of wine.
A culinary landmark in Treviso since always, in 2014 it was taken over by Paolo Lai and Roberto Morena, who, thanks to extensive renewal works, gave life to an interior design that mixes design elements of a contemporary eatery with details that enhances the original features of the medieval building: from the exposed brick walls to the original red chairs of the dehors, chosen to enhance the color of the frescos on the façade, among the most beautiful ones still visible today in Treviso. The complex of buildings that houses Acquasalsa was, in fact, originally part of an important monastery run by the Camaldolese nuns who settled here in 1354. On the porch, its arcades and the columns you can still admire superb frescoes and decorations by painter Francesco Beccaruzzi.
For Roberto, who is also the chef of the restaurant, Acquasalsa represents the dream of a lifetime. After leaving an office job in Avellino, his hometown, he moved to Sardinia to pursue his passion for cooking at the “court” of legendary chef Rita Denza from the Gallura restaurant in Olbia who taught him the secrets of the finest fish cuisine. Her generosity is also reflected in Acquasalsa’s cuisine that offers typical Venetian’s recipes with an interesting southern Italian twist.
So among Roberto’s signature dishes, we find pasta with clams and bottarga fish roe, fish salads with aromatic dressings, Catalan-style prawns, and his legendary fish soup. Given the proximity to Treviso’s main fish market, the raw material are super fresh as they are brought to Acquasalsa every morning by Roberto’s trusted suppliers.
An “honorable mention” is definitely deserved by the incredible variety of cicchetti: from the typical Venetian ones, included scallops au gratin and oysters, to the most “exotic” ones like chickpea balls and aubergine fritters, just perfect to be paired with a glass of Prosecco Virtù!
Roberto always puts a memory of Rita in every dish, a tribute to his mentor, the one who, by teaching him all the tricks of fish cooking, made possible the realization of his dream.