This is probably the simplest terrine to make at home. It has a rich, smooth shrimp and salmon flavor, and the garnish — a mosaic of green spinach surrounding the salmon fillet in the center — is visually dramatic. The recipe calls for small shrimp (26 to 30 per pound), because they tend to be the least expensive, but any shrimp will work well.

This soup is a simple affair of pureed pumpkin cooked with milk.

Chef Roberto Donna got the recipe for this mild and sweet butternut squash soup from his grandmother, who “always found delicious ways to bring out the best” from her vegetable garden.

“In Venice we have big soups, simple soups,” Francesco says. “This is a good example.” But he adds that when it’s served at Remi, it is sometimes garnished with creme fraiche and caviar, for a lavish touch befitting the Venetian taste for luxury. At one time there were sturgeon in the Venetian lagoon, providing the city with its own supply of caviar. For a more humble Venetian garnish, some rounds of bread fried in butter or olive oil will do nicely.