The story
Al Fiume Stella in Latisana approaches coastal Italian cuisine through the lens of a family operation that has evolved since its founding in 2001. Daniele Siccardi originally built the kitchen around his travels across European coastal regions, absorbing techniques without abandoning Venetian roots. Today he works alongside his wife Marinella while their daughters Nikita and Naima steer daily operations with partners Giuseppe and Marco. Executive chef Marco Bertoia translates this inherited knowledge into precise marine preparations that prioritize ingredient integrity above all else.
The dining room centers its menu around generous vertical seafood towers known locally as alzate, which stack layers of fresh crustaceans and mollusks for sharing. A single plate of daily catch carpaccio arrives dressed with wasabi mayonnaise and herring roe, while the Bollito dell’Adriatico combines boiled octopus, cuttlefish salad, and marinated anchovies on one platter. The kitchen also prepares baccalà mantecato beside black squid ink polenta chips, showcasing how this seafood kitchen delivers pristine catches directly to the stove. This steady commitment to quality earned the establishment a Faccino Contento recognition from ilGolosario, confirming that careful sourcing drives every service.
Guests dine along a wooden deck positioned directly on the Stella River bank inside a protected natural reserve. Small motorboats frequently tie up at the private pier after navigating from the nearby lagoon, allowing diners to step straight from their vessels onto the terrace. Giuseppe manages an extensive wine list that pairs regional whites with the kitchen’s marine cooking style, while a dedicated pastry team handles raspberry panna cotta and other sweet finishes. The layout encourages unhurried meals that match the quiet pace of the surrounding wetlands.
Recognition
Ambience
Location
Facebook
Instagram