• making sure that the raw materials are of quality
• absolute respect for the seasonal nature of the ingredients
• short cooking times
• limited use of fats
• paying attention to natural flavours

These principles have led him to combine only a few elements. A central element – fish, meat or vegetables – enlivened and exalted by new, unusual and original-tasting sauces.
“To combine without ever covering up” is his motto, as a result of which he presents each element separately on the plate.
This principle of liberality seems to be devised purposely to “respect the freedom of choice of each guest, who can choose what to leave out and what to mix”.

Daniele’s cookery language has a marked Mediterranean flavour.
It is the outcome of a melting–pot of the eating traditions of the cultures of the various countries overlooking the “mare nostrum”, travelling from one port to another and adding herbs and vegetables from the stupendous hinterland of each. It is a cross-bred culture fed by the language of creativity and the influence of contaminations.

It follows a logical thread, unravelled with one eye on tradition, treasuring and making frequent references to it, and the other on innovation. It is also made up of a broad range of foods and tastes that only apparently clash with one another.

It should be pointed out, however, that his proposals do not forget some dishes belonging to the culinary tradition of Venice and the Veneto area, albeit sometimes re-interpreted in a modern key.