Each month we present an original recipe of our Chef, Alessandro Businaro. Come back to find out what we have set aside for you this month.



500 g. of boiled potatoes

175 g. of all-purpose flour

1 egg yolk

5 g. of cuttlefish ink

200 g. of crab meat

1 garlic clove



extra virgin olive oil to taste

salt and pepper to taste


Boil the potatoes in their skins, then peel, mash them and let them cool.

At this point knead the potatoes first with the flour and a pinch of salt, later add the yolk and the cuttlefish ink. So you get a homogeneous, compact mass. Divide the mass into 8 parts and roll into long stripes.

Cut them into about 1 cm regular pieces. In a saucepan, pour some oil and gently fry the garlic (without the soul) and rosemary. Once browned, remove them both and pour in the crab meat. Add the brandy, salt and pepper. Cook the gnocchi in boiling water and drain them just emerge. Put the gnocchi in crab meat adding some cooking water. Serve and … buon appetito!

  • A few steps from the church, nestling in the atmosphere of a little ancient village, you can find a nice corner where refined elegance can be found alongside a young and dynamic environment.
  • The Restaurant Da Boschet expresses the intimacy of a private spot, ideal for moments to remember, where Alessandro, amidst attractive contrastsand delicate nuances, will conduct you on the discovery of authentic flavours and imaginative creations with wild-caught fish.

    Lo Chef   /   Alessandro Businaro

  • The pretty little outside square , a charming setting for the locale during the summer months in the moonlight, will let you turn your romantic eveninginto a unique banquet given over to the senses and the emotions.


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Opening hours

Winter hours:
open every day except Sunday evenings and all day Monday
Summer hours:
open every day except Monday lunchtimes

P.zza E. Codotto, 17
33053 Latisana, Italia

Phone: +39 0431 55445

E-mail: info@daboschet.it